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Vanilla Bean Homemade Cashew Butter


  • 3 cups raw cashews 

  • 1 vanilla bean


  • Add the cashews onto a baking sheet. Toast for 3 - 5 minutes until the cashews are golden brown. 

  • Transfer the cashews to a food processor and process on high until smooth and creamy. Depending on your food processor, this could take anywhere from 10 - 20 minutes. 

  • Once smooth, slice the vanilla bean in half lengthwise. Scrape out the seeds and add them to the food processor. Process again until incorporated. 

  • Transfer your homemade cashew butter into a sealed container. Store in a cool dry place for 2 - 3 weeks.

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