Gourmet Vanilla Bean and Cinnamon Cashew Butter
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This nut butter is inspired by one of my all-time favourite nut butters - Maple-Cinnamon Superseed Almond Butter. Dreams of roasted cashew butter with almonds, vanilla beans, cinnamon, pink salt, coconut sugar, and coconut oil danced through my head and I knew I had to make this idea come to life! The tiny bits of ground up coconut sugar give this nut butter a delightful yet subtle crunch and the vanilla, salt, and cinnamon play off the toasty cashew and almond flavours to perfection. If you’re looking for a unique gift for your favourite foodie, look no further! Simply pop this roasted cashew-almond butter into a jar, add a loaf of fresh bakery bread and a jar of homemade Chia Seed Jam, and you have a luxurious brunch or host or hostess gift for that special someone. My best tip when making nut butter at home is to make sure you use a heavy-duty food processor as the weaker machines just don’t have strong enough motors for the big task of breaking down nuts into butter. I use my Cuisinart 14-cup food processor and it works great for nut butter making (and many other tasks, of course).
Yield
1 1/4 cups (310 mL)
Prep Time
15 Minutes
Cook time
20 Minutes
Total Time
35 Minutes
Ingredients:
- 1 1/2 cups (225 g) raw cashews
- 1/2 cup (78 g) raw whole almonds
- 1 tablespoon (15 mL) coconut oil
- 2 medium vanilla beans, seeded*
- 1/2 teaspoon cinnamon
- 3 tablespoons (30 g) coconut sugar
- Pink Himalayan salt or fine sea salt, to taste (I use scant 1/8 tsp pink salt)
Directions:
- Preheat the oven to 300°F (150°C) and spread the cashews and almonds onto a large rimmed baking sheet in an even layer. Roast for 17 to 21 minutes, watching closely, until fragrant and lightly golden. Cool the nuts on the pan for about 5 minutes.
- To a large heavy-duty food processor, add the roasted nuts and coconut oil and process for about 5 minutes until smooth and creamy, stopping to scrape down the bowl as needed. While processing, allow any steam to escape by removing the pusher from the feed tube/chute so the machine is vented.
- Once the nuts break down into butter, stop and add the vanilla bean seeds, cinnamon, coconut sugar, and salt. Process another 2 to 4 minutes until super smooth and creamy. Taste the nut butter and add more coconut sugar if you prefer a sweeter flavour, or a bit more salt if you like it saltier, and process again. Transfer to a jar or container and allow the nut butter to come to room temperature before securing the lid. The flavour deepens as it cools. Refrigerate for 2 to 3 weeks. The nut butter will firm up a bit while chilled. Leave it at room temperature to soften, as needed. Serve it on toast with Chia Seed Jam for the ultimate duo!
* In lieu of seeded vanilla beans, you can use 1/2 teaspoon vanilla bean powder or 1/2 to 1 teaspoon pure vanilla extract (to taste). To seed a vanilla bean: Using a sharp paring knife, carefully slice a long cut down the length of the vanilla bean being careful not to cut through the bottom layer. Now, open up both sides of the cut bean to create flaps, exposing the inner seeds. Use your knife to gently scrape off the seeds from top to bottom.