Homemade Honey Cinnamon Cashew Butter is much easier to make than you think. Just throw everything in your food processor and choose your flavourings!
The main reason I’ve been hanging out less and less with you guys is because I’ve been working more and more at my day job.
Life’s been so busy around here that sadly, not as much cooking happening to the point that we find ourselves with an empty fridge. An overstuffed fridge with all things imaginable is usually what happens in any food blogger’s kitchen not a bare boned one with a couple carrots and a shrivelled up celery stick.
Every minute of my day is accounted for and mornings are the worst. Gone are the days of lazy breakfasts and multiple cups of coffee.
Nowadays I am lucky if I can manage to stuff a piece of toast in my mouth on my way out the door! But my new schedule did get me thinking: since I barely have time to eat in the morning, whatever I do eat better be good and better last me till 2pm when lunch rolls around, if I’m lucky.
A few weeks I ago I made my own peanut butter and as soon as my daughter tasted it, she said, “Mummy, when this jar is gone you just have to make it again because I will always want to eat it!”
She wasn’t exaggerating, it was that gooood, epic even! Well, it was gone in a flash, and I was ready to experiment and make more, but this time I found myself with a couple bags of cashews.
Added to that was a bag of mixed nuts so I threw them in as well. I’ve never made cashew butter before and I wasn’t sure if the peanut butter method would also work with cashews. It didn’t.
Cashews just don’t have enough natural oil like peanuts do and no matter how long I processed them in my snazzy Magimix food processor they were unwilling to turn into butter.
I knew more oil was needed but I was reluctant to add vegetable oil, and olive oil would bring too much of its own flavour.
Then I remembered that I brought a jar of coconut oil but I haven’t had a chance to use it yet. That’s right, I am coconut oil virgin. It was time to change that.
Am I ever glad I did. A light coconut flavour blended perfectly with the flavours of honey and cinnamon but also let the dominant flavour of cashews shine.
Melted coconut oil also added a much needed creaminess to my cashew butter that turned the nutty mess into a delicious and spreadable butter. Voila!
Ingredients
- 600 gr- cashews or 2/3 cashews + 1/3 mixed nuts like walnuts, almonds and hazelnuts
- 2 tbsp- honey
- 1/2 tsp-salt
- 1 tsp- cinnamon
- 3 tbsp- coconut oil
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.
- Keep refrigerated.
It tastes truly luxurious and 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. 🙂
Jim says
“Throw the shoot” is supposed to read, Through the chute. Or, simply, through the clear opening plug in the lid of your food processor. I don’t imagine tossing gunfire will in any way help the recipe.
That being said, I made this concoction on the recommendation of Canadian Country Music star, Kira Isabella. Her suggestions are usually outstanding. And, this one is no different. My nephew and one of my cats absolutely loved it!
vikalinka says
Hi Jim, thanks for pointing out the obvious typos in the recipe!! That post was written in the busiest and most hectic period of my life. I am human and sometimes I make mistakes even though I used to teach English but glad that the recipe worked out for you!
Moira says
Are the cashews roasted, raw, raw and soaked? Thank you!
vikalinka says
Hi Moira, the cashews are raw.
Nancy says
How many cups of nuts are in 600g ?
vikalinka says
4 cups of nuts, Nancy.
Alison Haines says
Loved this cashew butter! too delicious for words. I soaked the cashews in water for a few hours before processing with the cinnamon, honey, coconut butter and salt.
Susan gricks says
How long will this keep ?
vikalinka says
It will keep in the fridge up to 3-4 weeks. Mine is usually gone within that time so I can’t tell if it can keep longer.
Sue says
Why keep refrigerated? No ingredient is cold critical.
vikalinka says
Raw nuts could turn rancid pretty quickly, however if you eat it within a week I am sure it will be fine.
Engy M. Altaweel says
Looks delicious ^_^ But.. Can I use it to frost cakes and cupcakes?
vikalinka says
Wow, great idea but unfortunately, it doesn’t quite have the texture of a frosting. It might have to be adapted for this to happen but that’s a reason for another recipe. 🙂
Julie says
If you soak raw cashews overnight they process beautifully – I’m gonna make this recipe tomorrow!
vikalinka says
Really? Thank you for the tip, Julie! I also learned later that if cashews are roasted first they will release oils much better so will have to try both soaking and roasting and see what works better!
Thalia @ butter and brioche says
i definitely will be taking this idea to recreate in my kitchen.. love my almond butter and raw peanut paste – but ive never made cashew butter before. yum!
Katya @ Little Broken says
This looks awesome Vika! I’ve been on almond butter and hot tea kick lately! This looks awesome.
Laura (Tutti Dolci) says
I love this butter – honey, cinnamon, and cashews are some of my favorite things!
Jennifer @ Seasons and Suppers says
I can only imagine how delicious this is! Must try it, as I love nut butters on warm toast. Mmmmm.