Delicious homemade cashew butter with hints of sweet vanilla bean. Perfect to spread on toast, fruit, or straight out of the jar!
- Preheat oven to 350F
- In a mixing bowl, mix together cashews and melted coconut oil
- Place cashews on a baking sheet and bake for ~10 mins until the cashews look golden
- 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
*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.