Cashew Butter Vegan Blondies | 7 Ingredients

GFGluten Free

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These Cashew Butter Vegan Blondies are rich, fluffy, and made with only 7 wholesome ingredients! vegan, gluten-free, and oil free.

If you’ve never heard of a Blondie before, you’re in for a treat! It’s essentially like a brownie…just no chocolate. 

Yep, that’s right: these blondies are the perfect balance between fudgy and fluffy, plus they’re perfectly sweet and easy to make! If that doesn’t sound like a dream come true, I don’t know what does.

stack of vegan blondies on white plate with raspberries and pink background


ingredients for cashew butter blondies on marble serving tray and pink background

You’ll only need 7 plant-based ingredients to make these Cashew Butter Blondies, the key ones being:

  • Cashew Butter: for whole-food creaminess and a subtle sweetness. I find cashew butter to be the most neutral-tasting butter, but you can always replace it for your favorite nut or seed butter to give these blondies another layer of flavor! Almond butter, peanut butter, and/or tahini would all work.
  • Gluten-Free Flour: I originally tested these brownies using only oat flour, and they tasted too much like oatmeal. That’s why I recommend using half oat flour, half another flour: sorghum, brown rice, and/or a gf blend.
  • Sugar: to make things sweet, of course! In order to keep these brownies as white as possible (and give them a glossy top), I used raw cane sugar. You can also use coconut sugar, but your dessert will be more of a dirty blondie than a blondie 😉
  • Vanilla Extract: helps to round out the flavor of the blondies, sans chocolate.

I also decided to fold some macadamia nuts into my batter to provide a textural element to the blondies. Vegan white chocolate is hard to come by, but if you have some you could use that too! Some other great add-ins include raspberries or chocolate chips, if you’re not opposed to chocolate.


blondies in pan before bakingblondies in pan after baking

  1. Mix the dry and wet ingredients in separate bowls.
  2. Combine, then fold in the macadamia nuts.
  3. Spread into a 8×8″ baking sheet, then pop in the oven for 28-30 minutes.
  4. Let cool completely, then slice and enjoy!

slice of vegan blondie on white plate with raspberries and fork

These Cashew Butter Vegan Blondies are rich, light, and satisfying – all in one bite! Share them with your family and friends and I bet they won’t even be able to tell they’re made without gluten, eggs, or dairy 🙂 I love to enjoy mine slightly warmed in the toaster with a side of fresh fruit, but they’re also great straight out of the tupperware, as-is.

These Cashew Butter Vegan Blondies are rich, fluffy, and made with only 7 wholesome ingredients! vegan, gluten-free, and oil free. #vegan #glutenfree #blondies #oilfree #vegandesserts |

If you’re looking for more easy vegan dessert recipes, you’ll also love these Chocolate Raspberry Truffles, these No Bake Strawberry Cheesecakes and this Healthy Berry Crumble!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Cashew Butter Vegan Blondies

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4.9 from 8 reviews

These Cashew Butter Vegan Blondies are rich, fluffy, and made with only 7 wholesome ingredients! vegan, gluten-free, and oil free.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: 9 Blondies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American




  1. Preheat the oven to 350F and line a 8×8″ baking pan with parchment paper
  2. Mix the sugar, nut butter, milk, and vanilla together in a small bowl, then set aside. Add the flours, baking powder, and salt to a large bowl and mix well, then stir in the wet ingredients. Fold in the macadamia nuts once an even batter forms, saving a few to press into the top of the batter.
  3. Use a spatula to transfer the batter into the baking pan, smoothing out the top. Top with remaining macadamia nuts, then place in the middle rack of the oven for 28-30 minutes, until the blondies have risen and are slightly golden on top.
  4. Remove the blondies from the oven and let sit in the baking tray for 5 to 10 minutes, then use the parchment paper to transfer them to a baking rack to cool completely. Slice and serve as desired; leftovers will keep at room temperature, covered, for up to 5 days.


  • Substitutions: coconut sugar will work in place of cane sugar, but the blondies will be darker in color. Any nut or seed butter can be used here, but it will affect the final taste. Macadamia nuts can be replaced with raspberries, chocolate chips, etc.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Another recipe I love. This is the second time making it and it was a tad dry last time so this go around, I added 2 TB applesauce and 1 TB maple syrup to get a bit more moist. I may try to just add the applesauce, but it was a bit sweet. Overall very good and easy.

    1. I would definitely recommend you substitute granulated sugar with other granulated sugars. However I think date paste might be ok in this category! Might be a little more moist.

  2. These were absolutely delicious!! I have never baked with cashew butter or even have tried it and LOVED the flavor profile!! I didn’t have any gf flour beside oats so I used 1/2 cup of regular all purpose and used 1/4 cup of flax meal. The texture was nice and soft. Definitely going to make these again! ????

    1. Cashew butter doesn’t get as much attention but it’s really quite good! Glad you liked the recipe!

    1. I think that would work! Blueberries can be pretty water heavy so you may not want to add too many. They will change the color of the blondies too!

  3. This recipe is fantastic! I reduced the sugar by 1/3 and used chocolate chips instead of macadamia nuts. Absolutely delicious, thank you!

      1. Update….I used half oat flour and half all-purpose flour. Added chocolate chips, too. And WOWOW! This recipe is AMAZING –
        my bf’s new favorite vegan dessert.

      2. Hi From my Bowl team!

        Wonderful Blondies recipe!

        Can I replace Rice flour and Sorghom flour with Almond Flour or Coconut Flour or else please?

        Staying Gluten-Free of course…

        I love Macadamia but you cut them in pieces or half to add in the filling and Topping?

        I thought it could burn do great news!

        Many thanks

        Henri 🙂

      3. Almond Flour: You can use almond flour as a replacement, but adjust the liquid content gradually to achieve the right consistency.

        Coconut Flour: Coconut flour absorbs more liquid, so increase the non-dairy milk if using coconut flour.

        For the macadamia nuts, cutting them into smaller pieces before adding them to the blondies will prevent burning. Alternatively, lightly toast them beforehand for added flavor.

        Happy baking!