Easy Maple Cinnamon Cashew Butter Recipe
Maple Cinnamon Cashew Butter | This sweet and nutty cashew butter is incredibly smooth, thick, and flavourful. It’s full of autumnal flavours like maple and cinnamon and takes only 30 minutes from start to finish. This cinnamon cashew butter is perfect for toast, oatmeal, cookies, and more.
This delicious homemade nut butter is seriously a game changer. Goodbye regular peanut butter, you were good but I’m waiting for you to be great. Now I’m all about this incredible maple cinnamon cashew butter that is so easy and quick to make.
The rich creaminess of the roasted cashews, the subtle sweetness of the maple syrup, and the warmth of the cinnamon are so delicious and addicting. This cashew butter is perfect for spreading on toast or drizzling over oatmeal. It’s great for meal prep and packed lunches too.
And, the best thing about this cashew butter recipe is that it’s ready in under 30 minutes! That includes cashew roasting time and blending. Making nut butter at home is way easier than you think. All you do is roast the cashews and blend them with maple syrup, cinnamon, and a pinch of salt.
How to roast cashews
Roasting cashews at home is a simple and rewarding process that results in crunchy nuts bursting with a deep nutty flavour.
Start by preheating your oven to 325°F/160°C. Nuts burn easily, so a lower temperature is key to getting the perfect roast. Line a baking sheet with parchment paper and spread the cashews out in a single layer.
Roast the cashews for 15 minutes total, mixing them every 5 minutes to prevent burning and ensure even browning.
How to make cashew butter
Making cashew butter at home is a straightforward process and is so worth it! Storebought cashew butter is a bit pricey, and making it at home can save on spending especially if you buy raw cashews in bulk. I buy 1kg Yupik Raw Cashews from Costco for $16 CAD ($12 USD).
Start by roasting your cashews and letting them cool for 5 minutes. Transfer them to a blender. A blender does a better job at blending than a food processer. Blend the cashews for 2-3 minutes until they form a thick clump, almost like a dough.
Then add the maple syrup, cinnamon, and salt. Blend for another 4-5 minutes. It will turn into a thick paste and stay that way for a few minutes. But don’t give up, because it will eventually get thinner and turn into a creamy cashew butter consistency.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
Spread the cashews out on the baking sheet and roast for 15 minutes, stirring them every 5 minutes. Let them sit for 5 minutes to cool.
Add the cashews to a blender and blend for about 2 minutes until it’s starting to form a very thick paste. It will start out crumbly, then smooth out.
Add the maple syrup, cinnamon, and salt. Continue blending for about 5-6 minutes until it comes together in a thick butter.
It will go through many stages. Just trust the process! Once it’s super thick, blend for a little longer and then it will thin out and turn into a nice smooth butter.
Transfer the cashew butter to a jar and let it cool before sealing or covering it.
Tips for making
What to serve with cinnamon cashew butter
Spread the cashew butter on toast, English muffins, or my vegan bagels. Pair it with your favourite jam or sliced banana as well!
Cashew butter is incredible in oatmeal! Just mix it in after cooking, or add a dollop on top. Or add it to regular or vegan yogurt.
Start your day off right with a creamy cashew butter smoothie.
Storage
Store cashew butter in a jar in the fridge for one month. Homemade nut butter can sometimes last for up to four months. You can freeze whatever you don’t eat up in time!
FAQ’s
Yes, maple cinnamon cashew butter is completely vegan! It’s made with cashews, maple syrup, ground cinnamon, and salt.
Cinnamon Cashew Butter
Equipment
- 1 baking sheet
- 1 blender I use a Ninja Blender
- 1 silicone spatula
Ingredients
- 2 cups raw cashews
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350°F/160°C and line a baking sheet with parchment paper.
- Spread the cashews on the parchment paper and roast them for 15 minutes, mixing them every 5 minutes as they can burn easily.
- Let the cashews cool for 5 minutes, then transfer them to a blender. Blend for 2-3 minutes until they form a thick clump.
- Add the maple syrup, cinnamon, and salt. Blend for 4-5 more minutes. It will turn into a thick paste and eventually thin out to a thick butter. Trust the process and keep blending!
- Transfer to a jar once it reaches your desired consistency.
Video
Notes
Nutrition
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
