Today I just have 4 words for you . . .

Salted

Caramel

Cashew

Butter!!!!!!!!!!!

Annnnnnd I’m dead!

Ok well I’m not actually dead (obv) but one spoonful of this creamy, dreamy, buttery, sweet deliciousness and I’m definitely in heaven!

I mean did you hear what I just said?!

Salted caramel cashew butter!!!!

Oh you guys I can not wait for you to taste this for yourselves, you are going to love, love, love it!

Not only does it taste like heaven on a spoon but it’s all natural made with no refined flours or sugars using just 4 simple ingredients that I bet you have on hand already and, it comes together in a matter of minutes!

It also happens to be vegan, gluten free and paleo friendly which is all kinds of awesome but, you and I both know that at the end of the day, it all comes down to taste.

And you guys, I don’t even know how to begin to describe how incredible this humble jar of cashew butter tastes.

Like really . . . I’m lost for words.

Buttery cashews are oven roasted then blended with a drizzle of maple syrup, a splash of vanilla and a cheeky pinch of salt.

It’s so simple I know but the end result is so insanely delicious that it may just blow your pretty little mind!

Here’s how you make it . . .

Start off by giving your golden, delicious, cashews a quick little toastin’ in the oven – toasting your cashews before blending helps to give your nut butter and incredible rich and more decadent depth of flavour so although I say it’s totally optional I beg you, please don’t skip this step people, 5-10 minutes will make the world of difference to the flavour of your cashew butter, trust me – it’s absolutely, 100% worth the few extra minutes.

Now, once our cashews are nicely toasted, and your house smells like heaven, all you have to do it pop them into your food processor or blender, add a drizzle of maple syrup, a splash of vanilla and a cheeky pinch of salt then blendy, mcblend and you’re done.

Initially your cashews will get all chunky, then after a minute or two they will break down into a fine looking flour, then the real magic happens, the heat and friction from all that blending will extract the natural oils from our beloved cashews and in mere minutes, you will witness one of the most beautiful transformations of all time as your golden, delicious cashews are whipped into a smooth and creamy, deliciously dreamy nut butter right before your pretty little eyes . . .

Now, depending on the kind of blender or food processor you have (and how smooth you like you nut butter to be) this can take anywhere between 5-15 mins.

For me and my magnificent magimix it took about 10 mins and that included stopping to snap a few pics along the way. Keep in mind I like my nut butter to be super smooth and extra creamy. No chunks for this gal but, that’s the beautiful thing about making your own nut butter, it’s totally customizable so do what you feel.

So if you, like me, want super smooth, extra creamy cashew butter – just blendy mcblend for a few extra minutes and you have yourself some all natural, extra creamy, velvety smooth salted caramel cashew butter, just the way you like it!

But, if you want a more chunky cashew butter just pulse your cashews for a second or two, then take out a couple of Tablespoons of those extra chunky. crispy, crunchy, slightly chunky cashew pieces and set them aside while you blend, blend, blend the rest of those babies.

Then, once you have reached your desired consistency, stir through those chunky monkeys that you set aside earlier and there you have it – healthy, homemade, extra chunky salted caramel cashew butter for the win!

Once your nut butter is ready it will be a little warm and a slightly runny from all the blending but once it cools, those natural oils will start to solidify and it will firm up into that thick and creamy consistency we all know and love.

And let me tell you, this cashew butter gets super thick . . . I’m talking seriously thick . . .

Thicker than any almond, peanut or hazelnut butter I have known . . .

And when I say seriously thick I mean it,

I’m talking stick to the roof of your mouth thick, which is awesome because it really helps you savor each and every creamy, dreamy, buttery sweet, caramel infused spoonful.

Believe me when I say, this salted caramel cashew butter is something you are going to want to savor –

Now, once your cashew butter is ready – feel free to go ahead and use it as you would, business as usual – dive head first into the jar and eat your way out . . . or you be a little more refined and get yourself a spoon, do what you feel 🙂

And I’m not saying that you have to but, I strongly suggest that you do . . . grab yourself a big ol’ block chunk of your fave dark chocolate, add a generous dollop of your freshly made, creamy, dreamy, golden, delicious, salted caramel cashew butter . . .

and maybe drizzle over a teeny, tiny little bit more maple syrup and add an extra cheeky pinch of salt and lose yourself in the deliciousness that you just created

All natural, quick and easy, decadent rich, buttery, sweet salted caramel cashew butter;

Make it. Eat it. Love, love, love it.

Salted Caramel Cashew Butter {Vegan, Gluten free & Paleo Friendly}
Makes approx 1 1/2 heaping cups of all natural, creamy, dreamy, buttery, sweet, healthy homemade salted caramel cashew butter

Ingredients –

2 cups of raw cashews

1-2 Tablespoons of Maple syrup (more or less to taste depending on how sweet you like things)

1/2 teaspoon of vanilla bean extract

1/2 teaspoon of salt flakes

Method –

1 – Preheat your oven to 175’C (350’F)

2 – Line a large baking sheet with baking/parchment paper (or a non stick silpat mat) and pour on your cashews, take care not to over crowd them.

3 – Roast your cashews for approx 10 mins, until slightly golden and lightly toasted. Watch them as they can catch and burn quickly – do not get distracted!

4 – Pour your toasted cashews into the bowl of your food processor or blender, add salt and process until smooth and creamy (or your desired consistency). Initially the cashews would grind down into a fine looking flour, give it a minute or two and the oils will extract and it will become deliciously, thick, rich and creamy. You may need to stop and scrape down the sides of the bowl occasionally.

5 – Once you have blended to your desired consistency, add your maple syrup, vanilla and salt then process again just to combine.

6 – Taste and adjust seasoning accordingly – add a little extra salt or more vanilla or maple syrup if you feel the need and if you prefer a thinner consistency feel free to add a drizzle of coconut oil to thin it out.

7 – Store in an airtight container in the fridge. It should keep well for up to 2 weeks – if it lasts that long! (← seriously, good luck with that 😉 )

Enjoy xoxo

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Question of the day –

Are you a fellow nut butter addict? What’s your fave flavour? Or brand? Or recipe? And your fave way to eat it?! Straight up by the spoonful, with fruit, on chocolate?! Tell me, tell me . . . details please

Feel free to share recipes or leave links to recipes in the comments belowand please for the love of all that is good in this world when you do make your salted vanilla cashew butter (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

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