Gather all your ingredients and ensure your cashews and macadamia nuts are roasted. This step is crucial for flavor and texture.
Add the roasted cashews and macadamia nuts to your high-speed blender or food processor. Blend on high until the nuts start to break down and form a crumbly texture. This may take about 1-2 minutes.
Once you achieve a crumbly consistency, add 2 tablespoons of the light agave syrup, natural butter extract, and raw vanilla extract to the nut mixture. Blend again until the mixture starts to come together. You may need to stop to scrape down the sides.
If your nut butter is too thick, add the remaining 1 tablespoon of agave syrup or a touch of water to reach your desired consistency. Blend until smooth and creamy.
If you’re feeling festive, fold in some sprinkles for that fun cake batter look!
Transfer your Vegan Cake Batter Cashew Butter With Macadamia Nuts into a jar or airtight container. Enjoy it fresh or store it for later!
