Maple roasted vanilla almond cashew butter

This maple roasted vanilla almond cashew butter is so smooth and creamy it almost tastes like frosting.
Maple roasted vanilla almond cashew butter

Oh look, it’s Monday.

By today I was supposed to have 5 different meals cooked and ready for the week, have visited Homegoods, Salvation Army, Sam’s Club, the grocery store and cleaned my house. Those were the “must dos”.

But somewhere around 2am Saturday morning I woke up with that nagging chalkiness in the back of your throat that you just know means you’re getting sick and then proceeded to spend the rest of the weekend on the couch finishing Divergent (awesome, awesome read by the way) and doing the bare minimum which somehow translated to this, a trip to Sam’s Club (only because our membership expires in a month and we’re not renewing it. I now have enough napkins to last until I’m 40 and 36,000 sheets of toilet paper) and 1 cleaned room in my house because I was getting out of breath from pushing the vacuum. Does that happen to anyone else when you’re sick? I was literally eating carrots yesterday and gasping for air as my mouth was shut trying to chew. Weird.

Vanilla almond cashew butter

Apparently, the bare minimum also meant making cashew butter. Here’s my logic…

I have to have a nut butter besides peanut butter open at all times. I just do. In my mind peanut butter has very specific uses while all other nut butters are much more flexible (I’m aware of how loony this sounds, don’t worry). We also happened to just finish off the last of the almond butter the other day. Now, I totally have like 4 Trader Joe’s almond butters in my pantry but the effort of mixing the oil into the rest of the jar was just too overwhelming. Especially, when chewing carrots makes you lose your breath. I might’ve needed my inhaler for an event like nut butter mixing and that was upstairs. Stairs also equal an olympic feat for my lungs while sick.

Solution? Stay on the same level in the house, roast cashews because I’ve been meaning to make cashew butter for awhile anyway and have a new nut butter ready to go with the simple press of “pulse” on the food processor.

Vanilla almond cashew butter

Mouth happy, lungs happy and the damn black ants that invade my kitchen every year at this time happy to eat the crumbs off the floor.

Ever felt an ant being squished in a paper towel between your fingers? They kind of “pop”, it’s gross and satisfying (when you’ve been tormented by them for 5 days now) at the same time.

And since that’s not the most appetizing visual to end on, How about these instead?

If you can resist maple syrup roasted cashews straight out of the oven, I promise they make for one hell of a no-stir butter.

5.0 from 2 reviews
Maple roasted vanilla almond cashew butter
 
Prep time
Total time
 
This maple roasted vanilla almond cashew butter is so smooth and creamy it almost tastes like frosting.
Author:
Serves: 1 cup
Ingredients
  • 2 cups plain cashews
  • 1 tablespoon maple syrup
  • ½ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
Instructions
  1. Preheat oven to 325 degrees, line a baking sheet with parchment paper.
  2. Toss cashews and maple syrup in a medium bowl to fully coat.
  3. Spread onto baking sheet and roast for 15-20 minutes, tossing once.
  4. Let cashews cool for 5 minutes and then transfer to food processor.
  5. Process for about 5-7 minutes, scraping down the sides as needed until completely smooth.
  6. Add salt, vanilla & almond extract and process again for another minute until smooth and creamy.
  7. Top with a sprinkle of salt.

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Comments

  1. 3

    says

    ooo, roasted cashews into a butter..omg you are amazing. this looks and sounds SOOO good. I bet it’s got a super good nutty flavor too from the roasting. I can honestly just taste this already. I hope you’re feeling better! I wonder how sickness strikes..I mean, you always just wake up and your throat is all nasty..it’s like overnight it decides “hey, I’m going to infest you” or something. I never understood that, like why not during the day? haha

  2. 5

    says

    First off, no bueno that you’re sick :( I hope you feel better soon! I always feel like everything is that much harder to finish or deal with when I’m sick. My sister says I’m overly dramatic and exaggerate how I’m feeling, but I’m weak and think she’s just being a poo-head. lol. Aside from that, this sounds so good! I wasn’t a huge fan of almond butter, but I’ve wanted to try cashew butter. The sweetness you’ve incorporated into this seems like something I could definitely try and enjoy!

