Yep, you read that right. Cinnamon bun cashew butter! This recipe is super easy and versatile. Cashew butter is super dough-like the way I like it, and becomes really creamy if you let the blending process run its course. My favorite way to use this version is spread on apple slices. And in one of my recipes for chocolate chip cookie bites.
- 1 cup raw cashews
- 1 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- pinch of salt
- Place raw cashews in a food processor and grind cashews until they reach desired consistency. This takes some serious time and patience, but it will get there eventually! The mixture becomes powdery, then starts to clump up into small granules, then forms a big ball which can be intimidating. Keep blending past this point and it will become more creamy and soft.
- Add in maple syrup, vanilla, cinnamon, and salt.
- Blend to mix. Add more syrup or spices if you’d like.
Store in refrigerator for up to 1 week. Enjoy!
*This makes a relatively small batch – only about 3/4 cup of nut butter for me once processed. So feel free to double or triple up!