What you may ask is the problem with peanut butter? Well, I’ll tell you. My daughter loves it. But the not the kind I want her to like – she likes the fully sweetened and salted variety.  More precisely, the one with the teddy bears on the label. We’ve tried “natural” peanut butter – nope. I’ve tried almond butter. -my fave – but again no takers.

I suppose there are worse things than normal processed peanut butter. It could be Twinkies or something. Still, it bothers me.

I found this recipe at the edible perspective blog and just had to try it – cake batter cashew butter.  Since my daughter is obsessive about anything sprinkled, I was crossing my fingers this just might work. As I was missing almond extract, I doubled up the vanilla.  I am convinced that the almond extract would be just the thing to push this concoction from vanilla to cake batter.  But straight-up vanilla is darn good.

This is my first nut butter making experience.  And I am absolutely inspired to do this again!  Not only was this super easy, as a mom, I am stoked about the minimal amount of salt and sugar in the recipe.  I am dreaming of new combinations as I type!  Maybe something with sunflower seeds, pumpkin seeds, or coco – almond perhaps?  Stay tuned — I am sure I will have more to share.

Oh, and she liked it. It passed the test with flying colours…. rainbowed to be exact.

Here is the cashew butter as I made it.

  • 2 cups cashews
  • 1 Tbsp grape seed oil (any other tasteless oil would work)
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 1 Tbsp sugar
  • 2 Tbsp sprinkles

Start with the cashews.  All I could find was unsalted and roasted cashews.  I would have liked to have used raw and roasted them fresh before grinding, but I just couldn’t find them.  I believe I would not have needed the oil if I had raw cashews.   So add sparingly – tsp at a time.

Add the cashews to the food processor and process – using pulse – until they start to get creamy.  Adding oil, as needed, to get them to a creamy texture.  About 5 or 6 minutes.  Add the remaining ingredients, except the sprinkles, and blend for several more minutes.  You will need to scrape the bowl down several times as it goes.  Blend until very smooth and creamy, adding the sprinkles at the end and blending for a short time to incorporate fully.

Be careful with the salt, I didn’t add mine earlier enough, or at least I didn’t blend long enough after adding and we ended up with a salty top half.  This was easily fixed with a little hand mixing once in the jar – but just warning you to save yourself the trouble.

Solving the peanut butter problem: vanilla sprinkled cashew butter vanilla recipe nut butter food cashews