  3. 7

    says

    I hope you feel better Gina!! Being sick is the worst. I’m really excited about this recipe!! Especially if it almost tastes like icing!! I also can’t wait to try your protein coffee bread.

  4. 9

    says

    I can’t tell you how many times I decided not to open a new jar of nut butter because I didn’t feel like stirring the oil back in. I actually dump the whole container into a larger bowl and stir that way, so I don’t get oil all over the counter. Of course, it creates more dirty dishes. Which is why I often talk myself out of opening a new jar.

    I’m in the throes of a mad love affair with cashews right now, so this nutter butter looks absolutely glorious!

    • 10

      Running to the Kitchen says

      So glad I’m not the only one! Someone told me on twitter this morning that storing the jar upside down helps with the separation. I’ve already flipped mine!

    • 12

      Running to the Kitchen says

      I had big plans for it on top of a buckwheat protein bake this morning and then I realized I left the protein powder out and ended up topping it with a protein, yogurt, milk mixture to get that protein in instead of the cashew butter. So sad. :(

  5. 13

    says

    oh gosh this sounds amazing. I’ve never had cashew butter but love raw cashews. Right now I have homemade almond and sunflower seed butters on hand, I typically always have two kinds also. They can be used for such different things.

  6. 15

    says

    I am loving all of your great ideas.. so glad I found your blog.

    Are you starting out with raw cashews here? Must try this. My husband will fall in love all over!

  7. 19

    says

    The cashew butter looks amazing! I made something similar with almonds a couple of weeks ago, but cashews are going on my shopping list right away. I’ve been really into homemade nut butter lately as well :D Oh and I hope you’ll feel better soon!

  8. 24

    says

    lately I’ve been into raw butters (walnut, cashew, almond and peanut) but they are super dangerous…lurking in my refrigerator on pantry…so I plan on making ooey gooey cookies with them and gifting those luxurious wonders away…I just can’t say no to reasonable portion/snack sizes. Thank you for posting lovely pictures though Gina – I get to feast with my eyes on your AWESOME shots. they ROCK.

    • 25

      Running to the Kitchen says

      thank you :) Funny you say that about making cookies with it b/c that’s exactly what my husband said yesterday too! Now I’m tempted!

  9. 28

    says

    Mmmm, cashew butter has been on my list to try for a while. I’ve only had it once and it was amazing. I’m guessing making it would be cheaper since I pretty much had to give up an arm for the first tiny jar of cashew butter I ever tried, lol. Love the flavors in this :D

  10. 30

    says

    oh man! I hope you’re feeling better – I had that sickness for a while a couple of weeks ago.

    I haven’t ventured into the exciting world of nut butters yet but this looks and sounds delicious!

  11. 34

    Diana says

    Hey Gina!
    First time I’ve commented… love your blog! One question for you… do you ever find that you need to add oil? Mine clumped up into a ball that just kept spinning around the food processor. I added a bit of peanut oil and it smoothed out nicely. Just wondering if it was the age of my cashews, or I maybe I roasted them to long or what. Anyway, it turned out delicious Now I’m trying to figure out what to use it on, besides my finger! ;)

    Thanks for the recipe!

    • 35

      Running to the Kitchen says

      Hi Diana- That hasn’t happened to me actually. Just curious-do you have a “strong/big” food processor or one of those mini ones? I assume you have a decent sized one if you got to the “ball” stage (otherwise it probably would’ve just stayed in crumb form) but just wanted to check. I’ve heard of others needing to use oil at times when I’ve seen other nut butter recipes, but for some reason I haven’t had to. It’s a perfectly good solution if it won’t get past that stage for you. Glad it turned out in the end! Some delicious uses…cereal, oatmeal, bread, bananas and of course fingers like you said ;)

      • 36

        Diana says

        Well, it’s “big” but i wouldn’t call it strong (TWSS?) heh.. sorry. anyway, that’s probably it, i do recall having an ‘incident’ with it while try to shred cheese once. Time for a new one!! Thanks for the reply :)

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