Why roast the nuts first for this butter?

Roasting the pecans and cashews enhances their flavor and helps them release their natural oils more easily, resulting in a smoother, more aromatic butter, as noted in step 1.

What kind of oil should I use for this pecan cashew butter?

The recipe specifies using a neutral-tasting oil, such as vegetable or sunflower oil, to ensure the distinct flavors of the roasted nuts, vanilla, and cinnamon shine through.

My nut butter isn't getting smooth; what should I do?

If the mixture remains lumpy and doesn't flow smoothly around the blender blades, step 3 advises adding a little more neutral oil and continuing to blend until creamy.

Can I use vanilla extract instead of a vanilla bean pod?

While the recipe calls for a scraped vanilla bean pod for its rich flavor, you could substitute with 1-2 teaspoons of good quality vanilla extract, adding it in step 4.

How should I store this homemade roasted nut butter?

Once the butter has cooled, pour it into a jar. Homemade nut butters are best stored in the refrigerator, where they typically remain fresh for a few weeks.

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Roasted Cinnamon Vanilla Pecan Cashew Butter
[Vegan]

SP By: Sarah Pether

Author Bio

Sarah decided overnight to become vegan and her health problems like eczema and chronic headaches... Read More

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Smooth, creamy roasted cinnamon vanilla pecan cashew butter swirled in a glass jar, ready to be spread on toast or fruit.

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Discover more recipes with these ingredients

Roasted Cinnamon Vanilla Pecan Cashew Butter [Vegan]

Dairy Free

Pecans are basically the candy of the nut world, and when roasted with cashews and blended with cinnamon and vanilla, they make a phenomenal nut butter! It's so rich and creamy, you'll want to put it on everything.

Ingredients You Need for Roasted Cinnamon Vanilla Pecan Cashew Butter [Vegan]

1 cup raw pecans
1 cup raw cashews
1/4-1/2 cup neutral-tasting oil such as vegetable or sunflower
1 vanilla bean pod, scraped
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

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How to Prepare Roasted Cinnamon Vanilla Pecan Cashew Butter [Vegan]

Begin by roasting the nuts. In a dry pan over a medium heat add the nuts. Stir occasionally, until the nuts begin to release their smells and turn brown. They will color quickly – be careful not to burn them. Remove from the heat.
Pour the nuts into the blender, add 1/4 cup of oil, and begin blending. At first you may need to push the nuts into the blender blades. I used a rolling pin for this.
Scrape down the sides then continue blending on high for about 3-10 minutes depending on your blender. If the mixture is still lumpy and doesn’t flow around the blades smoothly, add a little more oil. It will feel like the nuts will never, ever blend, but they will!
Once the nuts are blended into a smooth butter consistency, add the salt, vanilla and cinnamon. Blend on low to combine.
Pour the butter into a jar and allow to cool before slathering on everything.