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!
- 1½ cups roasted cashews
- ¼ 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.
Stephanie @ Girl Versus Dough says
I looooove cashew butter! The addition of coconut chips in this recipe sounds like magic mouth heaven to me.
Averie @ Averie Cooks says
I have a chocolate version of this that I made 3 years ago! Cashews, coconut, coconut oil, and cocoa! I looooove it!
I love blending cashews b/c they blend up so smooth and silky! your butter looks like butttahhh! :)
Georgia @ The Comfort of Cooking says
Rachel, this looks wonderful! I was just searching around for an idea for the coconut oil I got, and this is perfect. So making this soon! Thanks for sharing.
Dorothy @ Crazy for Crust says
I’m in loooove with this!! Cashews are my fav!
melissa @ my whole food life says
This is so great! I love the simple ingredient list. Thanks for sharing. I will give this a try. :)
sally @ sallys baking addiction says
coconut chips? I must go find these at my trader joes! And yes, trader joes is heavenly. Love this cashew butter!
Ellie @ Ginger Bear Kitchen says
I’ve done peanut butter and almond butter. I must try cashew butter! I added coconut to one of my peanut butters and it was killer, can’t wait to try blending up some cashews. Great photos too!
Ashley says
I love all your weird nut butters : ) Ever since I made almond butter at home I’ve been obsessed! And those coconut chips from Trader Joes are amazing – I think I bought 4 bags the last time I was there! haha
Amy says
Oh my… This looks FANTASTIC!! Love that you added coconut! What a great idea :-)
Xox Amy
Beth @ The Collegiate Baker says
Love this! I’ve been wanting to make some homemade butters for awhile, but haven’t gotten around to it yet. Yours are inspiring, though!
Stacy @ Wicked Good Kitchen says
Girl, this is my kind of nut buttah! Love that you added coconut. Thanks for stopping by my blog because I am thrilled to find yours. Read your About page and you are adorable! *mwah!* Cannot wait to explore more of your blog to see what I’ve been missing out on. I’m sure there are all sorts of goodies tucked inside here to discover! Pinning! xo
Matt @ The Athlete's Plate says
I am so making this! I love cashews, coconut, and nut butter :)
Kiersten @ Oh My Veggies says
Ooh, this sounds completely incredible. Cashews make the best nut butter, don’t they?!
Hannah @ CleanEatingVeggieGirl says
Currently, I have a major obsession with cashews! BUT, surprisingly I have never tried cashew butter :(. I cannot wait to try it, though. I am thinking this is the recipe that I should use because the added coconut sounds delicious :).
Amanda @ Once Upon a Recipe says
I’ve experimented with making almond butter before, but never cashew butter. Looks great! Must try!
Heather Urry says
This is tasty! Glad I made it. Thanks for posting.
Carmen says
Hi, this recipe looks delicious!
Can I store this butter at room temperature?
Rachel says
Hi Carmen. You can keep at room temperature, but it will keep longer in the fridge. Enjoy!