I made mini jars of vanilla cashew butta for the goodie bags of a blogger’s supper club I hosted recently and I was so flattered by how much everyone loved them. So much so, I decided to make it an official recipe and try out some more experimental flavours too. Nut butters require a little patience but are very simple to make so I highly recommend getting going with your favourite nuts, seeds and spices.
Preheat the oven to 150 degrees celsius.
Dry roast the cashews for approximately 15 minutes until golden brown – I recommend keeping a watchful eye.
Once cool, add the cashew nuts to a food processor and blitz until they start to break down and form a paste. Add the tingernut oil and continue to blend until it becomes a smoother nut butter.
Add the salt and vanilla bean paste or any of the other ingredients listed and blitz one final time. It does take a while so be patient.
Spoon the cashew butta into a jar to use on toast, porridge or my personal fave straight up with a teaspoon.