Birthday Cake Cashew Butter

Ingredients

• 2 cups Raw Cashews
• ¼ teaspoons Salt (if Using Salted Nuts, Omit The Salt)
• 1 teaspoon Vanilla Extract
• ¼ teaspoons Almond Extract
• 2 teaspoons Turbinado Sugar Or Brown Sugar
• 2 teaspoons Sprinkles

Preparation Instructions

Add cashews to food processor. Process until buttery smooth. You will need to scrape down the bowl a few times until it is creamy smooth.

Once smooth, add in salt, vanilla extract, almond extract and sugar. Process again until smooth, scraping the bowl as needed.

Place cashew butter in a bowl and let it come to room temperature. Stir in sprinkles. Place a cover over the bowl.

I store my nut butter in the cupboard for 1-2 weeks. If I don’t use it up by then (ha ha), I’ll move it to the fridge.