This cashew coconut butter is so delicious! We are huge fans of homemade nut butters because we get to be in control of exactly what ingredients go into the recipe and they are fun to experiment with. Not to mention, anything homemade always tastes better, right? Cashews are also loaded with nutrients like protein, fiber, heart healthy monounsaturated fats and anti-oxidants so well, why not? They also happen to be on the lower end of the nut calorie count. This particular combination is both salty and sweet, making it perfect for smearing on your favorite toast, enjoying on top of oatmeal or sweet potatoes or adding into a smoothing.
Making this cashew coconut butter is a piece of cake, which you could also smear this butter on top of but I digress. All you have to do is put the cashews into a food processor or high powered blender for like 5 minutes. You’ll want to keep an eye on it and scrape down the sides so nobody gets left out. Just let it until the nuts literally turn into a buttery consistency. See how easy this is?
Then, just add in the coconut flakes, vanilla, maple syrup and salt and process again until it’s all nicely combined. If it’s too thick, you can add a little coconut oil to thin it out.
We hope you love this homemade nut butter as much as we do!
Check out our favorite recipe for homemade nutella as well! Time to go buy some hazelnuts now!
- 2 C unsalted raw cashews
- ½ C unsweetened coconut flakes
- ½ tsp vanilla
- 1 Tbsp pure maple syrup
- 1Tbsp coconut oil
- ¼ tsp kosher salt
- Add cashews to a food processor for up to 5 minutes, stirring occasionally and stopping to scrape down sides. Keep the food processor going until the cashews turn into butter consistency.
- Add coconut flakes, vanilla,maple syrup, and salt to the food processor and let it run until incorporated.
- Add coconut oil if needed to thin out. Store in an airtight container at room temperature.
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