I’m finding it hard to put this into words. I’ve always aimed to be open here, but with more family and friends following W+F, I need to choose my words carefully. I considered not mentioning anything, but it wouldn’t feel honest to ignore what’s happening.
I’m not usually one to ask for help, but right now I could really use some positive thoughts and support.
Sending love to you all.
Vanilla Cashew Butter
This vanilla cashew butter is easy to make at home, costs far less than store-bought versions, and tastes even better.
Prep Time
10 minutes
10 minutes
Cook Time
10 minutes
10 minutes
Total Time
20 minutes
20 minutes
Ingredients
- 2 Cups Raw Cashews
- 1/4 Tsp Salt
- 1/2 Tsp Vanilla Extract
Instructions
-
Preheat the oven to 300°F (150°C).
-
Spread the cashews in a single layer on a baking sheet and toast for 10 minutes. Toasting longer will deepen flavor but can reduce some nutrient availability.
-
Remove the nuts from the oven and let them cool for a few minutes.
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Combine the cooled cashews, salt, and vanilla extract in a food processor. Process continuously for 8–10 minutes, stopping as needed to scrape down the sides, until the mixture becomes smooth and creamy. Processing time depends on your machine’s power and size.
-
Spoon the cashew butter into a clean jar (a half-pint mason jar works well). Store in the refrigerator and enjoy.
Notes
If you notice a burning smell or the food processor feels too hot, pause and let it cool for a few minutes before continuing.
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