Cookies and Cream Nut Butter (Vegan)

Thick, creamy and addictive, this cookies and cream nut butter only requires two ingredients: cashew nuts and cookies and cream cookies (aka Oreos)! It is easy to make and is naturally vegan.

I love homemade nut butter and have been on a bit of a roll with making my own over the last few weeks. There is something so satisfying about the process: roasting the nuts until fragrant, allowing to cool and blitzing from whole crunchy nuts into a silky-smooth paste. This Cookies and Cream Nut Butter is no different!

Cookies and Cream Nut Butter

The base of this nut butter that gives it the classic creamy cookie element are cashew nuts. Roast for 12 minutes until fragrant which adds to the depth of flavour. Then allow them to cool before adding to a high-speed food processor to blitz to a cashew nut butter. This will take only a couple of minutes in something like a Vitamix but be patient if you are using something less powerful as you may need to keep going for 10+ minutes. Scrape down the sides as necessary and keep going until it is really smooth – my cashew butter was smooth but stayed quite thick which is perfect for this sticky dessert-like Cookies and Cream Nut Butter!

The second ingredient for this recipe is the cookies: Oreos. But you can use other “cookies and cream” type biscuits: the dark biscuit with the creamy centre work perfectly here. Add to the blender and pulse to break down the cookies. You’ll get speckles of cookie throughout the nut butter as well as big chunks of biscuit, too! It’s really heavenly!

Cookies and Cream Nut Butter

I have been enjoying this Cookies and Cream Nut Butter straight from the jar as well as in a few baking recipes to come (watch this space!). It is also delicious on top of breakfast porridge or smoothie bowls, spread on toast or used in raw energy balls or nut butter chocolate cups.

If you are looking for fun ways to use this Cookies and Cream Nut Butter, try making my Chocolate Nut Butter Cups with it, add it on top of Pancakes or use it to ice your Cakes! I really hope you’ll love this creation; it is so simple but so deliciously addictive.

For more nut butter ideas, how about my Homemade Mocha Almond Butter or Chocolate Chai Peanut Butter or try out my Peanut Butter Granola or Chocolate Ganache Granola Cups.

Cookies and Cream Nut Butter (Vegan)

• Servings: 1 jar (400g)
• Time: 15-20 minutes plus cooling
• Difficulty: easy
• Print

Thick, creamy and addictive, this cookies and cream nut butter only requires two ingredients: cashew nuts and cookies and cream cookies (aka Oreos)! It is easy to make and is naturally vegan.

Ingredients

• 350g cashew nuts
• 4 cookies and cream biscuits (Oreos)
• Optional: a pinch of salt, 1 tsp vanilla

Directions

1. Preheat the oven to 160Fan/180*C and add the cashew nuts to a tray. Roast for 12 minutes, stirring around halfway through. Allow to cool fully.
2. Add the cashew nuts to a blender and blitz until smooth and creamy, scraping down the sides as necessary. Be patient and keep going until really creamy, adding the salt and vanilla if using.
3. Add in the cookies and pulse to roughly break down the cookies.
4. Transfer to a glass jar or container, allow to cool if it has warmed up and store with a lid on for 2-3 weeks.

Cookies and Cream Nut Butter

I can’t wait to hear what you think of this Cookies and Cream Nut Butter so please let me know in the comments below and tag me in your creations. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With cookies and cream love x