This luxe vegan cashew macadamia butter is made with roasted nuts, a little coconut sugar, cinnamon, and coconut oil for an extra creamy, decadent spread.
Course Side Dish
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 2cups
Ingredients
1cupcashews*
1cupmacadamia nuts
1tablespooncoconut oil
1tablespooncoconut sugar*
1teaspoonpure vanilla extract*
1teaspooncinnamon
Pinchsalt
Instructions
Spread the nuts on a baking sheet and roast at 300F/150C for ten minutes. Cool slightly.
In the bowl of a food processor, blend the nuts until a thick paste forms. Add the coconut oil, coconut sugar, vanilla, cinnamon, and salt. It will turn into powder, then seize, then start to thin out again. Adding the coconut oil at this stage helps speed everything up. Keep blending until it's completely smooth. It should take 5-7 minutes in total.
Transfer to a jar with a tight fitting lid and refrigerate for up to a month (if it's mouldy, don't eat it). It's perfect for dipping apples and pears, or on dark bread.
Notes
1. Get raw, unsalted nuts for this recipe. 2. Don't substitute a liquid sweetener like maple syrup or honey for the coconut sugar, as it will cause your nut butter to seize up. 3. If you have vanilla beans or power, use them instead of the extract for a pretty speckled look.