Cinnamon Vanilla Nut Butter

Watch How to Make it Here

This recipe starts at 08:26

This cinnamon vanilla nut butter is my absolute new favourite dip for sliced apples. Cinnamon, nuts, and vanilla together with the crunchy sweetness of apples is a match made in heaven. Alternatively, you can spread this nut butter onto some toast, or spoon it onto your morning oatmeal for a boost of flavour and nutrition.


Cinnamon Vanilla Nut Butter

Recipe PDF

▸ ▹ Vegan, gluten-free, soy-free

Servings: 21 (of 1 Tbsp each) Prep time: 10 min

Cook time: 14 min

Total Time: 34 min


1½ cups (150 g) raw pecans

1½ cups (225 g) raw cashews

1 Tbsp (8 g) ground cinnamon

½ tsp pure vanilla extract

¼ tsp salt


  1. Preheat the oven to 350°F (180°C).

  2. Spread the nuts evenly on a baking tray and toast in the centre rack of a preheated.

  3. After about 7 minutes, remove the tray from the oven. The pecans should be sufficiently toasted. Gently remove them from the baking tray.

  4. Give the cashews a stir and return them to the oven to continue to bake for an additional 5 - 7 minutes, or until lightly golden. Careful not to burn. When toasted, remove from the oven.

  5. To a food processor, add the toasted pecans, cashews, cinnamon, vanilla, and salt.

  6. Blend on high for 5 - 7 minutes, scraping down the sides as needed, until you have reached a smooth and spreadable consistency. Note that the nut butter becomes more smooth and liquidy the longer it's given time to blend. Enjoy!


  1. Speed-it-up: use roasted pecans and cashews to speed it up.

  2. Storage: store in an air-tight container in the fridge for up to 2 months.


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❤ Sadia

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