Easy Cashew Spread

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  • 3 cups (16 ounces) raw unsalted cashews
  • 1 tablespoon of Flora
  • 1/4 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon to 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon to 1/2 teaspoon vanilla extract (optional)
  • Honey or maple syrup, (optional)

*this recipe can also be made with peanuts



Heat oven to 350 degrees Fahrenheit and add the cashews to a round or square cake pan (or rimmed baking sheet).

Roast nuts for 3 minutes, shake pan then roast for another 3 to 5 minutes or until the nuts are lightly browned and smells nutty (careful, they can burn quickly). Let cool until you can handle them. 


  1. Add the roasted cashews to the bowl of a food processor.
  2. Process 1 minute then scrape sides of the bowl with a rubber spatula.
  3. Add Flora, and then process another 2 to 3 minutes until the cashew spread is shiny and smooth.
  4. As you process them, the cashews will go from whole nuts, to a fine powder, and finally to a creamy smooth substance.
  5. Stopping and scraping or breaking up any large clumps will help to quicken the process.
  6. When the cashew butter is smooth and creamy, add the salt, cinnamon and vanilla.
  7. Process for 10 to 20 seconds and then taste. If you feel it needs it, add additional salt, cinnamon or vanilla.
  8. To sweeten it, add a teaspoon or more of honey or maple syrup and process another 5 to 10 seconds so that it is well incorporated.
  9. For crunchy cashew butter, stir in the reserved chopped cashews.
  10. Store in a sealed container or a jar, for a few weeks.

*It will last longer when stored in the fridge.