Maple Cashew Butter

Maple Cashew Butter

The Maple Cashew Butter can be eaten with just about everything!  You can add it to smoothies or spread it on toast or a rice cake.  It is also delicious as a topping for cookies or cupcakes, or it can be spread between two layers of homemade dark chocolate.   The Creamy Cashew Nuts, soft delicious real butter and organic maple syrup are heavenly.  You won’t be able to get enough of this nut butter and it’s full of goodness too!

I haven’t tried it with any other nuts, but I can imagine it would be amazing with Macadamia Nuts or soaked almonds!  If you’re looking for a vegan/plant based version, you can replace the butter with coconut butter or avocado oil.

It is so delicious spread on hot sourdough toast or seed crackers too.

You can impress your friends at a dinner party with this simple Maple Cashew Butter recipe.  Or, at a morning or afternoon tea.  This is the best thing about the really simple recipes!  They are so easy for you to make and people think you’re an amazing cook!  It’s A Great trick to have up your sleeve!

If you live in Singapore a great place to source Cashew Nuts is either at Scoop or at Poon Huat.  Find the store nearest to where you live, as there are many dotted around Singapore.


Maple Cashew Butter



  • 2 cups Raw Cashew Nuts Soaked Overnight
  • 4 cups Water Filtered
  • 1 tbsp Apple Cider Vinegar Braggs
  • 80 grams Butter Soft
  • 1/4 cup Maple Syrup Organic


  1. Soak the Cashew Nuts in a glass bowl with the Apple Cider Vinegar and water

  2. Drain and rinse the Cashew Nuts and place in a food processor, blender or thermomix and process until finely chopped

  3. While the processor is running, add the butter and then the maple syrup until the mixture forms a paste

  4. Pour into a glass mason jar or jam jar and keep in the refrigerator

  5. This nut butter is delicious on sourdough toast or in smoothies or smoothie bowls

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