Homemade Cashew Butter for.the.win. This Cashew Butter is quick and easy to make (promise!), SO addicting, and has a short ingredient list including sweet honey and cozy vanilla!
Ohmygosh, ohmygosh, ohmygosh. This Cashew Butter. Is goooooood. Like. When I first made this cashew butter, I thought it was going to be good, but I didn’t think it was going to be THIS good. You know?
I was inspired to make this cashew butter recipe a few weeks ago when I helped out the PureBarre studio I go to for Client Appreciation Week. I made Vegan Black Bean Brownies (they sound disgusting, but are seriously delicious), Quinoa Granola Bars (please ignore those super.old.photos), and Maple Almond Butter that I stuffed into dates for people to enjoy before or after class! Just a little way to show appreciation to all the PureBarre clients. 🙂
I had a blast and it was fun to revisit old recipes that I just haven’t had time to make. I honestly had forgotten how much I loved that homemade almond butter and knew I need to create another homemade nut butter ASAP.
I had a few bags of Diamond of California Cashews leftover from these double chocolate chip cookies, so cashew butter was in order!
Lightly toasted cashews + a few other yummy ingredients + a food processor + less than 20 minutes and you’ve got yourself the BEST homemade Cashew Butter Recipe.
Like I said, this cashew butter is really really tasty. It’s also really really easy to make.
I start by roasting the cashews for about 8 minutes in the oven. Such a simple step, but it really intensifies the cashew-y nutty flavor.
After that, all that’s left is to blend up the cashews in a food processor until creamy. Time will vary depending on how powerful your food processor is, but it really only takes me about 5 minutes.
Once creamy, I add in melted coconut oil, honey, salt, and vanilla extract.
Blend again until creamy and that.is.it.
I mean, come on, how EASY was that?
With the roasting and the blending twice, it really only takes about 20 minutes to make.
So, as you can see, it’s basically as easy as going to the grocery store to buy cashew butter, PLUS, making your own is way cheaper, and hellooooo it’s totally customizable!
Play around with different types of nuts: peanuts, almonds, etc. and play around with different flavors!
But really, you need to make this Honey Vanilla Cashew Butter first, because it is soooo addicting. I’ve been going just a little nuts (hehe) over it this past week. I’ve been eating it on my morning toast with an extra drizzle of honey <– yessss, bananas, and chia seeds. I’ve also been eating it with dates – like a healthy PBJ bite AND ohmygosh I put it on these brownies I made a few days ago and I just about died and went to heaven it was so good.
I’m still playing around with the brownie – think healthier twist on my one bowl brownies ish – but it will surely be coming to the blog at some point and you better believe I’ll be smothering it with this homemade cashew butter.
Warm cozy cashews, sweet honey, vanilla, salt, coconut oil and 20 minutes is all you need to make my new favorite snack. Who’s in?!
Homemade nut butters. Whaddaya think? Show me the yummy!
- 3 cups cashews
- 3 tablespoons honey or more, to taste
- 1.5 tablespoon coconut oil melted and cooled slightly
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- Preheat oven to 300 degrees F.
- Place cashews on a baking sheet.
- Roast for about 8-12 minutes, stirring half way through.
- Let cool for 10 minutes.
- Place roasted cashews into food processor and process until smooth. You’ll need to stop and scrape down the sides. This should take about 3-5 minutes.
- Once creamy, add in honey, coconut oil, vanilla, and salt and process until well combined. This might take another couple of minutes.
- Serve immediately or store in fridge in airtight container!