Espresso Almond Cashew Butter
Good morning! Hope you had a wonderful long weekend. We’re making almond cashew butter today. The best part about it? I’ve spiked this homemade nut butter with my favorite thing in the world…coffee! And not just any old coffee. We’re using whole espresso beans.
If you love nut butter and coffee (is this even a question?), this espresso almond cashew butter has got you covered. You get that creamy nut butter fix and a little kick of caffeine alongside it. Spread some on a banana and you’ve got the best and easiest pre-workout or afternoon slump snack.
You could even add a little spoonful of this to a chunk of dark chocolate. Yes, please do that.
Here’s a little backdrop on the inspiration for today’s almond cashew butter. When I was three years old (yes, three!), my pre-school teacher asked me what I wanted for my birthday that year. I promptly responded, “an espresso machine.” I don’t actually remember either of these events, but you can imagine this nice lady’s expression upon hearing this.
Alarm, amusement, confusion? All three? Either way, my parents have been telling this story for years. Coffee is my part of my bloodstream at this point. So it only makes sense that I would eventually get my hands on that long-awaited espresso machine and conjure up this homemade nut butter.
While I wish I could take full credit for this recipe idea, this espresso almond cashew butter was inspired this espresso nut butter that caught my eye at one of my favorite Chicago stores, Publican Quality Meats, a few weeks ago. Their version was made with a combination of almonds, peanuts, and honey.
Instead of using peanuts (did you read this article yet?), I used a combination of raw almonds and raw cashews as my base. Almonds are a wonderful source of calcium, fiber, and Vitamin E (and offer a decent amount of protein as well). Cashews provide copper, magnesium, and phosphorous. Cashews have a more delicate flavor than almonds, and I enjoy using a combination if I have already have both on hand.
The almonds and cashews are roasted until warm and fragrant in a hot oven for 10 to 12 minutes before processing. Warm roasted nuts will release more natural oils and produce a smoother nut butter than raw nuts (but you can use raw nuts too!).
The espresso beans add that signature roasted coffee fragrance and flavor, and really take it to the next level.
The final touches? Maple syrup, vanilla bean paste, and salt. All three of these ingredients are optional and able to be adjusted to your preference level. Like less salt? Reduce the salt. Like more sweetness? Add a touch more maple syrup. This is the best reason to make homemade nut butter (along with the fact that it is very easy!). You can adjust and control all the itty bitty details. Nut butters are very adaptable and forgiving.
I actually prefer unsweetened nut butters, but love the flavor of dark pure maple syrup so much. It complements the other flavors in this nut butter really well.
This combination produces an incredibly rich and fragrant toasted nut butter. A small spoonful goes a long way!
Once processed, tiny crunchy flecks of espresso beans remain in every spoonful of this espresso almond cashew butter, which I love. It reminds me of those chocolate covered espresso beans. If you prefer ultra smooth nut butter, see the recipe notes for additional tips.
Ways to Use this Almond Cashew Butter:
- add a spoonful to your morning or afternoon smoothie (such as this rise and shine smoothie or this simple berry smoothie)
- dollop a small spoonful on a piece of dark chocolate
- spread on half a banana as a great pre-workout or afternoon slump snack
- drizzle on pancakes, waffles, oatmeal, or overnight oats
- blend several large spoonfuls with cold water in a high-powered blender for an instant homemade espresso almond cashew milk
Espresso Almond Cashew Butter
Equipment
Ingredients
- 1 cup (150 g) raw whole almonds
- 1 cup (150 g) raw whole cashews
- 1 tablespoon (8 g) whole espresso beans
- 1 teaspoon vanilla bean paste or pure vanilla extract
- ½ teaspoon kosher salt or to taste
- 1-2 teaspoons pure dark maple syrup optional
Instructions
- Preheat the oven to 350°F (176°C) degrees with a rack in the center position. Spread the raw almonds and cashews on a half sheet pan. Toast for 10 to 12 minutes, tossing them halfway through, or until the nuts are lightly golden and fragrant.
- Allow the nuts to cool for 1 to 2 minutes and then transfer them to a large food processor bowl fitted with a blade attachment. Add the espresso beans. If you have a high-powered blender (such as a Vitamix), you can use this instead of a food processor, but I prefer using a food processor.
- Process the toasted nut and espresso mixture until it is coarse and clumpy. Once it clumps, it will form a ball and quickly begin to become smooth. Scrape down the bowl with a spatula every few minutes. Continue processing until the nuts release all of their oils and the butter is loose, smooth, and can easily drizzle from the end of a spoon. Depending on the power of your food processor, this process may take 5 to 15 minutes.
- Add the vanilla bean paste (or vanilla extract), salt, and maple syrup (if using) and process for an additional 30 seconds. Storage: Transfer the nut butter to a small glass container, cover, and store in the refrigerator for up to 3 weeks. The flavor of the espresso strengthens during storage, which is delicious!
Tips for Success:
- If you have roasted nuts on hand (instead of raw), it is best to warm them in an oven for several minutes before processing. Warm nuts will release more oils and produce a smoother nut butter than raw nuts. If you prefer raw nut butters, feel free to skip the roasting step.
- If you prefer an ultra-smooth almond butter (without crunchy flecks of espresso bean), substitute whole espresso beans with 2 teaspoons finely ground espresso. Do not substitute instant espresso powder.
