Honey Cinnamon Cashew Butter

The Foodies' KitchenApril 27, 2024

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Nut butters are a great companion for toasts, stirring into oatmeal or as a snacking companion with fruit.

The best thing is that you have all the control on how creamy, crunchy it can be, as well as its flavoring. Today, we’re making a honey cinnamon flavored butter.

To make cashew butter, start with the baked Naú cashews and a sturdy food processor. Simply add the cashews to the processor and turn it on. The nuts will go through a few stages, from pieces to a powder, then clumped up thick mix until you get the smooth butter.

All around, it will depend on your food processor’s strength. It took about 3 minutes from the cashews to get from crumbles to powder. We constantly stopped the processor and cleaned the sides. Added 1 tablespoon of avocado oil (you can also use coconut oil) and continued mixing until the mix started to look smoother, about 12-14 minutes. During this time we stopped the processor multiple times, and cleaned the sides to ensure that our butter was mixed evenly.

After the desired consistency was reached, we added our flavorings: honey, cinnamon, vanilla, and a pinch of salt. Store in a clean glass container and it will keep for about 3-4 weeks.

Helga & Kitty

Cashew Butter

Makes about 1 ½ cups of butter

Ingredients:
3 cups Naú cashews
1 tablespoon avocado oil, more if needed
¼ teaspoon fine sea salt
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
2 tablespoons of honey

Directions:

Place the cashews in the bowl of food processor and cover with lid. Process for about 18 minutes total, scraping down the sides of the bowl periodically every few minutes.
Once your cashews have turned into a slightly creamy consistency, add the oil, and process the butter for another 5 minutes, or until you reach the desired consistency. If you feel like the butter needs more oil, you can add more oil in ½ tablespoon increments, scraping the sides and bottom of the bowl.
Add the cinnamon, vanilla and honey and process the butter until smooth.
Transfer cashew butter into jar with lid and store in fridge for about a month, or in the counter for about 3 weeks.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

Want more?

You can subscribe to our newsletter and we’ll send you the monthly recipes! You can also keep up to date on Facebook, Twitter, Instagram, Pinterest, or Tumblr.