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    Home » Recipes » Diet » Vegan » Vanilla Bean Cashew Butter

    Published: Apr 9, 2019 · Modified: Jan 9, 2021 by Ansley Beutler

    Vanilla Bean Cashew Butter

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    Glass jar of cashew butter with cashews on the ground on a grey background.

    I’ve said it before and I’ll say it again…I love nut butter! I honestly can’t remember a day where I went without a spoonful of it at some point - either in my morning oats, on a piece of toast, or straight outta the jar (my personal favorite). The stuff is liquid GOLD.

    Jar full of cashew butter with cashew and a spoon on the ground.

    I’m usually a chocolate gal if you can’t already tell from these blondies or these doughnuts. However, I had an itch for some vanilla in my life. But not just any vanilla…vanilla bean. If you walk down an ice cream aisle at your local grocery store you’ll probably find all kinds of vanilla from homemade vanilla, french vanilla, old fashion vanilla, etc. To me, it just doesn’t get any better than vanilla bean - I think the specks add a little character 😉

    A spoon drizzling cashew butter into a glass jar from above.
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    Vanilla Bean Cashew Butter


    • Author: Ansley Beutler
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    Description

    Delicious homemade cashew butter with hints of sweet vanilla bean.  Perfect to spread on toast, fruit, or straight out of the jar!


    Ingredients

    Scale
    • 2 cups raw cashews
    • 2 Tbsp coconut oil
    • 1 vanilla bean
    • dash of sea salt

    Instructions

    1. Preheat oven to 350F
    2. In a mixing bowl, mix together cashews and melted coconut oil
    3. Place cashews on a baking sheet and bake for ~10 mins until the cashews look golden
    4. In a food processor, blend the baked cashews, dash of sea salt, and the ‘seeds’ from the vanilla bean (see tip below for how to use a vanilla bean) in a food process for about a minutes until you reach a creamy consistency

      Notes

      *vanilla bean tip - to use a vanilla bean, split the bean down the middle using a small extra sharp knife (slice only the top so you do not cut all the way through the bean). Peal the sides of the bean back to expose the seeds. With the back of a small spoon, hold the bean down on a cutting board and scrape the seeds out of the bean. These seeds are the vanilla bean specks that will do into the food processor.

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      Welcome to The Fit Peach! Around here you'll find simple and easy recipes & treats for the health-focused foodie. Most recipes are paleo, gluten-free, Whole30, plant-based & more!

      Read more about Ansley here!



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