I’ve been obsessed with raw cashew butter for a long time since I learned how to make it in college – it was actually during my “raw food diet” phase…which taught me a lot but was impossible for me to follow. 😆
If any of you are into nut butters though, you probably know that cashew butter is likely the most mellow and adaptable of them all (in my humble opinion). Raw cashew butter makes a great base for so many healthy recipes because it doesn’t have an overpowering flavor profile. Personally, especially in the summer, I eat yogurt and oatmeal bowls ON REPEAT and my favorite thing to drizzle on them is a good quality nut butter for a boost of healthy fats and creamy texture. I also love adding alll the berries, bananas, coarse sea salt, and even homemade granola over the whole thing.😋
Cashew Butter is all very well on its own, but having a sweet tooth myself, I was craving something more along the lines of cake with my daily yogurt bowl , so the kids (having the same taste as me, naturally!) and I got to work creating a Cake Batter version! We wanted something with that unmistakable vanilla fluffy cake flavor, but still subtle enough not to take over the whole vibe of the yogurt bowl – after all, one of the best things about a yogurt bowl is how many textures and flavors harmonize together to create that amazing power dose of health-in-a-bowl, yeah? 😉
Okay so before we start, yes you can use vanilla extract and it’ll still be AMAZING, but I’m a little extra and had just ordered the following for just such an occasion:
Lemme tell you, the outcome was a hit and now I crave it always. Okay! On to the recipe:
Birthday Cake Batter Raw Cashew Butter (Vegan, GF)
Ingredients:
- 16 oz unroasted unsalted raw cashews
- 1/4 teaspoon cake batter flavor
- a drizzle of maple syrup
- a pinch of coarse sea salt
- olive oil or avocado oil (*Edit: I find avocado to be the most mild and prefer this now!)
Method:
- In a food processor, add your cashews and process until they turn into a creamy paste, scraping down the sides occasionally. This part can take a few minutes, so don’t lose heart! You’re doing it right.
- Add in your cake batter flavoring. Honestly I was tempted to add more, but I was glad I’d stopped at 1/4 tsp in the end because it was a perfect balance of subtle but still there, without being cloying.
- Drizzle in a bit of maple syrup to taste (less is more here! You don’t want a sweet nut butter, just to bring out the flavor a bit, you know?)
- Add a good pinch of coarse sea salt (again, bringing out the flavor!)
- Your cashew butter will be stiff and a bit paste-y at this point so drizzle in some olive oil/avocado oil according to your desired consistency. I personally like it a bit loose, but definitely drizzle in your oil incrementally and be careful not to go overboard.
- Store in a glass mason jar and refrigerate. I usually warm some in the microwave for about 10 seconds before using it so it’s drippy enough to drizzle on my oatmeal or yogurt.
- Enjoy! It’s good as a topping or as a dip for fruit and berries, or even straight from the jar, yummm!❤️
Let me know if you try it! Until next time…
Love,
