How long does vanilla maple cashew butter [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can vanilla maple cashew butter [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make vanilla maple cashew butter [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is vanilla maple cashew butter [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does vanilla maple cashew butter [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Vanilla Maple Cashew Butter
[Vegan]

KT By: Karielyn Tillman

Author Bio

Karielyn is a wife and mother of three. Her website, The Healthy Family and Home,... Read More

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Discover more recipes with these ingredients

Vanilla Maple Cashew Butter [Vegan]

Dairy Free

Vegan

Vanilla Maple Cashew Butter is a healthy option to plain cashew butter or even peanut butter. It was super easy to make with just a food processor and took less than 10 minutes. Enjoy it as a dip with apples instead of plain peanut butter but it would also be good... Read More

Ingredients You Need for Vanilla Maple Cashew Butter [Vegan]

3 cups organic cashews
1-2 teaspoon organic vanilla extract
2 tablespoons organic maple syrup
1 tablespoon organic coconut oil (melted/liquid)

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How to Prepare Vanilla Maple Cashew Butter [Vegan]

Add the cashews to a food processor and process until creamy and smooth. This may take up to 5 - 7 minutes for it to change from a nut, to flour to nut butter, but stop every minute or so to scrape the sides.
Add the remaining ingredients: vanilla extract, maple syrup and coconut oil and process again until everything is well blended and creamy.
Store in an air-tight container in the refrigerator.

Notes

I used (1) tablespoon of organic vanilla extract but feel free to add more if you want more vanilla flavor. 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. I used maple syrup as the sweetener, but feel free to use your favorite sweetener as a substitution. This recipe will make approximately (1) cup of nut butter.