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Home » Recipes » Breakfast

July 23, 2014

Honey Cinnamon Cashew Butter

Published July 23, 2014 | Julia Frey (Vikalinka)

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Homemade Honey Cinnamon Cashew Butter is much easier to make than you think. Just throw everything in your food processor and choose your flavourings!

Try our Natural Maple Peanut Butter and Chocolate Almond Butter as well. All three nut butters are delicious, made with wholesome ingredients and so good for you! 

cashew butter in a glass jar with a spoon in it

Whenever you are reaching for breakfast to start your day or a snack to keep you going for the rest of your afternoon, you need something healthy and filling.

Natural Cashew Butter

Nutter butters on wholegrain toast is one of the best things you can fuel yourself with. Making them at home is the easiest thing in the world. Let me show how you can whip up Cashew Butter in a matter of minutes. 

cashew butter on a croissant, a cup of coffee and a jar of cashew butter in the background

All you need for this recipe is a food processor or a blender with a powerful motor, that is built for such things. Otherwise it will not get the job done and might burn in the process. 

Another thing you will need is roasted cashew nuts. Or use a blend of nuts for a more interesting flavour. 

Using roasted cashews will leave you with the most delicious and smooth cashew butter.However,  add a touch of honey and cinnamon, you will end up with something truly incredible.

This nut butter tastes truly luxurious. It elevates my plain, everyday toast to an incredible height of sophistication. Can you imagine what it does to a croissant? I will let you figure it out on your own. 

cashew butter making process

Recipe Tips

  • Use a powerful food processor or a blender like for this recipe to avoid disappointment.
  • Roasted cashews turn into a spreadable butter much easier than raw nuts. 
  • I used honey and cinnamon to flavour my cashew butter but you can add anything you like. 
  • Vanilla, maple syrup, agave nectar will all work wonderfully. 
  • Add a touch of coconut oil for an extra creamy texture and a beautiful flavour. This is optional.
  • Keep this cashew butter refrigerated to avoid it going rancid. It will keep well up to 3 months. 
cashew butter in a glass jar with a spoon in it

Honey Cinnamon Cashew Butter

Julia Frey of Vikalinka
Makes 2 mason jars, approximately 3.5- 4 cups
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 minute min
Course Breakfast
Cuisine American
Servings 20
Calories 191 kcal

Ingredients
  

  • 600 g roasted cashews or ⅔ cashews + ⅓ mixed nuts like walnuts, almonds and hazelnuts
  • 2 tbsp honey
  • ½ tsp salt
  • 1 tsp cinnamon
  • 3 tbsp coconut oil optional

Instructions
 

  • Add nuts to the food processor and process for 3-4 minutes until finely ground, stopping the processor every minute to scrape down the sides.
  • Add honey, cinnamon and salt. Pulse for a 30 seconds.
  • Add melted coconut oil through the chute while the motor still running and blend until desired creamy consistency. This step is optional. Keep refrigerated.

Nutrition

Calories: 191kcalCarbohydrates: 11gProtein: 5gFat: 15gSaturated Fat: 4gSodium: 62mgPotassium: 198mgFiber: 1gSugar: 4gVitamin C: 1mgCalcium: 12mgIron: 2mg
Keyword cashew butter
Tried this recipe?Let us know how it was!

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About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
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Julia from Vikalinka

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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