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Cinnamon Raisin Cashew Butter

Prep time 10 min
Cook time
Total time 10 min

Prep time 10 min
Cook time
Total time 10 min


There was a two-year span when we belonged to the ‘Peanut Butter of The Month Club’ and every month a box would appear at our door with a couple jars of peanut butter. Typically one of the jars would be a sweet flavor and the other of the classic, sea salt and peanuts, variety. It worked out perfectly since I’m drawn to sweets and B likes his PB plain and salted. While white chocolate, espresso chip and cinnamon swirl excited me, all the added cane sugar was a turn off. So I started blending my own nut butters! It only takes 10 minutes to blend a batch of fresh homemade nut butter and the flavor possibilities are endless…

Quick Tip: There are 5 distinct stages to the blending process, so be sure to keep blending through all 5. Stage 1: Loud like Thunder. Stage 2: Crumbles. Stage 3: Big Ole Ball (you may need to break it up with a spoon). Stage 4: Dry Butter (keep blending, those oils are about to be released). Stage 5: Soft, Creamy Velvet (you made it! Now give that food processor the night off!)

Serves 20

3 cups roasted cashews, unsalted

¼ teaspoon sea salt

1 tablespoon coconut oil

¼ cup black raisins

1 teaspoon ground cinnamon

1 teaspoon vanilla extract


Blend the cashews, salt and coconut oil in a food processor until creamy. This may take awhile, so continue to blend, blend, blend until creamy.


Add the raisins, cinnamon and vanilla extract. Pulse in until fully incorporated into the cashew butter. Enjoy!


Calories: 103
Fat: 8g
Carbohydrates: 6g
Sodium: 28mg
Fiber: 1g
Protein: 3g
Sugar: 2g

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