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 baking these high protein cinnamon cake bars, 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.


Vanilla almond cashew butter
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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.


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 roasted maple cashews instead?

Vanilla almond cashew butter

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.


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5 from 1 vote

Maple Roasted Vanilla Almond Cashew Butter

Servings: 16 servings
Prep: 30 minutes
Total: 30 minutes
This maple roasted vanilla almond cashew butter is so smooth and creamy it almost tastes like frosting.


  • 2 cups plain cashews
  • 1 tablespoon maple syrup
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract


  • Preheat oven to 325 degrees, line a baking sheet with parchment paper.
  • Toss cashews and maple syrup in a medium bowl to fully coat.
  • Spread onto baking sheet and roast for 15-20 minutes, tossing once.
  • Let cashews cool for 5 minutes and then transfer to food processor.
  • Process for about 5-7 minutes, scraping down the sides as needed until completely smooth.
  • Add salt, vanilla & almond extract and process again for another minute until smooth and creamy.
  • Top with a sprinkle of salt.


Serving: 1SERVINGCalories: 93kcalCarbohydrates: 6gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 75mgPotassium: 110mgFiber: 1gSugar: 2gVitamin C: 0.1mgCalcium: 7mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Sauces, Dressings & Spreads
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. 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!

    1. 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 ;)

      1. 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 :)

  2. Oh holy wow. I really need to jump on the make-my-own-nut-butter train. I feel like I’m missing out here! This looks gorgeous and BTW – congrats on getting it featured on Tasty Kitchen!! Woot!!

  3. 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!

  4. 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

  5. We must be on the same page, I made a cashew nut butter this weekend, but didn’t post the recipe yet, that will be tomorrow. I love your recipe. I love that you added almond extract! Yum!