This homemade Coconut Cashew Butter is the perfect blend of salty and sweet, and begs to be spread on toast (or just eaten with a spoon)!
I’ve got some weird nut butters on Bakerita.
And folks, they’re going to keep on coming. There’s something about them that feels like I have infinite possibilities (probably true), and not enough people make their own nut butters.
So, on a quest for everyone to have some sort of homemade nut butter in their home, I’m going to try to share the best of the nut butters that come out of my kitchens. And oh man, is this one of the best.
Sure, I’ll always love my White Chocolate Pretzel Peanut Butter, my Chocolate Peanut Butter, and my White Chocolate Espresso Peanut Butter, but I realized I needed to start using some different kinds of nuts.
I had just gotten back from Trader Joe’s (aka heaven) when I created this recipe. Sitting on my counter waiting to be put away were a bag of cashews, and a bag of those INCREDIBLE coconut chips TJ’s recently(ish) released. They were begging to be turned into something I could slather on my toast (and eat with a spoon).
The high fat content of the cashews made them process so quickly and easily, and the resulting nut butter was ridiculously creamy, salty, sweet, and coconutty. I added a tiny bit of coconut oil to enhance the creaminess and coconut flavor, but you could totally leave it out if you don’t need it. Heck, if you don’t like coconut, just make the cashew butter plain – it’s amazing. Maybe add some chocolate, if you’re into that kinda thing.
Coconut and cashews not your thing? Don’t worry – more nut butters are on the way! :)
If you try this recipe, let me know how you like it in the comments section! Enjoy!Print
- 1 1/2 cups roasted cashews
- 1/4 cup coconut chips*
- 1 teaspoon coconut oil (more if needed)
- Salt (to taste)
- Place the cashews in the food processor for about 5-7 minutes or until the mixture is completely smooth (it will go through stages, such as powdery, paste-y, and then turn into a big ball. Don’t worry, as the oils are released it will continue to break down until it gets creamy and delicious!). Scrape down every 2-3 minutes or as necessary.
- Once the mixture is at the right consistency, add in the coconut chips, coconut oil, and salt. Process until combined and coconut chips are broken up to desired consistency. Place in a sterilized jar and refrigerate for up to 2 months, or keep at room temperature for up to 2 weeks.
*I used Trader Joe’s coconut chips, but you can use any brand of coconut that you prefer!