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This Salted Caramel Nut Butter is vegan, contains no processed sugar, and is really easy to make. It's creamy, thick, and deliciously sticky!

Salted Caramel Nut Butter in a glass jar with a red spoon.

Why you'll love this vegan caramel nut butter

If you've never made homemade nut butter, make this one. It's sweet, salty, sticky, and delicious on anything sweet.

I love adding it to oatmeal, toast with homemade chia jam, on buckwheat pancakes, on muffins, cakes, or cupcakes. Delicious in smoothies too!

Cashews and almonds on a black background.

Ingredients you need to make this nut butter

Cashews
Almonds - you can use only almonds or only cashews if you want, I find the combination of the two work the best in this recipe
Coconut Sugar - this adds great sweetness and deep flavor
Vanilla extract or vanilla powder - definitely add some vanilla, it adds so much flavor
Sea salt - Brings out the sweetness of the coconut sugar and maple syrup and rounds all the flavors.
Maple syrup - this is what makes the nut butter sticky and thick. If you prefer looser nut butter, substitute it for more coconut sugar or omit it completely.

4 process shots of making caramel nut butter in a food processor.

The toasted nuts, coconut sugar, maple syrup, and vanilla are what gives this nut butter its 'caramel' flavor. I don't actually add any caramel, it's just the combination of everything that simulates the flavor.

That's what makes this so simple and easy. Just toast the nuts and throw everything into the food processor!

Salted Caramel Nut butter in a food processor with a red spoon on the right.

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How to make sticky Salted Caramel Nut Butter

The rule is to never put liquid sweeteners in your nut butter because the fat from the nuts reacts with it and it ends up being very VERY thick and sticky.

I wanted it to be really sticky, like caramel so I add the maple syrup.

When you blend in the maple syrup, it forms a ball but when you process it some more, it does get creamy and smooth again.

You could stop at the ball phase and make small energy balls with the dough instead of butter and cover them in chocolate!

Salted Caramel Nut Butter in a glass jar with a red spoon holding a spoonful.

More nut butter recipes:

Wild Peanut Butter
How to Make Almond Butter

📖 Recipe

Salted Caramel Nut Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

Author: The Healthful Ideas
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 minutes
Yield: 1 ½ cup 1x
Category: spread
Method: roasting
Cuisine: American
Diet: Vegan

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Description

Delicious vegan salted caramel nut butter. Delicious on toasted bread with chia jam.

Ingredients

Units Scale

2 cups cashews
1 cup almonds
¼ cup coconut sugar
1 tsp vanilla powder (or the seeds of 1 vanilla beans or 2 tsp vanilla extract)
½ tsp sea salt
1 tbsp maple syrup (this will make it VERY sticky, sub 1 tbsp coconut sugar if you want it runnier, or omit completely)

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Instructions

Preheat your oven to 170C (325F).
Roast the nuts on a baking sheet for 15 minutes or until slightly golden. Let cool completely.
Add them to a food processor and process into flour (1 minute or so), then add the coconut sugar, vanilla, and sea salt and process until creamy butter forms. This can take anywhere from 10-25 minutes. When you think it's done, process some more.
If you don't want the butter to be thick and sticky like it is in the pictures (almost cookie dough consistency) DO NOT add a liquid sweetener of any kind. Add more coconut sugar instead or no sugar at all if you feel like it's sweet enough.
When you add the maple syrup, it will form a ball but if you blend it some more, it will get somewhat creamy again. If it gets too hot from the blending, turn the food processor off and give it a break before blending some more.
Store in the fridge for 2-3 weeks. Wait until it cools down before placing it in the fridge, though.