Vanilla Espresso Cashew Butter

This Vanilla Espresso Cashew Butter combines unique flavors to form a bold and sweet nut butter that’s perfect on top of your morning toast. 

Vanilla Espresso Cashew Butter

I used to be obsessed with peanut butter.

Ok. I still am. I eat it everyday. But that’s all I used to like. I had never explored beyond peanut butter, and looking back, I’m saddened that it took me so long to realize that scrumptiousness that is nut butter. There are so many forms of nut butter, you wouldn’t believe…

  • Peanut butter
  • Cashew butter
  • Almond butter
  • Walnut butter
  • Brazil nut butter

Not to mention seed butters: tahini (sesame seed butter, used to make hummus!), sunbutter (sunflower seeds), pumpkin seed butter. Then there’s coconut butter. Which, I’m not sure what category that falls into, but believe it or not, I’m not a huge fan of coconut. *gasp* Yeah. Sorry.

But okay… I think it’s pretty obvious that you can make pretty much every nut into a nut butter. OH THE WONDERS!

Vanilla Espresso Cashew Butter

When my friends at Wild Friends sent me some of their nut butters to try, I was in heaven. So much so, that all of it is almost gone. And I’m too embarrassed to tell you when they sent it to me.

So, a girl’s gotta do what a girl’s gotta do. I made my own. And I’m proud to say that I am a survivor of a nut butter shortage.

Just kidding, there’s like seven jars in my pantry lolz. But it’s fun to make your own. And cheaper.

Vanilla Espresso Cashew ButterVanilla Espresso Cashew Butter

And this particular combination here is, if you can imagine, sort of like a Cashew Milk Latte on top of your toast. The combination of espresso and vanilla has got to be something they serve in heaven. And if my obsession with adding coffee/espresso to my food creations is wrong, I don’t want to be right.

Vanilla Espresso Cashew Butter

Vanilla Espresso Cashew Butter

5.0 from 3 reviews
Vanilla Espresso Cashew Butter
 
Ingredients
  • 2 cups of salted, roasted cashews
  • 1 tsp ground espresso
  • 2 tsp vanilla extract
  • ½ tsp salt
Instructions
  1. Add the cashews into a food processor and process until a paste forms.
  2. Add in the espresso, vanilla and salt.
  3. Process for about ten minutes, or until your desired nut butter texture is formed.
Vanilla Espresso Cashew ButterJoin the conversation:
What is one nut that you haven’t tried in nut butter form?
What is your favorite food to eat with nut butter? (I’m in a toss-up between apples and straight up TOAST!)

If you liked this recipe, hover over this image and click ‘pin it’ to save to Pinterest for later!

Vanilla Espresso Cashew Butter

 

Other recipes using ground coffee/espresso:

Chocolate Chip Coffee Muffins

Chocolate Chip Coffee Muffins

Mocha Frappuccino Protein Smoothie Bowl

Mocha Frappuccino Smoothie Bowl

The Ultimate Guide to Breakfast On-The-Go

Comments

  1. says

    Okay this is pretty much perfect timing- I always use cashew butter as my nut butter in recipes and working on an espresso-esque recipe so I’m totally making this to kill two (vegan birds) with one stone.

    PS- WTF are with the prices of those stupid jars in stores.

  2. Beth L. says

    YUM! Do you think subbing instant coffee would work instead of instant espresso? I already have instant coffee 😀 #cheap. Would love to make this!

  3. Rachel Brooke says

    I’m so so happy to have found this blog! I just hit follow on Instagram too. 😁 May I ask what type of food processor you have? I’ve been using a vitamix to make nut butters and it’s been a huge headache and still doesn’t reach the consistency I’m after. I would love your recommendation!

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