Birthday Cake Cashew Butter
Prep time
Cook time
Total time
A creamy, sweet cashew nut butter that tastes like cake batter.
Serves: 1 Cup
  • 2 cup raw cashews
  • ¼ tsp. sea salt (if using salted nuts, omit the salt)
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • 2 tsp. turbinado sugar or brown sugar
  • 2 tsp. sprinkles
  1. Add Cashews to food processor
  2. Process until butter smooth. You will need to scrape down the bowl a few times until it is creamy smooth
  3. Once smooth, add in salt, vanilla extract, almond extract and sugar
  4. Process again until smooth, scraping the bowl as needed
  5. Place in a cashew butter in a bowl, until room temperature. Than stir in sprinkles. Place a sealed cover over bowl
  6. I store my nut butter in the cupboard for 1-2 weeks. If I don’t use it up by then (ha ha), I’ll move it to the fridge.
Calories per tablespoon: 89.3, Fat: 7.1, Cholesterol: 0, Sodium: 2.5, Potassium: .04, Carbs: 4.9, Sugar: 1.9, Protein: 2.5
Nutrition Information
Serving size: 1 Tbsp.
Recipe by PB + P Design at