Simple and delicious, this Maple Vanilla Cashew Butter requires just a few ingredients. Grab a food processor and a little patience — you’re almost there. Much more affordable than store-bought!
Save money by making your own cashew butter
Cashew butter is one of my favorite spreads, second only to classic peanut butter. The downside is the price: store jars can be expensive. I recently saw a jar priced around $8, which felt excessive. Cashews are pricier than peanuts, but making your own cashew butter at home can cost significantly less and yield fresher, creamier results.
Preparing homemade cashew butter isn’t difficult and doesn’t have to steal time from your day. When I make it, I often tidy the kitchen while the nuts roast and the food processor does its work — emptying the dishwasher, wiping counters, putting away groceries. I check on the nuts between tasks and enjoy the process. It’s a small investment of time for a delicious, versatile spread.
Food processor vs. blender
I love my Vitamix, but for nut butter I usually reach for a food processor. A high-power blender can work and may be faster, but a food processor produces excellent results even if it takes a bit longer. The key is patience: the nuts need time in the processor to release their oils and transform from crumbly to silky smooth.
A tip from experience: don’t add liquid sweeteners or vanilla after you’ve processed the nuts, unless you want a thicker, clumpy paste. For this recipe the flavor is best developed by roasting the cashews with the maple and vanilla so the taste infuses the nuts before processing. Adding maple syrup at the end can change the texture and make the butter clump, so roast the flavor in instead.
Be patient and persistent while processing. Eventually the cashews will release their natural oils and turn into a smooth, rich, and creamy butter. The end result is delicious straight from the jar — and stay tuned, because this cashew butter also makes a great ingredient for cookies, spreads, and other treats!
Ways to enjoy Maple Vanilla Cashew Butter
Eating it by the spoonful is always an option, but here are some favorite serving ideas:
- Spread on toast, topped with sliced banana for a quick, satisfying breakfast.
- Stir into overnight oats or warm oatmeal. It pairs especially well with cinnamon or zucchini-bread-style oats.
- Use it in cookies — maple cashew butter cookies are a delicious way to showcase the flavor.
- Swap it for almond butter in breakfast quesadillas or sandwiches for a creamy, slightly sweet twist.
- Add a spoonful to smoothies for extra creaminess and a subtle maple-vanilla note.
Should you refrigerate this cashew butter?
With homemade nut butter, refrigeration is the safest option to preserve freshness. Store the butter in an airtight container in the fridge; it should keep well for about a month. If you prefer it softer, let the jar sit at room temperature for a short time before using.
Pair this cashew butter with simple chia jams
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Strawberry Chia Jam
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Blueberry Lemon Chia Jam
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Cranberry Orange Chia Jam
Did you make this recipe? Leave a comment and let me know! I love to see photos — tag @lemonsandzest on social media.
Maple Vanilla Cashew Butter Recipe
Ingredients
- 2 cups raw cashews
- 3 T 100% pure maple syrup
- 1/2 T vanilla extract
- dash of sea salt
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine the cashews, maple syrup, vanilla, and a dash of sea salt. Stir until the cashews are evenly coated.
- Spread the coated cashews in a single layer on a parchment-lined baking sheet.
- Roast for about 15 minutes, until the cashews turn golden brown. Watch closely to prevent burning.
- Remove from the oven and let the cashews cool slightly.
- Place the cooled cashews in a food processor. Process in several-minute intervals, scraping the sides as needed. Continue until the nuts release their oils and transform from crumbly to smooth and creamy. This can take time, so be patient.
- Transfer to an airtight container and store in the refrigerator.
