Cinnamon Roll Cashew Butter

I have a huge obsession with nut butters, and I’m constantly on the hunt for the yummiest flavors you can get.  I’ve posted a few different nut butter recipes on here before, but y’all… this one HANDS FUCKING DOWN takes the dang cake.  Honestly what could be better than some toasted cashew butter with all your favorite cinnamon roll flavors running throughout?  It’s perfect to dip apples or bananas in, make a pb&j, put in a milkshake, use in actual cinnamon rolls, or just eat it out of the jar stoned with a spoon.  It couldn’t be easier to make, so let’s get right into it!

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Making your own nut butters can seem intimidating, but I promise it’s really easy.  Basically all you’ve gotta do is throw some nuts in a food processor until its creamy!  This one has a few added steps, but is way easier than you think.

First, in a dry skillet toast your cashews over medium heat for roughly 5 minutes until slightly golden and fragrant. You don’t want to burn them though, so shake the pan frequently.  This step is optional, but it adds a richness to the nut butter that is amazing.  Once they’re beautifully toasted- in a food processor, blend the cashews until a creamy nut butter forms. This will take anywhere between 10-30 minutes depending on how you prepared your nuts & the quality of your food processor. Stop to scrape down the sides as needed and be careful to make sure the food processor does not get too hot. You want the nut butter to be as smooth as possible before adding the other ingredients, so if you are not sure if the nut butter is done, let is process a few more minutes. The nut butter should be slightly runny and stir-able, not a super thick paste.  Also keep in mind, cashews have a LOT of natural oils, so it may seem like nothing is happening- but give it time and it’ll break down and get super creamy.  There is no need to add extra oil into any nut butter honestly!  You just have to be patient.

Once you’ve reached the right consistency, add in the remaining ingredients while the food processor is running but start with only 4 Tbsp of brown sugar in order to adjust the sweetness as needed (I used 6 tbsp total, but I like it sweet).  When the Cinnamon Roll Cashew Butter is finished, pour it into a glass jar, serve immediately, or store. This nut butter will keep at room temperature for one month or in the refrigerator for 3 months (if it lasts that long)! If the nut butter separates, simply stir before using.

As always, I LOVE LOVE LOVE seeing y’all recreate my recipes, so make sure to tag me on instagram @plvntfood or #plvntfood so I can see & share them!! Thank y’all so much for the endless support… I couldn’t thank you enough for being the best fucking group of people on the internet just giving ya girl all the love over food.  I really hope y’all enjoy this recipe! xx


Cinnamon Roll Cashew Butter

This is the most delicious nut butter you'll ever make in your life... I promise.  You can literally eat it with anything, but good luck getting it to last more than 24 hours!

Prep Time 5 minutes
Total Time 25 minutes
Servings 16 servings
Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

  • 3 cups raw unsalted cashews
  • 1 tbsp ground cinnamon
  • 2 tsp maca powder *optional
  • 1 tbsp vanilla extract
  • 6-8 tbsp brown sugar *to taste
  • 1-2 tsp sea salt *to taste

Instructions

  1. In a dry skillet, toast your cashews over medium heat for roughly 5 minutes until slightly golden and fragrant. You don't want to burn them though, so shake the pan frequently.  This step is optional, but it adds a richness to the nut butter that is amazing. 

  2. In a food processor, blend the cashews until a creamy nut butter forms. This will take anywhere between 10-30 minutes depending on how you prepared your nuts & the quality of your food processor. Stop to scrape down the sides as needed and be careful to make sure the food processor does not get too hot. You want the nut butter to be as smooth as possible before adding the other ingredients, so if you are not sure if the nut butter is done, let is process a few more minutes. The nut butter should be slightly runny and stir-able, not a super thick paste.

  3. Next, add in the remaining ingredients while the food processor is running but start with only 4 Tbsp of brown sugar in order to adjust the sweetness as needed (I used 6 tbsp total, but I like it sweet).

  4. When the Cinnamon Roll Cashew Butter is finished, pour it into a glass jar, serve immediately, or store. This nut butter will keep at room temperature for one month or in the refrigerator for 3 months (if it lasts that long)! If the nut butter separates, simply stir before using.

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