Just 4 ingredients is all you need to blend up this Persian-style cashew butter that’s naturally sweetened, silky smooth and flavor-packed.
- 2 cups raw cashews (9 ounces)
- ¼ teaspoon kosher salt
- 1 tablespoon maple syrup or honey
- 2 teaspoons vanilla bean paste or 1 teaspoon pure vanilla extract
- Pinch cardamom
Heat oven to 350°F.
Arrange cashews in a single layer on a baking sheet. Roast cashews until golden brown, about 8 minutes. Let cashews cool to room temperature.
Transfer roasted cashews to a food processor and process until smooth, scraping down sides and breaking up mixture as needed, 8–10 minutes.
Add maple syrup, vanilla bean paste and salt; continue to process until completely smooth.
Transfer cashew butter to an airtight glass container and store in the refrigerator for up to 2 months.
- Serving Size: 2 tablespoons
- Calories: 200
- Sugar: 3g
- Sodium: 79mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Cashew Butter, Homemade Cashew Butter, Homemade nut butter