Cashews make an incredibly creamy nut butter. Roasted with maple syrup first and then sweetened up with vanilla and almond, it almost tastes like frosting.
Preheat oven to 325ºF. 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 and almond extract and process again for another minute until smooth and creamy.
Top with a sprinkle of salt.
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It does take about 10 minutes in food processor. Just have to be patient until it turns to butter. The taste is so worth the wait. Thanks
Mine never became “butter”. It was just ground up cashew mixture. I was going to serve it on pancakes, but it’s just crumbles. Thoughts?
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2 Comments
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Sherri Lechner on 6.22.2012
Hi Gina, I tried your recipe and it only came out powdery. I used raw cashews cooked the way you said. I tasted the powder part and it taste good but I want the butter part. Any suggestions?
Thanks,
Sherri Lechner
Gina (Running to the Kitchen) on 4.8.2012
It can take 10+ minutes to “butterize” but I’ve never had a nut butter not eventually get creamy with time in the food processor. Were the nuts raw/plain?