Cake Batter Cashew Butter


  • 2 cups cashews, roasted and unsalted
  • 1.5 tablespoons honey
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon rainbow sprinkles
  • 2 tablespoons coconut oil*


  1. Place roasted cashews into a small food processor. Then, process for 5-7 minutes, or until your cashews have turned into a peanut buttery consistency. It might take longer depending on your cashews.
  2. Next, add in honey, salt, and vanilla and process for about a minute.
  3. At this point, your nut butter may seize up due to the hot/cold crossings. If this happens- add coconut oil, 1 tablespoon at a time. Process until you get your desired drippy consistency. The total amount of processing will range, but can be as high as 12 minutes.
  4. Finally, add in rainbow sprinkles and pulse a few times, just to mix them in.


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