MAKEOVER: Cake Batter Cashew Butter (by SHELBSYD)

2 cup raw cashews
1/4 sea salt (if using salted nuts, omit the salt)
1 tsp. vanilla extract
1/4 tsp. almond extract
2 tsp. turbinado sugar or brown sugar
2 tsp. sprinkles

Preheat your oven to 250*.

Roast cashews on a pan for about 30 minutes, turning 1/2 way through until lightly golden brown.

Let cool 5-10 minutes and place into your food processor.

Process until butter smooth. You will need to scrape down the bowl a few times until it is creamy smooth

Once smooth, add in salt, vanilla extract, almond extract and sugar

Process again until smooth, scraping the bowl as necessary.

Place in a cashew butter in a bowl, until room temperature. Than stir in sprinkles. Place a sealed cover over bowl.

I personally store my nut butter in the cupboard for 1-2 weeks. If I don’t use it up by then (ha ha), I’ll move it to the fridge.

Serving Size: 16 1 tbsp. servings