Rich, creamy, and slightly sweet nut butter made with cashews, almonds, cinnamon and honey. You will want to put this spread on everything, it’s so good!
I’m obsessed with nut butters. Peanut butter. Almond butter. Cashew butter. I love them all!
I’m not kidding about my passion for this delicious, creamy goodness.
Case in point. My mom and I were at an inside farmer’s market recently and we stumbled upon a gourmet nut butter stand. I think I literally jumped in the air with excitement when I saw they had about 20 different flavors.
I stood there for about 20 minutes sampling all the different kinds of nut butter. I was in heaven! Although the owner may have been ready for me to move on and stop asking for samples.
As much as I love nut butter, I had actually never tried making it myself. There are so many brands and varieties at my local grocery store, I never really felt inclined to make my own.
To be honest, what inspired me to make this nut butter was I had leftover almonds and cashews hanging out in my pantry that I needed to use. I decided, the time had come for me to finally make my own nut butter.
Let’s get to cooking.
Admittedly, I used a combination of almonds and cashews because I had both on hand. But it ended up being a fantastic combination. The almonds are nuttier and give the butter a richer, denser texture, but the cashews add a touch of sweetness and creaminess that really balances everything.
To amp up the flavor in this nut butter, I roasted the cashews and almonds with honey and cinnamon before blending them in the food processor. This is an easy extra step that is so worth it.
Simply toss the nuts with 2 tablespoons coconut oil, 2 tablespoons honey, 2 teaspoons vanilla, the cinnamon, and pinch of salt and make sure all the nuts are evenly coated. Then spread the nuts on a baking sheet.
Bake the honey coated nuts for 12 minutes, flipping half way through so they do not burn. Baking the nuts brings out their nutty aromas and sort of caramelizes the honey. It’s delicious.
Once they are done baking, immediately transfer them to the food processor and start blending. They blend easier when warm.
You may have been wondering why we didn’t use all of the liquid ingredients when coating the nuts. The reason we reserve some honey, vanilla, and coconut oil is so we can use it now while we are processing the nuts to help them break down and turn creamy.
I process the nuts on their own for about 5 minutes, then I add the extra honey, vanilla, and coconut oil.
Continue to process the nuts until they are smooth and creamy. This step takes patience. I’m taking a LOT of patience. There was a moment I thought this was not going to work and I was never going to get a nut butter. But all of a sudden, like magic, the nuts will turn smooth, creamy, and luscious. And you will know, it was worth the wait.
That’s it. The honey roasted almond cashew butter is done.
This butter is nuts! It’s so good. It’s super creamy and smooth. The perfect amount of sweetness from the honey and cashew. A little pop of spicy goodness from the cinnamon. And richness from the almonds and cashews.
I’m mad I didn’t start making my own nut butters sooner. They are super easy to make and you can customizes them to your liking. Plus, it’s so much cheaper than buying it at the store. Some of those gourmet nut butters can cost over $20 – wwhhhhaaatt?? It cost me less than $5 to make my own. And in my opinion, it’s better than the store bought kind.
You will seriously want to put this stuff on everything. Bagels. Toast. Oatmeal. Heck, you can just eat it my the spoonful. It’s amazing!
You need to make it this weekend. Trust me! If you have never made your own nut butter before, this creamy magic will change your life. Enjoy!
Honey Roasted Almond Cashew Butter
- 2 cups raw almonds
- 1 cup raw cashews
- 3 tablespoons coconut oil
- 3 tablespoons honey
- 3 teaspoons vanilla
- 1 teaspoon cinnamon
- Pinch sea salt
Preheat oven to 350 degrees.
In a bowl, mix together the nuts, 2 tablespoons honey, 2 tablespoons coconut oil, 2 teaspoons vanilla, cinnamon and a pinch of salt. Mix until the nuts are well coated in the sugar oil mixture.
Roast the nuts for 12 minutes, flipping half way through.
Immediately, pour the warm nuts into a food processor and blend until resembles a sand.
Add in remaining oil, vanilla, and honey. Blend until smooth. This will take about 10 minutes or longer. Keep processing until it turns smooth and creamy.
Spread on toast, add in oatmeal, or just eat by the spoonful. Whatever you prefer!
Any remaining butter can be stored in an airtight container in pantry.
Be patient will processing the nuts. It will legitimately take about ten minutes for it to finally become creamy (but I promise, it will get there!)