This Vegan Cake Batter Cashew Butter With Macadamia Nuts is an easy, healthy spread that tastes like funfetti cake!
Something happened the other day that honestly shook me to my core. I went to the store to check out a potential new laptop because mine is currently in that fun phase where it works, but only when it feels like it. I was casually eyeing the Macs—because even though I’ve been a PC girl my entire life, they’re just so pretty—when a very fresh-faced employee came over to help me.
I told him I was considering a Mac because, above all else, I just really wanted an emoji keyboard. Logical, right? But instead of nodding, he just stared at me like I had spoken an entirely different language. Then, with complete sincerity, he asked, “What is an emoji?” I need you to sit with that for a second. A fully grown human—who looked young enough to have basically been raised on the internet—did not know what an emoji was. My heart broke for him. No crying-laughing faces, no perfectly placed side-eyes, no way to illustrate his morning smoothie bowl with tiny fruit icons. Just a cold, emoji-less existence.
Anyway, I was actually thinking about this cashew butter when I asked about the keyboard, because if any recipe deserved to be introduced with the party hat celebration emoji, it’s this one. A creamy, rich, and slightly toasty blend of macadamia nuts and cashews that, through some kind of snack-time sorcery, tastes exactly like cake batter. And then—because I am not a monster—there are sprinkles. You will spread it on toast. You will stir it into oatmeal. You will eat it straight from the jar with a spoon while hiding from your family because sharing is hard. It’s adorable, it’s sweet, and it’s so much fun. Kind of like the first time you discovered emojis (assuming, of course, that you actually know what they are).
Is Vegan Cake Batter Cashew Butter With Macadamia Nuts Healthy?
If your idea of healthy involves wholesome, nutrient-dense ingredients that just so happen to taste like cake batter, then yes, we are pretty much thriving. Cashews and macadamia have plenty of good-for-you qualities: They contain heart-healthy fats, plant-based protein, magnesium, and other nutrients. Yes, they are both calorie-dense and should still be eaten in moderation (along with the agave and sprinkles), but if you’re comparing them to an equally calorie-dense slice of actual cake, the nutritional quality here will win out.
Butter Extract: Check The Label!
To keep this recipe fully vegan, it’s important to check the label of your butter extract. There are many plant-based butter extracts available on store shelves, but it’s not a given—some of them are actually made with real butter.
Even if it doesn’t say “Made with real butter!” anywhere on the box or front of the packaging, it’s still a good idea to flip it over and look at the ingredient list. You don’t want any surprises!
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge. It’ll stay good for about 2 weeks. The texture might firm up a little when chilled, so if you want it drippy again, just let it sit at room temp for a few minutes before using.
Serving Suggestions
If you don’t want to eat it straight out of the jar, you can use your cake batter cashew butter as a spread! It would be delicious on top of some Healthy Vegan Pancakes, mixed into some Blended Overnight Oats, or dolloped onto a warming Quinoa Porridge. Have fun with it!
Ingredients
- 1 1/2 cups roasted cashews
- 1/2 cup roasted salted macadamia nuts
- 3 tablespoons light agave divided
- 1 1/2 teaspoons natural butter extract
- 1 teaspoon raw vanilla extract
- Sprinkles optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper.
- In a large bowl, toss together the cashews, macadamia nuts, and 2 tablespoons of the agave until well coated. Spread out evenly onto the prepared baking sheet and bake until golden brown, about 13-15 minutes. Let cool for 5 minutes.
- Place the nuts into a large food processor and blend until super smooth and creamy, scraping down the sides every few minutes. Depending on the strength of your food processor, this could take up to 15 minutes.
- Once smooth, add both of the extracts into the processor and blend for another 5-10 minutes.
- Scrape the nut butter into a large, airtight container. Taste and see if you want to stir in the additional 1 tablespoon of agave. Stir in sprinkles if you like.
Tips & Notes:
Additionally: If you want this butter to be STRONG on the macadamia flavor, you can use 1 1/4 cups cashews and 3/4 cups macadamia nuts. I tried this, and liked it. But I liked a little more cashews better.
*I bought toasted nuts, and toasted them AGAIN, because it really adds a huge depth of flavor. Don’t skip this.
***When you add the extracts the butter does get quite thick. So, if you’re one of those people that likes nut butter liquid-y and drippy, this may not be the nut butter for you! Alternatively, if you want it more spreadable, just microwave it for a few seconds!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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