Vegan Cake Batter Cashew Butter

Preparation

Preheat oven to 350ºF and line a baking sheet with a Silpat or parchment paper.

In a large bowl, toss together 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 (see note). 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 awhile. Mine took 15 minutes. Once smooth, add both of the extracts into the processor and blend to mix (see note).

Scrape the nut butter into a large, airtight container. Taste and see if you need to stir in the remaining 1 tablespoon of agave (I thought it needed it to really taste like birthday cake). Stir in sprinkles if you like.

Store in a cool place. Or devour at once. You can also store this in the fridge, but it will firm up slightly, so you may need to microwave for a few seconds to get it nice and spread-able.

Notes:
1. I couldn’t find unsalted macadamia nuts. If you can, you may need to add a pinch of salt to the butter if you use unsalted nuts.
2. If you want this butter to be strong on the macadamia flavor, you can use 1 1/4 cups cashews and 3/4 cups macadamia nuts. I tried this, and liked it. But I liked a little more cashews better.
3. I bought toasted nuts, and toasted them again, because it really adds a huge depth of flavor. Don’t skip this.
4. When you add the extracts, the butter does get quite thick. So, if you’re one of those people that likes nut butter liquid-y and drippy, this may not be the nut butter for you! Alternatively, if you want it more spreadable, just microwave it for a few seconds!