Homemade Vanilla Cardamom Cashew Butter so addicting you’ll be eating it out of the jar in spoonfuls! Perfect on toast, with bananas, or in a smoothie.
Author:Sarah | Broma Bakery
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
4 cups roasted, unsalted cashews
2 whole vanilla beans
1/4 cup honey
2 teaspoons powdered cardamom
1/2 teaspoon salt
2 tablespoons melted coconut oil (may not be necessary!)
Cut vanilla bean pods in half lengthwise and scrape to remove seeds.
In a food processor, combine cashews, scraped vanilla bean seeds, honey, cardamom, and salt, and cover with lid. Process on high speed for 10-15 minutes, scraping down the sides of the bowl as necessary. Mixture will first look like gravel, then sand, then eventually the oils will release and it will become butter!
If mixture is too dry, add in melted coconut oil. Store in the fridge for up to 1 month!