No bread left bare! While avocado advocates and jam joiners have had their heyday, the cashew champions are on the rise. Until now, toast toppers have never been so impactful. But yielding its sweet, cinnamon seasoning, creamy cashew butter brings out the best in every bite. Learn how to whip up this homemade cashew butter yourself, and you’ll score extra credit. Don’t forget to mention it’s vegan-approved, gluten-free and paleo-friendly – something everyone can get behind.
Makes 12 servings (1 serving is 2 tablespoons)
Macros per serving: 186 calories | 5 g protein | 13.2 g carbs | 13 g fat | 3.9 g sugar | 1 g fiber
3 cups Vitacost Organic Raw, Unsalted Cashews
2 Tbsp. Vitacost Organic Maple Syrup
1 Tbsp. Vitacost Organic Coconut Oil
3 Tbsp. Vitacost Xylitol
1-1/2 Tbsp. Vitacost Organic Ground Cinnamon
2 tsp. butter extract
2 tsp. vanilla extract
1 tsp. salt
1. Preheat the oven to 350 degrees F.
2. Spread out cashews on a baking sheet and roast 8-10 minutes, stirring halfway through.
3. Let cashews cool about 10 minutes.
4. In a food processor, add roasted cashews and blend until smooth. Stop to scrape the sides, if needed. Note: This will take 10-12 minutes, so be patient. The mixture will first become crumbly like almond flour. With more time, the cashews will gradually begin to stick together and become completely smooth and creamy.
5. In a microwave-safe bowl, add maple syrup and coconut oil. Heat until coconut oil is melted. Stir to combine.
6. While food processor is on, pour in syrup-oil mixture. Let whir 30 seconds to a minute.
7. Add remaining ingredients and process until well combined.
8. Spoon cashew butter into glass jars and store in the refrigerator up to 2 weeks.
9. Use to spread on toast, melt in oatmeal or as a dip for fruit.