Cashew and Vanilla Butter
- Difficulty: easy
I’m having a real obsession with vanilla at the moment, I just can’t get enough of it so I’m putting it into absolutely everything I make. I tried blending it into cashew butter this week and it’s hands down one of the best things I’ve eaten in a very long time. Homemade cashew butter is so much yummier than the ones you buy as the texture is smoother and creamier, then once you put the vanilla into the mix everything is taken to the next level and you end up with a jar of heaven. Honestly it’s outrageously good. It tastes and smells like cake mix and I’m currently sitting here eating it straight out the food processor with a teaspoon – you guys just have to go and make this as soon as you can. I know I say this a lot, but this recipe really is the best! You can add it to toast, dip dates into it, drizzle it on porridge, blend it into smoothies, add it to banana ice cream and just eat it straight from the jar as a snack!
For One Large Jar
a baking tray of cashew nuts (about 400g)
2 teaspoons of vanilla powder
Pre-heat the oven the 180C, then once the oven is hot place the tray of cashews in to bake for about ten minutes – until they start to go golden brown but aren’t burnt.
Take the cashews out the oven and let them cool.
Once cool place them in a food processor with the vanilla powder and blend for about ten minutes, until the mix is totally smooth and creamy. It’s so tempting to stop blending once it gets sticky but let it keep going until it’s runny, trust me – it’s so worth the extra few minutes!
You do need a really strong processor, like a Magimix to do this sadly, a weak one won’t make it totally smooth.