Salted Vanilla Cashew Butter
This cashew butter is gold. Creamy, salty, vanilla-bean studded, cashew-y gold.
It’s delicious with apples, carrots, celery, on toast, in a cashew butter + jelly sandwich, or plain with a big ‘ol spoon.
Look at that swirly goodness.
Perfect for a healthy snack and a fun change from peanut butter. Ants on a log just got a lot tastier!
Salted Vanilla Cashew Butter
- Total Time: 10 minutes
- YIELDS 2 cups
-
- 16oz roasted + unsalted cashews
- 1 Tablespoon coconut oil (plus extra as needed)
- 1 teaspoon vanilla extract
- 1 vanilla been, seeded
- 1/2 - 1/3 teaspoon salt (more/less to taste)
Ingredients
Instructions
- Add cashews and coconut oil to your food processor and process for 8-10 minutes, until it reaches desired consistency. Scrape down sides as needed.
- Add vanilla bean seeds, vanilla extra and salt and process for another minute. Add 1-2 extra teaspoons of coconut oil if the mixture is too thick. Taste for seasoning and adjust salt to taste.
- Store in an airtight mason jar or tupperware at room temp or in the fridge.
Recipe adapted ever so slightly from Ambitious Kitchen.
