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Coconut Cashew Butter

from the video Homemade Nut Butters 4 Ways ▶︎

by Tiffany Lo


for 1 jar

  • 3 cups (390 g) roasted cashew
  • ½ cup (40 g) unsweetened coconut flake
  • 1 tablespoon coconut oil

Special Equipment

  • food processor


  1. NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread cashews onto a baking tray and bake for 10-12 minutes or until you can smell them.
  2. In a food processor, blend raw cashews. Scrape down the sides when necessary. Nuts should turn into a ball then even out.
  3. Once the mixture looks creamy, add unsweetened coconut flakes and coconut oil.
  4. Blend until well combined.
  5. Pour into a jar, store in a refrigerator and use within one month.
  6. Enjoy!
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