Cinnamon Espresso Cashew Butter

Cinnamon Espresso Cashew Butter


2 cups roasted (unsalted) cashews
1 tsp vegetable or coconut oil
Pinch salt
1/2 tsp cinnamon
1 Tbs instant-espresso powder


Place first three ingredients into a high-powered blender/food processor.

Process on high until the nuts have broken down and started to come together as they release their oils. This should take about 5-8 minutes depending on your blender.

Blend the mixture until it is a smooth and shiny butter.

Add the cinnamon and espresso powder and blend for another minute or two until everything comes together.

Taste for salt and adjust if needed.

If you like it sweeter, feel free to add 1 tablespoon honey.

Credits: K from The Gouda Life

Photo Credits: K from The Gouda Life

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