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Whip up this creamy cashew butter that tastes just like a sweet, gooey cinnamon roll for a quick and east sweet tooth fix.


Vegan, gluten-free, & paleo-friendly, this recipe is a healthy and cheaper alternative to the store-bought cashew butter. Spread it on toast, melt it in oatmeal, or use it as a dip for fruits, the possibilities are deliciously endless!

cinn.roll .cashewbutter.featured.wiw
cinn.roll .cashewbutter.featured.wiw


Whip up this creamy cashew butter that tastes just like a sweet, gooey cinnamon roll for a quick and east sweet treat.
COURSE - breakfast, snack
Cuisine American
KEYWORDS - Cashew Butter, Vegan


  • 3 cups unsalted raw cashews
  • 1 tbsp coconut oil
  • 3 tbsp coconut sugar
  • 2 tbsp maple syrup
  • 1 1/2 tbsp cinnamon
  • 2 tsp butter extract or 1 tbsp melted grassfed butter
  • 2 tsp vanilla extract
  • 1 tsp salt


  •  Spread out cashews on a baking sheet and roast in the oven at 350 degrees F for about 8-10 minutes, stirring at the halfway point.
  • Let cashew cool for 10 minutes.
  • Place cashews in a food processor and blend until smooth. Stop to scrape the sides of the bowl occasionally, if necessary.
    *This process will take about 10-12 minutes. Be patient. You will first notice the mixture turning crumbly, similar to almond flour. With time, it will gradually begin to stick together then turn completely smooth and creamy.
  • Place coconut oil and maple syrup in a microwave-safe bowl. Heat in the microwave until coconut oil is melted. Stir.
  • When the entire mixture is smooth, while food processor is on, pour in the coconut oil and maple syrup. Blend well.
  • Add in the remainder of ingredients and process until well combined.
  • Spoon cashew butter into glass storage jars and store in the fridge for up to 2 weeks.
DID YOU MAKE THIS RECIPE?Comment below If you post one of my recipes on social, kindly tag @whiskinwellness and use #whiskinwellness so I can see your work
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