Cookie Dough Cashew Butter

I feel like cashews are all the rage lately. Have you guys tried making cashew frosting yet? I haven’t yet, but I’ve heard good things, so I have a few recipes bookmarked for the future! Although I’m kind of an almond butter fanatic (I’ll take homemade almond butter over ANY peanut butter, any day) I decided I would venture out into the other nuts of the world, and I tried cashews first.


My thoughts? Initially, love. Somehow this stuff literally tastes like cookie dough. It must be the combination of the raw nuts and vanilla and salt. I thought I was crazy, and I didn’t want to go around claiming things like that, but I had my roommate confirm, and I think this is (almost) a substitute for cookie dough (hence the name…)

I wouldn’t say I love it more than almond butter, but that would be a pretty hard to beat, as far as I’m concerned (you might feel differently!) This is definitely a good option if I ever feel the need to switch it up though, and the flavour did go perfectly with fresh pears from the farmers market.


Side note – Resist any urges to stick your spatula in the hole at the top of your processor to try to scrape the sides without turning it off. I’m not saying I know from experience or anything, but you might end up slicing your spatula and finding little pieces of blue silicone in your cashew butter. But I’m sure you’re smarter than that…

Oh, and another note – I know that different food processors take different amounts of time, but mine is nothing fancy, and I honestly have no idea what other people are talking about when they say they are standing there for 25 minutes, processing their nuts. It takes me maybe 10 minutes. Is it just me?


Cookie Dough Cashew Butter

Makes 1 Large Jar

Adapted from The Healthy Foodie

2 cups Raw Cashews

1 tbsp Agave Nectar

1 tsp Vanilla

1 tsp Sea Salt

1. Add cashews to food processor. Turn on, and let puree.

2. First, you’ll see a coarse flour-like consistency. Then, it will start getting sticky and will want to climb up the sides of the bowl. Stop the processor and scrape them every once in a while. Soon, it will start getting thicker, and start clumping together. Eventually, it’s going to start getting creamy. Depending on how long this takes (like I said, anywhere from 10 – 25 minutes), you might want to give your food processor a bit of a break. You don’t want it to die, like my old one did (oops).

3. Once you’re happy with the consistency, add the agave, vanilla, and salt. Process for about another minute. Then, you’re done. The cashew butter will be pretty warm at this point, which is lovely for spreading on toast. Or apples. Or anything, really. Store in a sealed container in the fridge. It’ll last a good couple of weeks.


3 thoughts on “Cookie Dough Cashew Butter

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