I made this Vanilla Maple Cashew Butter as part of the July theme for The Recipe Redux…which was creating a recipe using spirits, extracts or alcohols.
I’m a big fan of making homemade nut butters like homemade peanut butter, homemade almond butter and a really unique one I created, Superfood Cashew Butter with Spirulina Crunchies, which is one of my favorites.
But for this one, I started with a homemade cashew butter base (made with organic cashews) and added some vanilla extract and a little maple syrup for the sweetness.
It was super easy to make with just a food processor and took less than 10 minutes.
My boys really enjoyed it as a dip with apples instead of their usual plain peanut butter but it would also be good to spread over warm toast.
It’s a flexible recipe too, because you could substitute the homemade cashew butter with organic store-bought cashew butter, or even another type of nut butter.
And, you can substitute the maple syrup for your favorite sweetener.
This is a healthy option to plain cashew butter or even peanut butter and it’s vegan, gluten-free, paleo-friendly and has no refined sugar.
Want more healthy dessert recipes? Check out Crunchy Raw Protein Balls, Healthy Peanut Butter Cups, Vegan Coconut and Mango Chocolate Cups or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating dessert recipes just like this one that you will love!
5 Fast Facts About Cashews:*
- packed with dietary fiber
- rich in “heart friendly” mono-saturated fatty acids
- rich source of minerals
- high in magnesium and copper
- excellent source of antioxidants
5 Fast Facts About Maple Syrup:*
- contains manganese and zinc
- super high in anti-oxidants
- helps with inflammation
- 1/4 cup contains more calcium than the same amount of milk
- 1/4 cup contains more potassium than a banana
5 Fast Facts About Coconut Oil:*
- super high in lauric acid
- rich in antioxidants
- contains natural microbial and anti-bacterial agents
- helps to improve metabolism
- improves cholesterol levels
*These statements have not been evaluated by Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Tip #1: I used (1) tablespoon of organic vanilla extract but feel free to add more if you want more vanilla flavor.
Tip #2: Although the guidelines for this recipe posting called for an “extract”, I actually prefer to use organic vanilla bean powder when I make this because the vanilla flavor is more intense and you don’t have the strong alcohol taste like you do with the extract. If you use the vanilla bean powder, start with 1/2 a teaspoon and increase to your preference.
Tip #3: I used homemade cashew butter as the base, but you could also use an organic store-bought cashew butter (or even substitute with your favorite nut butter, ex. almond butter, etc). If you do use a store-bought nut butter, you would only need (1) cup to replace the (3) cups of cashews.
Tip #4: I used maple syrup as the sweetener, but feel free to use your favorite sweetener as a substitution.
Tip #5: This recipe will make approximately (1) cup of nut butter.
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