Sweet Vanilla Cashew Butter
Roasted hazelnuts and cashews are blended into a creamy texture with sweet Medjool dates, vanilla extract, and coconut oil and thinned out to perfection with unsweetened almond milk. Add a pinch of salt and store in the fridge for a delicious spread on oatmeal or yogurt bowls.
Time to read: 4 mins | Time to make: 20 minutes | Yields: 23 servings
Ingredients
1 1/4 cup (150 g) roasted hazelnuts
1 1/4 cup (150 g) roasted cashews
13-15 Medjool Dates, pitted
1 teaspoon vanilla extract
3 tablespoons (40 g) coconut oil
1 cup (240 ml) unsweetened almond milk
Pinch of salt
Method
If you have raw cashews and hazelnuts, you must first roast them in an oven preheated to 355°F (180°C) for 10 minutes. Let them cool down to room temperature, and then transfer them to the bowl of the food processor.
Blend nuts until a very smooth texture unfolds.
Add dates, vanilla, and coconut oil and blend until dates are completely broken down. The consistency will look much thicker now, so add almond milk a bit at a time until you reach the perfect consistency. I used a full cup because I like drizzling this butter on oatmeal/ yogurt bowls. Keep in mind that butter will harden in the fridge.
Add a pinch of salt and pulse a few times.
Transfer the butter to a jar or container you can tightly close and place in the fridge.
We enjoyed this butter with vegan crapes; that recipe is here.
Notes
* Recipe is based on the recipe by my food blogger friend from back home, Ivana. Check her Instagram out.
Nutrition facts, per serving (30g):
Energy: 135kcal | Carbs: 13 g | Protein: 2 g | Fat: 9 g
