February 25, 2019

Creamy Vanilla Maple Cashew Butter (Paleo, Vegan)

So, so excited to share this recipe with you today! Creamy cashew butter is one of my favorite things. Honestly, nut butter in general is my favorite. Peanut butter, almond, pecan, they are all so good, but I am particularly partial to cashew butter. It’s just so creamy and smooth, and is perfect with a crisp pink lady apple.

I usually buy my cashew butter, but in true food blogger fashion, I had to give making it from scratch a try. I’ll be honest, the idea of making my own nut butter kind of intimidated me, but I decided to go for it anyway. I mean if I didn’t, I’d just be thinking about making it for the next year so I might as well go ahead and get the testing out of the way.

I’m happy to report that making your own cashew butter is actually incredibly easy. It may take a little patience, but it’s really very simple and I can’t wait for you to give it a try! This Creamy Vanilla Maple Cashew Butter is just slightly sweet, creamy, and has the best maple vanilla flavor. If you want to eat it right off the spoon I wouldn’t blame you.

Creamy Vanilla Maple Cashew Butter

The first step is to toss your cashews in maple syrup and vanilla extract and roast them in the oven for a few minutes. The roasting helps to really bring out the delicious flavor of the cashews which give you an even more flavor-filled nut butter. The cashews should look golden brown and delicious after they’ve roasted. Aren’t they pretty? Once they’ve cooled slightly you can transfer the cashews to a food process and really let the fun start!

Creamy Vanilla Maple Cashew ButterCreamy Vanilla Maple Cashew Butter

Next, it’s time to let the food processor get to work. You’ll want to process the cashews for around ten minutes, scraping down the food processor as necessary.. Now is the time to exercise your patience. When you first start processing the cashews, you’re going to think that getting that creamy nut butter you’re longing for is never actually going to happen. At first the nuts will look more like a crumbly powder than an actual butter. But, I’m telling you, just when you’ve had enough and you’re ready to throw in the towel, you’ll start to see a creamy luscious nut butter begin to form.

Creamy Vanilla Maple Cashew ButterCreamy Vanilla Maple Cashew Butter

Finally, when things start to get a little creamy, you’ll add a little coconut oil, let the food processor continue to run a few more minutes, and you’ll have the creamiest Vanilla Maple Cashew Butter that is absolutely perfect and ready for all those apple slices!

Creamy Vanilla Maple Cashew ButterCreamy Vanilla Maple Cashew Butter

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Almond Butter & Jelly Smoothie

Creamy Vanilla Cashew Butter

Creamy Vanilla Maple Cashew ButterCreamy Vanilla Maple Cashew Butter



  1. Preheat oven to 350 degrees and line a large baking sheet with parchment paper. 

  2. Combine the cashews, maple syrup, and vanilla extract in a large mixing bowl and stir until the cashews are coated with the syrup.

  3. Spread the cashews in an even layer on the lined baking sheet and roast for 10 minutes or until they’ve begun to turn golden brown.

  4. Place the slightly cooled cashews in the bowl of a food processor along with the sea salt. Process the nuts for about 10 minutes, scraping down the sides as necessary. 

  5. Once the cashews have turned into a slightly creamy consistency add in the coconut oil and process the cashew butter until it’s smooth and creamy. 

  6. Tranfer the cashew butter into a jar and store in the fridge. 

Creamy Vanilla Maple Cashew ButterCreamy Vanilla Maple Cashew Butter

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  1. This recipe is so easy and tastes AMAZING! Thank you Ashlea! P.S. glad to make recipes from a fellow Tar Heel 😉

  2. I made this tonight so that I could use it to make your snickerdoodle energy balls tomorrow. This is so good! Just the cashews themselves out of the oven were delicious, it was hard to resist eating them. I’ll definitely be making this often, thank you!

  3. This was so delicious. I used about half of the maple syrup and subbed the coconut oil for goat ghee (I have a coconut sensitivity) and it was absolutely divine. I’m hooked. 🙂 Thanks for sharing!

    • Such great substitutions, Andrea! I’m so glad you made it work for you. Thanks for taking the time to leave a review!

    • Hi, Hape! You can easily omit the vanilla extract to make this Whole30 compliant! Thanks for commenting!

  4. I tried this today but mine wasn’t creamy….more granulated. What could of been my mistake?

    • It most likely needed to be processed longer. Depending on the power of your food processor, it may take a little longer for the butter to get creamy. I would try running the food processor until it’s creamy. That should do the trick!

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