Blend like a boss – Toss the cashews, coconut oil, vanilla extract, sea salt, and vanilla bean seeds into the food processor. Blend for 5-10 minutes. You’re looking for that creamy, smooth texture with no clumps. It’s going to look chunky at first, but keep going. Be patient, you’re building flavor magic here. You might have to stop the processor once or twice to scrape down the sides—just give it a little nudge to keep things moving.
Transfer to your jar – When you’ve got that perfect, velvety-smooth texture, transfer your cashew butter to your glass jar. I recommend keeping it at room temperature in a dark spot (to protect those precious fats from oxidation). Or, if you live in a hotter climate, throw it in the fridge so it keeps its cool.
Enjoy! – Use it as a spread on toast, stir it into oatmeal, swirl it into smoothies, or just eat it straight from the jar (don’t judge, we’ve all been there). You’re going to love it.
