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Coconut Cashew Butter

by Tiffany Lo featured in Homemade Nut Butters 4 Ways


for 12 servings

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

Special Equipment

  • food processor
    Calories 171
    Fat 13g
    Carbs 10g
    Fiber 1g
    Sugar 3g
    Protein 4g

Estimated values based on one serving size.



  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. Nutrition Calories: 2063 Fat: 161 grams Carbs: 127 grams Fiber: 17 grams Sugars: 47 grams Protein: 53 grams
  7. Enjoy!




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