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Move over peanut butter, there is a new nut butter in town….and it has vanilla!
Cashew butter is kind of hard to come by in the store. If you can find it it’s usually either super duper expensive or has additional oils. Since I usually only use cashew butter to spread on toast, I figured why not make my own?
It’s pretty easy to make, only requires 1 ingredient + 2 more if you want extra flavor, it’s cheaper to make than to buy, it’s creamy and delicious…and you know exactly what’s in it.
A win win WIN if you ask me!
I am no stranger to making my own nut butters. It isn’t a regular occurrence for me because it does take some time – 20 to 30 minutes of time in the food processor – but I enjoy how extra fresh and delicious it can taste. I even have a really old recipe for almond butter on the blog (don’t look at the pictures), but I haven’t shared a nut butter recipe in a while. Vanilla cashew butter it is!
Once you know how to make one nut butter you can make any kind of nut butter. Seriously, the concept is exactly the same, just swap one type of nut for another nut, or even do a mix of several kinds of nuts for your own original, one-of-a-kind blend.
Go nuts! You nut!!!
A last minute boost of inspiration made me add vanilla extract to my cashew butter, and OMG it was the best decision of my life. It took regular plain, tasty, cashew butter and turned it into nut butter that is somehow reminiscent of vanilla frosting.
No joke! imagine cashew-like vanilla frosting, spread on your toast!
The best part is that I didn’t add any sweetener to the cashew butter. There is no need, cashews naturally have a sweet flavor, and somehow the vanilla just makes it magical. Paul doesn’t normally like cashew butter, even though he does love cashews on their own, and he really enjoys this vanilla cashew butter.
We especially like this vanilla cashew butter spread on toast with a little drizzle of honey on top. No jam, it hides the lovely taste of the cashews too much. Of course, as with any nut butter, the possibilities of how to make use of it are endless.
Without further ado, let’s learn how to make some vanilla cashew butter!
The picture above is of course the whole cashews in the food processor. Let’s pause for a second!
Yes, you do need a food processor to make your own nut butter. And the better quality one you have, the faster it will turn whole nuts into nut butter. I have this one and it is my best friend for so many jobs in the kitchen!
Un pause……
How to make vanilla cashew butter:
1. Roast your cashews – this is an optional step, but I like how to helps to deepen the flavors.2.
2.Process your cashews – add your cashews to a food processor and process until they start to break down (picture above). Keep going until the cashews start to stick to the sides (picture below). Stop food processor and scrape down the sides.
3. Keep processing – As the nuts break down further they will form a ball (picture below). You may think, “umm what is happening, will this ever turn into nut butter?” Yes, it will my friend, this stage is normal.
4. Keep going – After the ball subsides it will begin to look more like nut butter, but a really thick nut butter…not quite there yet.
5. Scrape down sides and keep processing – Next, your nut butter will break down even further and you may think, “this must be as smooth as it gets. Is it done yet?” Nope, not yet. Don’t give up! Just a little more time. The oils in the cashews will continue to break down and get creamier and smoother.
6. Almmoooost there! I promise – Your cashew butter will begin to actually look like cashew butter (pictured below) and you will bet tempted to stop there, not yet! Almost there, just a few more minutes.
7. And we have arrived – Once the cashew butter is shiny, super smooth, and pour able (pictured below) it is done. It should be thick but pour off your spoon rather easily. Liquid gold, I tell ya!
8. Add flavor (if you want) – at this point you can add in your salt, which I love for balance, and your vanilla extract. You can opt to use one or the other, or leave both of them out altogether, for a pure cashew butter experience…..
……let’s be honest though, you want the vanilla cashew butter don’t you?!
Congratulations! You have made cashew butter!
I’m so proud of us!
Isn’t it super easy?
