Vanilla Bean Almond and Cashew Butter

This Vanilla Bean Almond and Cashew Butter is a simple, whole30 and paleo nut butter that whips up in no time. Perfect on sweet potato toast!

Nut Buttaaaa!! I LOVE nut butter.  Any and every kind is delicious and when I started making my own it changed the name of the game.  When you decide to make nut butter you just have to think about what nuts you like, throw them in a blender or food processor and blend! I love adding vanilla to pretty much any flavor and cashews and almonds make such a great combo.  The cashews are a bit sweeter and break down super easily which I love.  Another fave combo of mine is cashews and hazelnuts with a little cacao powder to make it taste like nutella!  My hubs has a crazy obsession for all things nutella so I love making him a healthier version.  My main goal of this post is to encourage you to try making your own.  It is seriously SO easy to make and healthier than most store bought nut butters.

I am pleasantly surprised lately at the great variety of healthier options though!  They just start to get a little pricey so, get some nuts from Costco or Thrive Market and go to town – your stomach and wallet will thank you!  I am writing this post on the Friday before you are reading it and as I type I am already planning what nuts I should buy at Trader Joes today to make some epic nut butters for next week.  I think espresso powder needs to be involved!

Now this reeeeally gets me thinking.  What else can I make at home that I buy a lot?  Well there is one that I know I should try but have been slacking – Kombucha!! I hear it’s easy to make too, and I buy so much Kombucha I really need to get on it.  I will be sure to update you on that.  Another one is starting an herb garden! If you follow me on Instagram you might have seen in my stories that our backyard is slowly coming together.  I cannot wait to finish it and have parties out there! Maybe i’ll do a post on that if you are interested!  Okay okay enough talking, lets go nuts on some butta.

My ninja blends it up SO FAST!

This Vanilla Bean Almond and Cashew Butter is a simple, whole30 and paleo nut butter that whips up in no time. Perfect on sweet potato toast!

I love these little jars! Perfect for giving as gifts too!

This Vanilla Bean Almond and Cashew Butter is a simple, whole30 and paleo nut butter that whips up in no time. Perfect on sweet potato toast!

Oh and sweet potato toast topping? YES!

This Vanilla Bean Almond and Cashew Butter is a simple, whole30 and paleo nut butter that whips up in no time. Perfect on sweet potato toast!

Pin this Vanilla Bean Almond and Cashew Butter for later!

This Vanilla Bean Almond and Cashew Butter is a simple, whole30 and paleo nut butter that whips up in no time. Perfect on sweet potato toast!

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Vanilla Bean Almond Cashew Butter

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Ingredients

  • 2 cups roasted unsalted cashews
  • 1 cup roasted unsalted almonds
  • ½ vanilla bean, seeds scraped out
  • salt to taste

Instructions

  • Combine cashews, almonds and vanilla bean in a high powered blender or food processor and blend until smooth.  The time varies depending on what appliance you use – some take 2 minutes to finish and some take 5-7 minutes!  Just keep blending until it is the consistency you like!
  • Add some salt to taste depending on how salty you like it!
  • Store in a jar!

 

 

8 replies
  1. Angie W says:

    We recently started making our own Kombucha and I doubt I’ll ever go back to buying it except if we’re traveling. I love coming up with different flavors. For instance BEETS! I’ve recently seen recipes for coffee kombucha and am thinking of trying that for something different.

    Reply
  2. Michelle says:

    I have a modification for this recipe that I’ve been making for at least 6 months and my co-workers love it! I not only add almonds & cashews, I add pecans and sun flower seeds. Sometimes I roast them and sometimes I do not. I’ve never tried adding vanilla bean however, I will now! I do not add any salt (just a preference) and then I melt Black & Gold 85% chocolate bars with coconut oil and a little bit of kerry gold butter then pour some into the mini cup cake pan (with wrappers). Right after I fill the wrappers with chocolate, I add the nut butter and the chocolate engulfs the nut butter (so yummy) then I put it in the fridge to cool….it reminds me of a peanut butter cup!

    Reply
  3. Jennie says:

    What would you recommend for making this without cashews? I have a friend who is allergic to cashews, walnuts, and pecans. I’d love to make this and have it on hand for her and her kids when they come over.

    Reply

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