Coconut Cashew Butter

Cashew butter is divine. The only problem is that it is hard to find and expensive. I found a jar the other day for $14.89…what?! So, I paid a visit to the bulk section of the grocery store to get cashews and make it myself. It was so easy that I’m already planning to experiment with Hazelnut and Walnut butters next. You don’t have to add the coconut, or even toast the cashews. Feel free to put your own spin on it.

CashewButta

  •  2 cups Cashews (raw and unsalted)
  • 1/4 cup unsweetened coconut flakes
  • 1 tsp Vanilla extract
  • 1/2 tsp Sea salt

Toast the cashews and coconut in the oven for 5 minutes at 425 degrees. Let cool a few minutes and add to a food processor with the vanilla and salt. Mix in food processor for at least 10 minutes (make sure to give your food processor a break every few minutes). The mixture will look like it needs more liquid at first but the more you mix, the more the oil comes out to make it smooth. At first it will look grainy, then like a hard dough, then more liquidy smooth. Store in the fridge. Serves about 9.

Nutrition Stats: (for 2 tbs)

Cals: 183

Protein: 5 grams

Carbs: 10 grams

Fat: 15 grams

Sugar: 2 grams

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