Vanilla Cashew Nut Butter

When it comes to nut butters I am a huge fan. I love nothing more than a few squares of dark chocolate or strawberries with a big spoonful of nut butter on top. Initially I made a lot of almond butters which work so well for savoury options but when it comes to the sweeter stuff cashew is a brilliant base.

The key thing with this is to allow time for it to thoroughly blend in your food processor and go really creamy. It takes up to ten minutes but it's so worth it. I store this in a mason jar at room temperature and have it to hand to when I'm craving something sweet. Cashews also have lots of magnesium and zinc in them.

Vanilla Cashew Nut Butter

Main Ingredients

  • 400g cashew nuts
  • 4 sliced medjool dates - remember to take out the stones.
  • 1 heaped teaspoon of vanilla powder
  • 1 tablespoon  coconut oil


  1. Spread the cashews out on a baking tray and put them in the oven at 150* for approximately 8 minutes. Make sure they don't burn.
  2. Once they are golden brown take them out and place them into a food processor.
  3. Blend them for up to 10 minutes until a creamy paste is formed.
  4. This will take a while and you need a high-powered blender for this.
  5. While the food processor is on slowly add the dates through the funnel and the vanilla powder.
  6. If it forms a ball add a teaspoon of coconut oil to loosen it.
Making vanilla cashew nut butter

I really hope you enjoy this!

Let me know if you make it? 

Lots of love, 

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Images - Brid O'Donovan. 

Vegan vanilla cashew nut butter