Homemade Cashew Butter with Vanilla Bean & Sea Salt

• Vegan
• Gluten free
• Paleo

• Baking & Spices

  • 1/2 tsp Sea salt
  • 1 Vanilla bean, seeds from
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 16 oz Cashews, unsalted roasted

Found on ambitiouskitchen.com

Description

Ingredients

• 16 oz unsalted roasted cashews*
• 1 tablespoon coconut oil, plus more if necessary
• 1/2 teaspoon vanilla extract
• seeds from 1 vanilla bean
• 1/2 teaspoon sea salt

Directions

• Add cashews and coconut oil to your food processor and process for 5-10 minutes, scraping down the sides as necessary. At this point the cashews should start to clump together. Continue to process until you reach the desired consistency. Add salt, vanilla bean seeds, and vanilla and process again for another minute. If it seems to be clumping together, add a teaspoon or two more of coconut oil.
• Transfer to tupperware or mason jar and store at room temperature or in fridge. If you store at room temp, simply give the cashew butter a stir before you use it. Stays longer in fridge.

Nutrition