Cinnamon Roasted Cashew Butter
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cup
Ingredients
  • 2 cups raw unsalted cashews
  • 2 teaspoons sugar of choice (granulated sugar, coconut sugar, etc.)
  • Heaping ½ teaspoon cinnamon
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt
Instructions
  1. Preheat the oven to 325 degrees.
  2. Spread out cashews in a single layer on a baking sheet, and toast them in the warm oven for 10 minutes, stirring frequently.
  3. Remove the cashews from the oven and allow them for cool for 5 minutes.
  4. Empty the cashews into the food processor, and turn it on. Scrape down the sides as needed and allow the food processor to run for around 5-6 minutes. The cashews will turn to flour, and then begin to release their oils and turn into a ball, and then relax into creamy cashew butter.
  5. Once the cashew butter is smooth and warm, add sugar, cinnamon, vanilla and salt to the food processor. Process until combined and taste and adjust flavors as desired.
  6. Store cashew butter in a jar in the pantry for up to one month.
Notes
I use a 9-cup food processor for this recipe. Do not double this recipe - instead, process nuts in separate batches.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2016/09/23/cinnamon-roasted-cashew-butter/