clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Cashew Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews


  • 1 1/2 cups roasted cashews
  • 1/4 cup coconut chips*
  • 1 teaspoon coconut oil (more if needed)
  • Salt (to taste)


  1. 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.
  2. 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!