Add cashews and coconut oil to your food processor and process for 5-10 minutes, scraping down the sides as necessary. At this point the cashews should start to clump together. Continue to process until you reach the desired consistency. Add salt, vanilla bean seeds, and vanilla and process again for another minute. If it seems to be clumping together, add a teaspoon or two more of coconut oil.
Transfer to tupperware or mason jar and store at room temperature or in fridge. If you store at room temp, simply give the cashew butter a stir before you use it. Stays longer in fridge.
*If you'd like you can use raw cashews instead of roasted cashews. The flavor won't be as intense, but it will still be delicious. If you do want to roast them, you can place them on a baking sheet and roast at 350 degrees for 7-9 minutes.
Homemade Cashew Butter with Vanilla Bean & Sea Salt
Amount Per Serving (2 tablespoons)
Calories 191Calories from Fat 143
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.