Homemade Vanilla Cashew Butter

I love me some nut butters. Truly, just like protein powder, I feel like a bit of a connoisseur. Stay tuned for a roundup in the near future where we’ll break down every nut butter imaginable. It’s gonna be FUN!

Almond butter and sunflower seed butter are my staples as of late and I mix in peanut butter every now and then (yes, that’s a legume, not a nut). Have you tried the Wild Friends flavors? Heaven. Every now and again I’ll splurge on the $16 jar of Nutzo, and I typically alternate between brands to mix up the flavors.

But! That’s not the point of today’s post. It’s about some delicious homemade vanilla cashew butter I made from the Deliciously Ella cookbook. Truth be told, I tried the Trader Joes cashew butter a while back, and wasn’t the biggest fan. I couldn’t get through the whole jar no matter how hard I tried. I thought I must be a whole cashew girl, but then I spotted this recipe and something about the vanilla called to me. Vanilla makes everything better.


This recipe is super simple! I highly recommend a food processor, as even my good Vitamix didn’t make it as smooth and creamy as possible. It came out more of the ‘chunky’ style, which I guess works too.

Bake 2 cups of cashews in the oven at 395 degrees for 10 minutes. They should lightly brown. Allow them to cool for at least 20-30 minutes. Then toss them in your food processor with 2 tablespoons of vanilla powder. At first I was unsure of what this was, but I found it at Sprouts in the DIY/bulk spice aisle. Essentially it’s ground vanilla bean.





The cookbook says to blend for 10 minutes. To be honest, I worked at mine on and off for about 20 minutes so as not to burn out the blender. According to Ella, you want to make sure you do a mimimim of 10 minutes so the consistency turns to liquid.


And you’re done! You can add this to toast or smoothies or pair with fruit. Heck, you could even have a spoonful as a snack on the go. Or, add to a dessert. The options are endless.



I stored mine in a glass jar from former nut butter I saved. It stays fresh for about a week if you store at room temperature, but a lot longer if you refrigerate.

Hope you enjoy!


Homemade Vanilla Cashew Butter
Recipe Type: Nut Butter
Cuisine: Side/Condiment
Author: Full On Happiness
Prep time:
Cook time:
Total time:
Serves: 10
  • 2 cups raw cashews
  • 2 teaspoons vanilla powder
  1. Cover a baking sheet with parchment paper and spread out cashews
  2. Bake in oven for 10 minutes on 395 degrees until they start to turn golden brown
  3. Let cool for ~ 20-30 minutes
  4. In Food Processor (or Vitamix) blend cashews and vanilla powder for about 10 minutes – best to get to a runny vs. sticky consistency
  5. Store in an airtight jar


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