MMMMM cashew butter.
Just saying it gets me excited.
Cashews are obviously my favorite nut. Half the vegan dishes I make wouldn’t be complete without some cashew mayo, cashew ranch dressing, cashew queso or cashew cheesecake.
Cashew butter brings my love to a whole new level.
It’s rich, creamy, decadent and luxurious. And it’s a cinch to make, which is clearly an added bonus. It’s kind of like a much thicker, less sweet, cheesecake base. Great on bagels, toast, cookies. And my favorite way to use it-as a thickener in no-bake pies. So this will get lots of use as we get closer and closer to Thanksgiving and I’m churning out pumpkin and sweet potato pies like it’s my job…
….oh wait. It is my job 😉
1 1/2 cup raw cashews
1 tbsp coconut oil
1 tsp pure vanilla
- Pulse all ingredients in a food processor until thick and creamy (pulse for about 3-5 minutes depending on your processor)
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