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Persian-Style Cashew Butter + 5 Flavor Variations


  • 2 cups raw cashews (9 ounces) 

  • ¼ teaspoon kosher salt  

  • 1 tablespoon maple syrup or honey  

  • 2 teaspoons vanilla bean paste or 1 teaspoon pure vanilla extract  

  • Pinch cardamom 


  • Heat oven to 350°F.  

  • Arrange cashews in a single layer on a baking sheet. Roast cashews until golden brown, about 8 minutes. Let cashews cool to room temperature.  

  • Transfer roasted cashews to a food processor and process until smooth, scraping down sides and breaking up the mixture as needed, 8–10 minutes. 

  • Add maple syrup, vanilla bean paste and salt; continue to process until completely smooth.  

  • Transfer cashew butter to an airtight glass container and store in the refrigerator for up to 2 months.

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