Description
Your toast will thank you for this fresh roasted addictively creamy spread. Bonus: There's no creepy bad for you oils or rancid nuts that have been sitting in plastic jars for forever.
Ingredients
Scale
- 8 oz raw cashews
- 2 tablespoons unrefined coconut oil
- 2 tsp vanilla extract or vanilla extra paste
- pinch of salt
Instructions
- Preheat your oven to 350.
- Spread the cashews on a sheet tray, then pop in the oven for 10 minutes. After 10 minutes, you should be able to smell the nuts, and they should go from a light cream color to a golden tan.
- Place the nuts in a food processor and grind them until they are broken up but not powdered.
- Scrape down the sides with a spatula.
- Add in the coconut oil, vanilla paste, and salt, then continue to process until the butter turns into a smooth creamy butter. Scrape down the sides and bottom of your bowl every minute or so for about 10 minutes.
- Transfer the finished butter into a glass jar. You can store the butter in a dark pantry for about a month if it lasts that long!
Notes
- Raw vs. roasted cashews: You can absolutely use pre-roasted cashews, though they usually have salt and added seed oils. If you use pre-roasted cashews, omit the salt and the roasting step (#2).
- Can I make this oil-free? Absolutely. You can cut out the coconut oil, though it will take a little longer for the cashews to turn into a nice smooth consistency, and the final nut butter will be a little stiffer than if you added the oil.
- Choose your vanilla: I've made this with both vanilla extract and paste. I think the extract works a little better here as it thins out the thick cashew butter a little better than the vanilla paste.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 10 minutes