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Coconut Cashew Butter recipe - make your own! It's SO much better than store bought!

Coconut Cashew Butter

Salty, roasted cashews and fragrant coconut oil combine for a delicious, creamy nut butter. Try it on a sandwich or use it in recipes - you may never go back to peanut butter again!

  • Total Time: 30 minutes
  • Yield: 1 quart 1x

Ingredients

Scale
  • 6 cups raw cashew pieces
  • 3 tablespoons coconut oil
  • 1 teaspoons and 1/2 salt

Instructions

  1. Heat oven to 350 degrees.
  2. Spread cashews evenly on a cookie sheet, and roast until cashews are golden brown.
  3. Pour into a high speed blender or food processor.
  4. Blend on high until the cashews stop swirling around and there is no visible movement, about 2 - 5 minutes.
  5. Scrape sides of blender down with a rubber scraper.
  6. Continue blending, checking every 1-2 minutes to scrape down sides of blender, until it starts to come together in a ball and look like paste.
  7. Add the coconut oil and salt.
  8. Set a timer for 2 minutes and continue blending. If needed, blend for another minute or two until very smooth and runny.
  9. Pour into a quart sized jar and refrigerate until the cashew butter firms up and becomes spreadable.
  10. This can be stored at room temperature, or kept in the fridge.
  • Author: Beneficial Bento
  • Prep Time: 30 minutes
  • Category: snack recipe

Find it online: https://www.beneficial-bento.com/2015/04/coconut-cashew-butter.html