Ingredients

The following ingredients have 16 Servings
  • 2 cups organic dry roasted peanuts
  • 2 cups raw organic cashews (or already dry roasted)
  • 2 TBS coconut sugar (optional but I think it helps balance flavors)
  • 1 TBS pumpkin pie spice*

Instruction

  • Preheat oven to 325F and place raw cashews on a medium baking sheet. Spread evenly in one layer and toast for 10-15 minutes, or until lightly golden. Let nuts cool on pan for 10 minutes. No need to toast nuts if purchasing roasted. But the process time may take a little longer.
  • Place peanuts and slightly cooled cashews in bowl of food processor. Sprinkle on pumpkin spice and sugar.
  • Cover with lid and process for about 5-10 minutes, scraping down the sides of the bowl as needed. Every food processor is different. I use a Breville Sous Chef and it takes roughly 7 minutes total with scraping in between.
  • Once your nuts have turned into a slightly creamy consistency (approx. 7 minutes) you can choose to stop processing, or process a little bit longer for extra smooth. The longer you process the creamier the cashew peanut butter will be, as more oil is being released.
  • Transfer Pumpkin Spice Cashew Peanut Butter into jar with lid and store at room temperature* or in fridge.