Homemade Roasted Cashew / Almond Butter

I am a HUGE fan of nut butter - there is no secret there. After doing some research, I learned that it takes time in the food processor to get that perfect drippy/melty texture, but it is SO worth it. 

I used cashews and almonds for this one. I roasted them, which is optional, but added such a delicious taste. You can also use peanuts and walnuts for this method. Would be so tasty as well! 

Ingredients:

 1 cup Raw Cashews
 1 cup Raw Almonds
 1 tbsp Coconut Oil
 1 tsp Cinnamon
 1 tsp Vanilla Extract

Directions:

1

Set oven to 325. Spread nuts in a single layer on a cookie sheet and roast for 10 minutes. Let nuts roast for 10 minutes.

2

Place in a food processor and grind for 4-5 minutes. You will need to stop it and push the nuts from the side of the food processor with a spatula. Let it grind for another 4 - 5 minutes and push down the sides with a spatula again. At this point, it should be more of a "paste", but not a creamy butter texture.

3

Add 1 tbsp coconut oil, 1 tsp cinnamon and 1 tsp of vanilla extract. Blend for another 5 minutes until creamy! Store at room temp and enjoy on toast, in smoothies or with a spoon (like me all the time)

Ingredients

 1 cup Raw Cashews
 1 cup Raw Almonds
 1 tbsp Coconut Oil
 1 tsp Cinnamon
 1 tsp Vanilla Extract

Directions

1

Set oven to 325. Spread nuts in a single layer on a cookie sheet and roast for 10 minutes. Let nuts roast for 10 minutes.

2

Place in a food processor and grind for 4-5 minutes. You will need to stop it and push the nuts from the side of the food processor with a spatula. Let it grind for another 4 - 5 minutes and push down the sides with a spatula again. At this point, it should be more of a "paste", but not a creamy butter texture.

3

Add 1 tbsp coconut oil, 1 tsp cinnamon and 1 tsp of vanilla extract. Blend for another 5 minutes until creamy! Store at room temp and enjoy on toast, in smoothies or with a spoon (like me all the time)

Homemade Roasted Cashew / Almond Butter

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