Yes, it takes a little time and patience (20 to 30 minutes depending on your food processor) but it is so delicious and worth it. I usually let me food processor run while I do something else in the kitchen. Dishes, organize the pantry, make dinner, etc. You do want to be near by to occasionally scrape down the sides and keep on eye on it for when it’s done, but this is a multitasking recipe!
Smooth, creamy, dreamy, rich, slightly sweet cashew butter with a hint of vanilla and salt for balance, so simple, yet so freaking delicious!!
You can use cashew butter as you would peanut butter. Make a cashew butter and jelly sandwich, swirl it into oatmeal, bake with it, eat it with chocolate, eat it with a banana. Or my fave way: spread it on some toast with a drizzle of honey on top. YUM!
I hope you enjoy this vanilla cashew butter as much as we do. It’s a real treat.
How will you devour your cashew butter? Let me know in the comments below.
If you made this recipe don’t forget to leave a comment below along with a star rating. I love hearing from you and this helps my recipe rank higher in google. Thanks, friends!
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3 Ingredient Vanilla Cashew butter
- Prep Time: 30 mins
- Cook Time: 8 mins
- Total Time: 38 minutes
- Yield: About 2 cups of cashew butter 1x
- Category: condiments, sides, snacks, breakfast
- Method: blending
- Cuisine: vegan, dairy free, vegetarian, gluten free, healthy, easy
Description
Easy to make cashew butter with a hint of vanilla. So smooth, creamy, and slightly sweet. We love to spread it on toast with a drizzle of honey.
Ingredients
- 1 pound (3 cups) raw cashews
- Optional: 1/4 teaspoon salt
- Optional: 1 to 2 teaspoons real vanilla extract
Instructions
- Roast cashews (optional step): Note: If you want a raw cashew butter you can skip this step completely and go to the next one. I like roasting the cashews because it brings out their flavor a little more. Preheat your oven to 350 degrees Fahrenheit. Spread your cashews onto a medium sized rimmed baking sheet so they are in a single layer. Roast for 5 to 8 minutes, tossing halfway through. They should have a light golden color, you don’t want them to get brown.
- Process the cashews: Transfer the cashews into the bowl of a food processor. Run the food processor until the cashews break down and begin to stick to the sides. Stop the food processor and scrape the sides down. Process again, stopping to scrape the food processor occasionally, until you reach a super creamy, and pour able consistency. This will take you about 20 or even 30 minutes depending on your food processor, there should be no grainy pieces. You food processor and nut butter will be hot, this is okay, it’s just because the food processor has been running so long. See photos in post to reference the stages the nut butter will go through.
- Flavor: Once the cashew butter has reached that beautiful pour able stage that is nut butter add in the salt and vanilla (if using) and process for 1 minute, until well incorporated. Taste and adjust any flavorings as needed.
- Store/use: Transfer the cashew butter to a jar or other storage container. Allow the cashew butter to cool to room temperature, with the lid off so you don’t get any condensation in the nut butter. Store with the lid on, at room temperature for up to 2 weeks or in the fridge for up to 3 months. If storing the cashew butter in the fridge allow it to sit at room temperature for 20 minutes to become spreadable. Cashew butter may separate, simply stir it to combine. You can spread your cashew butter on toast, muffins, use it in baked goods where you would normally use other nut butters, you can swirl it into oatmeal etc. We especially enjoy it on toast with a little honey drizzled on top. So good!
Notes
Vanilla: could also use the seeds of 1 vanilla bean or some vanilla bean paste. If using the paste you will want to add it to taste because it will be a stronger vanilla flavor then the extract. Also, for the extract I recommend using a pure, real vanilla extract (not imitation). Since this recipe only requires 3 ingredients you can really taste the vanilla in this recipe and you don’t want it to taste artificial.
Oil/water: There is no need to add oil or water to the cashew butter. In fact, it can cause the cashew butter to cease up. I know it may be tempting to add them to help the cashew butter become smooth and creamy, but just be patient and allow the food processor to help release the cashew’s natural oils to make it creamy.
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