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Vanilla Bean Cashew Nut Butter


  • Author: Ansley Beutler
  • Total Time: 25 minutes
  • Yield: 1 Jar 1x
  • Diet: Vegan

Description

Prepare to have your nut butter world rocked with this homemade vanilla bean cashew nut butter recipe! It has a silky smooth texture with hints of sweet vanilla flavor. This delicious spread has a variety of uses from smoothies to toast toppings to enjoying it by the spoonful!


Ingredients

Scale
  • 2 cups raw cashews (see notes)
  • 2 Tbsp coconut oil
  • 1 vanilla bean (see notes for alternatives)
  • 1/2 tsp of sea salt

Instructions

  1. Preheat oven to 350F. Spread the cashews onto a baking sheet lined with parchment paper. Drizzle the melted coconut oil over top of the nuts and sprinkle with sea salt. Use a spatula to toss the nuts around so each one is coated in the oil. Bake for 10 - 12 minutes until golden brown. Let cool slightly before processing.
  2. While the cashews are cooling down, prepare the vanilla bean. For this recipe, we want the seeds that are inside of the bean. Use a sharp knife to slice open the bean. Simply run the knife along the spine of the bean, making sure not to cut all the way through. Peal the sides of the bean back to expose the seeds. Use the back of a spoon to scrape out the seeds. This is best done by applying some pressure and running the spoon down the inside of the bean. You will see the seeds build up around the back of the spoon. Tap the spoon over a small bowl to shake the seeds off and repeat until all the seeds have been extracted.
  3. Add the cashews and vanilla bean seeds to a food processor and blend until creamy. Scrape down the sides of the processor as needed and continue to blend until the mixture is running smoothly in the machine. Depending on your food processor, this can take anywhere from 3 - 8 minutes.
  4. Pour the nut butter into a jar and enjoy!

    Notes

    Raw cashews : If using roasted and salted cashews, skip step 1 and omit the coconut oil and salt.

    Nut substitutions : Most any type of nut will work in this recipe. I recommend trying peanuts, peans, or almonds.

    Vanilla bean alternatives : If you can work it out in your budget, vanilla beans are phenomenal in this cashew nut butter. However, I do understand they are a pretty penny! Vanilla bean paste is the best alternative as it still has that strong and bold vanilla flavoring. Use 1 tsp of vanilla bean paste in this recipe. Vanilla extract will also work but you will need to use more to achieve the vanilla flavor. I recommend using a high quality pure vanilla extract. Use 1 Tbsp in this recipe in place of the vanilla bean.

    Storing : To store this nut butter, pour it into an airtight container (I prefer to use a glass jar). It will keep for a month out on the counter and up to 2 months in the fridge.

    • Prep Time: 15
    • Cook Time: 10
    • Category: Spreads
    • Method: Roast and Blend
    • Cuisine: American

    Keywords: vanilla cashew butter, how to make cashew butter, homemade cashew butter