Go Back
Print Recipe

Salted Caramel Cashew Nut Butter Recipe

This homemade cashew butter is an easy recipe made with a few simple ingredients and no added sugar! It’s so easy to make nut butter recipes at home, and today we’re trying our hand at cashews! 

Ingredients

  • 2 cups of raw cashews
  • 2-3 Medjool dates pitted (soaked in hot water for about 2 hours prior if they aren't moist) or use date syrup or sweetener of choice
  • 1/2 vanilla bean pod
  • 1/2 tsp pink Himalayan salt
  • 1 tbsp gelatinized maca powder
  • optional
  • 1 tbsp coconut oil if needed, to help things along

Instructions

  • If you'd like to roast your cashews prior to making the nut butter, toss them onto a baking sheet and put in the oven at 350F, for about 8 minutes or until very lightly golden. don't underestimate how quickly they cook/burn!
  • Transfer your cashews into a food processor or blender and begin to blend into a nut butter. it will take some time and become a powdery consistency at first until the oils break down. keep at it and scrape down the sides as you go.
  • Add in your Maca powder, vanilla bean, dates and salt until completely smooth -- making sure the dates are broken down in particular and adjust by adding coconut oil if you really need to thin out the texture. you can also adjust the sweetness, and saltiness here.

Notes

Expert Tips

  • Use this nut butter however you like– on toast, in oatmeal, in cookies, on an English muffin or toast, or in recipes that call for nut butter. 
  • If you don’t have a food processor, a high powered blender like a Vitamix should work. 
  • Feel free to leave out the additional ingredients if you’d like a simple creamy homemade cashew butter recipe. All you need is cashews and salt!
  • This recipe is vegan, gluten-free, dairy-free, refined sugar-free, and oil-free if you skip the coconut oil!
  • For this recipe, I made creamy cashew butter with a smooth and creamy consistency. If you want to have crunchy cashew butter with a crunchy texture, feel free to ship whole cashews and fold them into the nut butter at the end. 

Storage Tips

Store in an airtight container or mason jar for up to 2 weeks at room temperature or 2-3 months in the refrigerator.