Vegan raspberry cashew butter is rich, creamy, and full of tart raspberry flavor! Made with just 2 healthy ingredients.
Is there anybody in the world that doesn’t like nut butter? I’m serious. Almond butter to me is so rich and decadent and lovely, and it makes everything better. Oats, smoothies, spoons, the list goes on.
Whether you’re team peanut butter or almond butter, we can all agree that cashew butter doesn’t get enough attention. I mean, when’s the last time you ate a cashew butter cup or ate cashew butter off a spoon? For whatever reason it just isn’t as common, so today we’re changing that and making homemade vegan raspberry cashew butter.
I’m currently dyyyying for summer, and raspberries are synonymous with my favorite season of the year. Combining my favorite berry with rich and creamy cashew butter turned out to be a really, really good decision.
Ingredients for vegan raspberry cashew butter
- Raw cashews: cashews are the base of this cashew butter, obviously. Make sure you get straight up cashews, not ones that have already been roasted or have oil added to them.
- Freeze dried raspberries: freeze dried raspberries give amazing bright, tart, super strong raspberry flavor, without affecting the texture of the nut butter (like adding fresh berries would).
Tips for making vegan raspberry cashew butter
- Blend until totally smooth and creamy. This process can take anywhere from 20-40 minutes, depending on your food processor/blender. Stop to scrape down the sides a few times to make sure everything is incorporated, and keep blending until it’s as thick or as runny as you like.
- Use it however you like! This vegan raspberry cashew butter is great on a piece of banana bread or toast, drizzled over a bowl of oatmeal, added to a smoothie, or straight off a spoon.
This vegan raspberry cashew butter seems really simple, but it surprised me in the best way. The tart berry flavor combined with the lush, rich texture of the cashew butter is seriously amazing.
Xo,
Sara
Vegan Raspberry Cashew Butter
Ingredients
- 2 cup raw cashews
- 1 cup freeze dried raspberries
Instructions
- Put the cashews in the food processor and blend, stopping to scrape down the sides with a spatula as necessary.
- Continue blending until the texture is totally smooth and creamy, which will take about 20 minutes.
- Add the freeze dried raspberries to the food processor, and bend until totally smooth and creamy.
- Store in the refrigerator – this amount will make about 1 cup total!
