THIS RASPBERRY NUT BUTTER IS

• vegan
• dairy-free
• gluten-free
• healthy
• creamy
• smooth
• sweet
• fruity
• simple
• quick and easy to make
• made from 5 ingredients
• best enjoyed with dates, on porridge or banana bread

WAYS TO EAT/USE NUT BUTTER

• with Medjool dates
• on top of smoothie, porridge, pancakes, waffles, granola bowl
• mix in a smoothie, porridge, ice cream, milkshake
• bake into cookies, muffins, loaf, brownies
• spread over a slice of toast, banana bread
• spoon from a jar

WHAT YOU NEED TO MAKE HOMEMADE RASPBERRY NUT BUTTER

You need the following ingredients to make this Raspberry Almond Cashew Butter (the exact measurements are in the recipe card below):

• Almonds – Great source of healthy fats, fiber, calcium, magnesium, or vitamin E. Use raw almonds with the skin. Always use the best quality in both almonds and cashew.
• Cashews – Rich in fiber, healthy fats, protein, zinc, copper, magnesium, or iron. You can use any other nuts combo, or just one type of nuts if you like (although this combination is so delicious!) – just keep the same amount.
• Freeze-dried (lyophilized) raspberries – These are blend into a fine powder and then mix into the almond cashew butter. Raspberries add a nice fruity flavor to the butter.
• Sea salt – balances the sweetness.
• Coconut sugar – Coconut sugar is used as the sweetener in the recipe. You can skip this ingredient; however, the raspberries can make the butter slightly sour, and a teaspoon of coconut sugar adds just the right amount of sweetness. You don’t have to worry that there will be a sugar crunch because it melts perfectly into the butter (as it warms during the blending). You can also use brown or white sugar instead. I wouldn’t recommend substituting for any liquid sweetener (such as maple syrup), as it would thicken the butter.

Equipment you need:

• Baking tray
• High-speed blender or food processor – To make your homemade nut butter smooth and creamy, you will need good quality high-speed blender or food processor. Use blender tamper accelerator to push down the nuts as mixing to make it easier to blend.
• Small bowl
• Mason jar – for storage.

HOW TO MAKE HOMEMADE RASPBERRY ALMOND CASHEW BUTTER IN BLENDER

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this nut butter is super easy and comes with 3 following steps:

1. Step: Roast almonds and cashews

Preheat the oven to 350°F (180°C). Add raw almonds and cashews to a baking tray and bake for 7-9 minutes. Mix them through a few times. Be careful not to burn them.

After roasting, let the almonds and cashews cool down slightly.

2. Step: Make raspberry powder

Place the freeze-dried raspberries in a high-speed blender and pulse until it becomes a fine powder. Transfer to a bowl. Set aside.

3. Step: Make the nut butter

To the high-speed blender, add roasted almonds and cashews with a pinch of sea salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending to make it easier. The blending might take from 4-10 minutes, depending on your blender/food processor. Add raspberry powder and coconut sugar and blend until combined. Add more sugar if you like it sweeter.

Transfer the butter to a jar and let cool completely without any cover.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE NUT BUTTER?

Store the nut butter in a glass jar with a cover at room temperature or in the fridge (it may thicken a bit in the fridge).

HOW LONG DOES HOMEMADE RASPBERRY ALMOND CASHEW BUTTER LAST?

The nut butter will last up to 2 weeks at room temperature and up to a month in the refrigerator.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Homemade Nutella – Chocolate Hazelnut Spread
• Creamy Chocolate Protein Smoothie Bowl
• Peanut Butter Protein Bars
• Coffee Bliss Balls
• Maple Pecan Granola
• Chocolate Chip Banana Bread
• Baked Cheesecake with Raspberry Sauce

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

Print

RASPBERRY ALMOND CASHEW BUTTER

This Raspberry Almond Cashew Butter is a creamy and smooth blend of roasted almonds and cashews mixed with freeze-dried raspberries. It's vegan, gluten-free, healthy, and so satisfying. This recipe is quick and easy to make with 5 ingredients in less than 20 minutes.

Course Basics, Nut Butter, Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 7 minutes

Total Time 17 minutes

Servings 1 jar (about 11oz/330g)

Calories 83kcal

Author Plantiful Bakery

Ingredients

• 150 g (5,3oz) raw almonds
• 150 g (5,3oz) raw cashews
• 20 g (0,7oz) freeze-dried raspberries
• pinch sea salt
• 1 tbsp (12g) coconut sugar (optional)

Instructions

• Preheat the oven to 350°F (180°C). Add raw almonds and cashews to a baking tray and bake for 7-9 minutes. Mix them through a few times. Be careful not to burn them. After roasting, let the almonds and cashews cool down slightly.
• Place the freeze-dried raspberries in a high-speed blender and pulse until it becomes a fine powder. Transfer to a bowl. Set aside.
• To the high-speed blender, add roasted almonds and cashews with a pinch of sea salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you're using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending to make it easier. The blending might take from 4-10 minutes, depending on your blender/food processor. Add raspberry powder and coconut sugar and blend until combined.
• Transfer the butter to a jar and let cool completely without any cover.

Notes

Storage

Store the nut butter in a glass jar with a lid at room temperature for up to 2 weeks, or in the fridge for up to a month.

Nutrition

Calories: 83kcal

Nutrition Facts

Serving: 1 tbsp (15g) / Calories: 83kcal / Total Fat: 6,4g / Saturated Fat: 0,8g / Cholesterol: 0mg / Total Carbohydrate: 4,9g / Fiber: 1,3g / Sugar: 1,8g / Protein: 2,8g / Sodium: 9mg / Iron: 0,8mg / Potassium: 99mg

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