Recipe for Homemade Roasted Cashew and Cinnamon Nut Butter – dairy free and delicious!

2 cups whole raw cashews
4 Tbsp coconut oil (room temperature)
2 tsp honey (helps to emulsify the nut butter)
½ tsp vanilla paste or extract
½ tsp cinnamon
Pinch of salt

How to
Roast the cashews in a dry pan on the stovetop or in a 160C oven until lightly golden and fragrant. Set aside to cool.

Add the cooled roasted nuts to your Nutribullet, along with the remaining ingredients and using the milling blade, blend for 3-4 minutes or until the nuts start to release their natural oils and you have a smooth, creamy mixture.

Store the (ridiculously delicious and creamy) nut butter in a clean glass jar in the fridge.

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Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog. Photo Credit @CurtisGallon.