30 Comments on “Espresso Almond Cashew Butter”
Love this recipe even without the maple syrup and vanilla. Excellence!
Thank you from another coffee/espresso addict!
Do you grind the coffee beans when grinding the nuts as this stage isn’t mentioned in the instructions ?
Thanks
Yikes! I just realized I didn’t add that step. The whole espresso beans should be added to the food processor with the whole (roasted) nuts. They’ll process with everything else into smaller pieces.
I LOVE IT!!!
Just one thing, in order to taste more the coffee flavor, it is even better after 3-4 days.
Thanks for the great recipe!!
I love this recipe!
Just wondering why you say we shouldn’t substitute instant espresso powder?
Hey Robyn, So sorry for just seeing your question! Instant espresso powder is fairly bitter and not great tasting on it’s own – I really only use it for baked goods.
This is amazing, Laura! I’ve been on a nut butter kick lately, but it’s crazy expensive here in Toronto. About $14 for a small jar of almond butter. Just yesterday I was thinking about making it at home and look at that! Perfect timing! Thank you!:)
All the heart eyes for this one!! Freaking brilliant.
This looks soo good! I hope my tiny not-so-powerful food processor will be able to deal with these yummy ingredients!
Love this recipe! This butter will be perfect for my overnight oats and my yogurt in the mornings. Great recipe!
Yes! I can’t wait to add it to oats too! Thanks Carlos!
This looks so wonderfully dreamy!! Ohhhhh the coffee in there is just amazing!
Thank you so much Katrina! I’m such a coffee freak 😉
You must have been an adorable kid – what a cute story! I need to get this nut butter into my life as soon as possible. A coffee kick on my oatmeal in the mornings would be just the ticket to an even happier day 🙂 I love, love, love this combination, and it solves the problem of what to do with the whole coffee beans someone gifted to me (I don’t have a grinder!). Perfection. Also, I can imagine that a dollop of this would be fantastic on some creamy vanilla ice cream!
Haha! Thanks! 🙂 I can’t believe I said that, but I really did want an espresso machine my entire life. I was obsessed with coffee as a kid. Luckily that wives tale about stunting growth isn’t true, because I turned out OK (5′ 8″). Another option for your whole coffee beans would be to break them in a mortar and pestle and use them to infuse different things (you could infuse butter, etc. for baking). OH, and I love the idea of drizzling this on ice cream too! 🙂
This looks gorgeous! Too much so NOT to make it as soon as I can. The only thing I’d like to see in addition is weights for the nuts -grams are so much easier and way more accurate.
I usually do this (and will add it now, check back!) for baking recipes – it doesn’t matter quite as much for something like this, but I agree in general. Grams are MUCH more accurate! Thanks for the suggestion Claire!
Well, of COURSE I’d be checking back -to write down the recipe to try it! Thanks so much for adding the weights in. (And for taking the time to read feedback!) They’re all I feel happy using, even when accuracy is not so vital. Product of growing up in the metric UK! Looking forward to making this one. And your next post, of course!?
Of course! It’s the least I can do – I love feedback of all kinds, and it really helps me improve the site overall. Thanks for taking the time to leave it! 🙂 I so much prefer metric, I really wish the states would get their act together and switch 🙂 Thank you so much Claire!
This totally reminds me of this amazing Espresso Almond Peanut Butter I get from this great local company called, Big Spoon! Definitely have to try this because it would be SO much cheaper just to make my own 🙂
YES! I actually linked to that company in the post. I’ve seen it at this store in my neighborhood a few times, and it sounded so good I decided to use it as inspiration for this. Thanks Liz!
Laura, this looks so so good! And I am seriously coveting that food processor. Whenever I make nut butter with my current one I’m so afraid it’s going to explode – it’s not very strong and I think I really push its limits, haha!
Gah! I know what you mean. I think a real deal food processor is sort of essential for nut butters. I know some people can kind of get by with a mini one, but I wouldn’t trust mine. I always feel like I can smell the engine struggling when I try to do too much with it.
Haha dying at the idea of you wanting an espresso machine at 3 years old! My 2.5 year old nephews love to smell my coffee and then say “ewww.” But when I was over the other day, one of them smelled it and said “yummm!” and tried to take a sip. I was like “uh oh… what have I done?!” My family is filled with coffee fanatics, so it’s their destiny… Also, they’d all LOVE this nut butter!
My nephew actually loves coffee too! I don’t know why, but he seems to have gotten my gene. (I didn’t introduce him either, haha!). But I turned out OK, and I’m tall! So no stunting of growth happened over here. 😉
Ohhhhhhhhhhh yes please!!!!!! Still very sad about peanuts… This espresso almond butter will make things better though 🙂
Ugh! I know! I still eat them and I still really love peanut butter (thankfully, I don’t eat a ton of the stuff, just trying to be a bit more mindful of sourcing now). My sister got really annoyed with me for informing her of that blog post, haha! I think she preferred living in denial.
I eat WAY too much peanut butter… whoops 🙂 Hopefully I can find a better source. Lol about your sister! Denial does sound better ha!
You were such a sophisticated lady before you even knew it, haha! I have to admit that I only make my own peanut butter at home, but now I really need to jump into this espresso cashew almond train, it looks incredible!