Vegan Cake Batter Cashew Butter With Macadamia Nuts
User Reviews
5
Vegan Cake Batter Cashew Butter With Macadamia Nuts
Description
The process begins by tossing whole roasted cashews and salted macadamia nuts with a portion of agave syrup and baking them again at 350°F until golden, enhancing their flavor and sweetness. After cooling, the nuts are blended in a food processor until very smooth and creamy, which can take up to 15 minutes depending on the machine. Natural butter and vanilla extracts are incorporated to boost the cake batter taste and aroma.
The resulting nut butter is thick and spreadable but not runny; heating it briefly can make it easier to spread if desired. Sprinkles can be stirred in to add texture and visual appeal, mimicking a classic cake batter treat. The use of salted macadamia nuts adds a subtle saltiness that balances the sweet elements, while roasting intensifies the nutty flavor. Adjusting the nut ratio alters the strength of the macadamia flavor.
This nut butter can be stored in an airtight container and enjoyed as a topping for bread, crackers, or incorporated into desserts. Opting for toasted nuts and re-roasting them is recommended to deepen flavor complexity. Homemade versions allow control over sweetness and flavoring, tailored to personal preferences.
Ingredients
- 1 1/2 cups cashew roasted
- 1/2 cup macadamia nuts roasted and salted
- 3 tablespoons agave syrup divided, light
- 1 1/2 teaspoons butter extract natural
- 1 teaspoon vanilla extract raw
- 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.
Notes
- If using unsalted macadamia nuts, add a pinch of salt to balance the flavor.
- To intensify macadamia flavor, increase macadamia nuts to ¾ cup and reduce cashews to 1¼ cups.
- Double roasting the nuts before processing adds significant depth to the nut butter's taste.
- The nut butter becomes thick after adding extracts; warm briefly to soften for spreading if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 15mg | 1% |
| Potassium | 268mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Calcium | 16mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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