Double Vanilla Cashew Butter with Sea Salt

Double Vanilla Cashew Butter with Sea Salt

Prep Time: 10 - 15 minutes

Cook Time: 20 - 25 minutes

Servings: 12 oz

Ingredients:

• 4 cups raw cashews
• 1 tbsp vanilla extract
• 1 tsp vanilla bean powder
• 1 tsp sea salt (or pink himalayan)

Directions:

1. Preheat the oven to 300 F. Line a baking tray with parchment paper.
2. Spread the cashews evenly on the tray and bake for 20-25 minutes, until cashews reach a light golden color and smell fragrant. Toss occasionally while they bake to prevent burning.
3. Cool the cashews slightly for 10 minutes, then place them in a food processor or high speed blender with the sea salt.
4. Blend on low, then increase speed slowly. Continue blending until a smooth nut butter consistency forms, scraping down the sides a couple times.
5. Once you reach desired consistency, add the vanilla extract and powder and blend once more.
6. Pour into a glass jar and cool completely before sealing. Store at room temperature for up to one month or in the fridge for up to 3 months.