Oh am I excited to share this recipe with you! I’ve tried this delightful homemade nut butter recipe out a couple of times and each time I basically ate the whole jar in a day. What can I say? The nutty roasted, salted cashews swirled together with cinnamon and vanilla turn me into a nut butter monster.
I told myself I had to sample for the blog…but I will admit that I just wanted an excuse to eat it by the spoonful.
You can smother this delicious homemade nut butter on toast, a banana, or spoon it into some oatmeal (or your mouth..). You might want to make a double batch if there is more than one person in your household who eats nut butter. Dave is still a little wary of anything other than Jif. Which is just fine by me.
If you know me, you know that I eat pretty much the same breakfast every day. Some sort of nut butter on some sort of toasted bread item. I change up the bread almost every time I get a new loaf, even going on an English muffin stint for awhile. Then you can always add different toppings to keep things interesting such as granola or mini chocolate chips (or both!).
I also enjoy changing up the nut butter. Obviously. I was reminded to revisit my cashew butter when I saw Lee’s Chocolate Vanilla Cashew Butter. Yum.
I was also comforted by the fact that she also gets her nuts pre-roasted and salted. Much less work!
It is absolutely essential that the nuts be roasted so that their natural oils come out and blend up smoothly. Just in case you decide to be more ambitious than me. I mean I am able to roast my own nuts, but I will be honest—I tend to burn them because I tell myself I will do one thing really fast and come back. Then the smell of toasted nuts..and it’s usually too late.
I also suggest you invest in quality vanilla. Not vanilla imitation, but real vanilla extract. Dave did well when he brought home the little glass tube of vanilla from Target. I’ve even thought of making my own..apparently you can make it with the vanilla bean and some alcohol? Has anyone ever done this?