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!
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 1 quart
- Category: snack recipe
Ingredients
Scale
- 6 cups raw cashew pieces
- 3 tablespoons coconut oil
- 1 teaspoons and 1/2 salt
Instructions
- Heat oven to 350 degrees.
- Spread cashews evenly on a cookie sheet, and roast until cashews are golden brown.
- Pour into a high speed blender or food processor.
- Blend on high until the cashews stop swirling around and there is no visible movement, about 2 - 5 minutes.
- Scrape sides of blender down with a rubber scraper.
- 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.
- Add the coconut oil and salt.
- Set a timer for 2 minutes and continue blending. If needed, blend for another minute or two until very smooth and runny.
- Pour into a quart sized jar and refrigerate until the cashew butter firms up and becomes spreadable.
- This can be stored at room temperature, or kept in the fridge.