If you are looking to jazz up your nut butter game, then, this vegan, grain free, and oil free Cinnamon Roll Cashew Almond Butter is for you!
Creamy, rich, and decadent, this Cinnamon Roll Cashew Almond Butter tastes and smells just like cinnamon rolls fresh from the oven! Also, even though this nut butter is delicious immediately after it is made, the Cinnamon Roll Cashew Almond Butter is even tastier on the second day after the flavors have combined!
Spread the Cinnamon Roll Cashew Almond Butter on toast, rice cakes, sweet potatoes, apples, and more! Additionally, if you are feeling super adventurous, use the Cinnamon Roll Cashew Almond Butter in my Roasted Almond Bites recipe for an extra yummy dessert.
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1.5 cups roasted or sprouted and dehydrated cashews
- 1.5 cups roasted or sprouted and dehydrated almonds
- 1 Tbsp ground cinnamon
- 2 tsp maca powder
- 2 tsp vanilla extract
- 6-8 Tbsp coconut sugar, depending on desired sweetness
- First, roast and cool or sprout and dehydrate the cashews and almonds.*
- Next, in a food processor, blend the cashew and almonds until a creamy nut butter forms. This will take anywhere between 10-20 minutes depending on how you prepared your nuts. Stop to scrape down the sides as needed and be careful to make sure the food processor does not get too hot. You want the nut butter to be as smooth as possible before adding the other ingredients, so if you are not sure if the nut butter is down, let is process a few more minutes. The nut butter should be runny and stir-able not a thick paste.
- Next, add in the remaining ingredients while the food processor is running but start with only 4 Tbsp of coconut sugar in order to adjust the sweetness as needed.
- When the Cinnamon Roll Cashew Almond Butter is finished, pour it into a glass jar, serve immediately, or store.
- This nut butter will keep at room temperature for one month or in the refrigerator for 3 months (if it lasts that long)! If the nut butter separates, simply stir before using.
The serving size and nutritional information are general estimates based upon the ingredient amounts.