This 6 ingredient vegan cake batter cashew butter is made extra delicious with macadamia nuts! It’s an easy, healthy spread that tastes like funfetti cake!
Something that I COULD NOT BELIEVE happened to me the other day.
I went to Best Buy to check out a potential new laptop (mine is going…going….almost gone. WAH.)
I was sort of eye ballin’ the Macs. I mean, I’ve been a PC girl my WHOLE LIFE. But, the Macs are just SO PURDY.
Anyway. The worker man (who was probably even younger than me!) came over and asked if I had any questions. I looked at him and said “I’m kind of thinking about a Mac, because I really just want an emoji keyboard.”
YOU KNOW WHAT? He just looked at me with that “who is this insane girl and what on earth is she talking about?” look in his eyes. And then asked “what is an emoji?”
WHOAWHOAWHOA. HOLD DA CELLULAR PHONE.
Someone, and someone in their early 20’s I might add, DID NOT KNOW WHAT AN EMOJI WAS. LIIIKE, are you as sad for him as I am? Think. A life of no fun crying faces or illustrating the bananas and pineapple that you’re eating in your super-pretty vegan smoothie bowl on Instagram.
My heart just kind of broke for his whole life.
That my story, enjoy funfetti cashew butter. THE END.
I KID. This story is related to this super-crazy-addicting smooth spread of tropical macadamia and toasty-roasty cashews nuts that just so happens to taste like gluten free CAKE BATTER. AAAAND sprinkles. Like, in your nut butter. That you will 110% spread on everything that comes within your very perimeter of personal space for probably the next week. Or 6.
You might alternate it with oatmeal cookie granola butter though. Just to keep your taste buds guessing.
I was actually thinking about THIS cashew butter when I asked about the emoji keyboard. I really just wanted to start this post with that party hat celebration emoji. You know the one.
But, alas, no party hat emoji fun-times happenin’ today.
Good thing there’s still good-fun-times for your mouth, in the form of this cashew butter that I’ve been using to make my nightly high protein “cheesecake” ever since I created it. Aaaand, putting it in slow cooker oatmeal. Aaaaand putting it in breakfast quinoa. Aaaaand…you get the picture.
UMMM guys. If there was one recipe that I had to tell you to make out of ALL the recipes ever on FFF, it’s this. Yes, I say that about all the recipes, but the moment that I am having with 6 ingredients that go WHIRRRRR in a food processor and come out in the most sweet, thick sense of the word YUM. WITH SPRINKLES? I’m so.so.SO onboard widdat.
You too right? Obvs.
Pro tip: Don’t let your husband try it. Or you will have to make a batch every.single.week. Alternatively, you could just hide it in that super-secret black hole that is your sock drawer, and then you can sneak it out, hide in the corner of your bed room, and just go spoon –> with it. On repeat.
Not that I do things like that. Or maybe I do.
Pro tip x2: If you like your nut butter SUPER creamy and smooth, this MIGHTMIGHTMIGHT not be for you. Adding the extracts does make the butter thicker, which is how I like it. Really though, even if you DO like it all thin and runny, I’m PREEEEE sure that your inner-nut-butter-addict will break down the walls of nut-butter elitism and make room in your soul for thicker stuff.
At least do it for the sprinkles.
In other news: macadamia nuts. W-I-T-H cashews.
HOLY WHOA NOW. It’s just that magical combination of tongue-tingling toasty-nuttiness that fills that void in your life that you never knew existed. Which is a pretty bold sentence. BUT, it’s FACT.
Nut butter that tastes like Funfetti cake peeps.
Dreams really do come true.
Vegan Cake Batter Macadamia Cashew Butter
- 1 1/2 Cups Roasted cashews 7oz
- 1/2 Cup Roasted salted Macadamia nuts (2.5oz)*
- 3 Tbsp Light agave divided
- 1 1/2 tsp Natural Butter extract
- 1 Tsp Raw vanilla extract
- Sprinkles optional
- Preheat your oven to 350 degrees and line a baking sheet with a silpat or parchment paper.
- In a large bowl, toss together the cashews, macadamia nuts and 2 Tbsp 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 awhile. Mine took 15 minutes.
- Once smooth, Add both of the extracts into the processor and blend another 5-10 minutes. ***
- Scrape the nut butter into a large, air-tight container. Taste and see if you need to stir in the additional 1 Tbsp of agave (I thought it needed it to really taste like birthday cake). Stir in sprinkles if you like.
- Store in a cool place...or DEVOUR at once. You can also store this in the fridge, but it will firm up slightly, so you may need to microwave for a few seconds to get it nice and spread-able.
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!
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 4 POINTS+: 4. OLD POINTS: 3
(per 1 Tablespoon, not including sprinkles)
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
Other recipes you might like:
Cashew butter from around the web:
Homemade Cacoa Nib Almond Cashew Butter – Ambitious Kitchen
Homemade Vanilla Cashew Butter – The Conscious Eater
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