2 cups Raw Unsalted Cashews, roughly chopped (260g)
3 tablespoons Coconut Sugar
1 tablespoon Ghee, melted
1 teaspoon Pure Vanilla Extract
1 1/2 teaspoons Cinnamon
pinch of Salt
Place the cashews and coconut sugar in good quality food processor and process until the cashews release their oil and become smooth, scraping down the sides as needed. Depending on the strength of your food processor, this could take 10-15 minutes, and you’ll have to scrape the sides very frequently. Make sure to let your food processor rest every few minutes if this is the case.
Add in the melted Ghee, vanilla, cinnamon and a pinch of salt and blend until combined.
Transfer to a container, store at room temperature, and DEVOUR!
You will probably think it’s going no where in the first 5-10 minutes. Just be patient – cashew butter takes time!