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.
Serving Size 12
Equipment
- 1 baking sheet
- 1 blender I use a Ninja Blender
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
You can use pre-roasted cashews instead of roasting raw ones. If the cashews are roasted in oil, your cashew butter may be thinner than if you roasted your own.
Keep an eye on the cashews while roasting them as they can burn easily. Mix them every 5 minutes to ensure even browning.
When blending the cashew butter, trust the process! It will start out grainy, then get really thick, then finally thin out.
