3 ways Peanut Butter Dip

I know most of us have cashew nuts or even Macademia nuts in our pantry, I decided to do an experiment with the cashew nuts and with vanilla. First I will bake the cashew nuts then add the vanilla powder in the Food Processor or even better the Vitamix 5200 for the best result.

Peanut Butter Dip


1 1/2 cup of cashews
2 tsp of vanilla
Organic Vanilla Powder (1 ounce)


Photographed by Monika Grabkowska

Pre-heat the oven at 350, then once the oven is at the right temperature place the cashews on a baking tray, and bake for about ten minutes – until they start to become golden brown but aren’t burnt.

Take the cashews out the oven and let them cool.

Once cool place them in a food processor with the vanilla powder and blend for about ten minutes.

Process for 2-minute intervals to prevent the food processor from overheating, scraping down the sides of the bowl as needed until cashews completely break down and become a smooth butter.

After the peanut butter cools spoon it into sterilized jar.  You can store it in the fridge for up to a month.

Note: Cashews will go through stages of being a dry paste, a crumbly mixture and a large ball that will travel around the sides of the bowl. Continue to blend until the mixture is completely smooth.  

Another recipe:

Peanut Butter Dip with Yogurt and Honey


  • 1 cup vanilla non-fat Greek yogurt
  • ⅓ cup  natural peanut butter
  • 1 Tbsp  Honey
  • Mix all the ingredients in a bowl.  Since yogurt is added in the recipe, serve cold.  Great with different fruits.

Chocolate Nut Butter


2 cup raw macadamia nuts
1/4 cup cacao powder
1 tbsp organic Maca powder
1/4 tsp cinnamon
2 tbsp rice malt syrup
1/2 tsp himalayan salt
1 tsp vanilla powder or 1 vanilla bean


Add all ingredients to a food processor or blender and blend on highest speed until the mixture is smooth.  Pour mixture into a jar and store nut butter in an air-tight jar or container in the fridge for 2 weeks.