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.
