You are going to love this homemade cashew coconut butter. This healthy spread is so rich and creamy and you will love how easy it is to make with only 2 ingredients!
Why you will love this recipe:
- It's so easy to make with only 2 simple ingredients! This spread is ready in just a few minutes.
- The flavour! It's so rich and creamy and is a little sweet and a little nutty tasting with a hint of coconut flavor. Your taste buds are in for a treat!
- Making your own nut butter is cheaper than buying pre-made nut butters so it's a great way to save money on groceries.
- This healthy nut butter is vegan, dairy free, gluten free, paleo, sugar free and Whole30 compliant.
- You can use this homemade coconut cashew butter in place of peanut butter and other nut butters or seed butters.
If you love homemade nut butter you will also love macadamia butter and pumpkin seed butter!
Key ingredients and substitutions:
- Coconut butter - coconut butter is also know as coconut manna or coconut cream concentrate. You can usually find it in the gluten free or organic section of grocery stores. It is also sometimes located in the Asian isle. It has a smooth, buttery flavour yet is dairy free and vegan too. Coconut is one of those nutritious foods that is full of healthy fats including medium-chain triglycerides.
- Raw cashews - cashews blend so perfectly with the coconut to give this nut butter the most amazing flavour. I recommend using raw cashews for this recipe, not roasted cashews. You can also use organic cashews if you wish. The high fat content of the cashews help make into the the creamiest nut butter.
How to make:
Simply place the ingredients into your food processor and blend well until smooth. This will only take a few minutes.
Top tips and recipe variations:
- You can use coconut butter, coconut manna or coconut cream concentrate for this recipe.
- If you want it to be a little sweeter, add two tablespoons of maple syrup or honey.
- To turn it into vanilla cashew coconut butter, add one tablespoon of vanilla extract.
- Add a bit of Himalayan pink salt or sea salt if you want a little salty flavour.
- To give this dense butter a different flavor add a bit of ground cinnamon.
- Oil separation is natural when storing this creamy nut butter. Simply give it a stir before serving, or store the jars upside down.
- If you don't have a food processor you could use a high powered blender to make this nut butter.
How to use:
You can use this delicious spread in so many ways. It can be used the same way you would use almond butter or traditional peanut butter. Here are some of my favorite ways to use it:
- It can be used to spread on toast, pancakes, waffles, crepes or muffins to make the best breakfast.
- You can eat it right from the spoon.
- To add to smoothies.
- To put in oatmeal or overnight oats.
- Its the perfect accompaniment for dark chocolate or ice cream.
- I love eating this creamy spread with a few chocolate chips.
How to store:
Store any leftovers in an airtight container or jar in a cool dry place or at room temperature for up to 30 days.
Frequently asked questions:
You can use a high powdered blender instead.
Which type of nut butter is best will really depend on your taste preference. Cashew butter is naturally a little sweeter than almond butter, while almond butter is more nuttier in flavour.
Other recipes you will love:
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Recipe
Cashew Coconut Butter
Equipment
Ingredients
- 2 cups raw cashews
- 1 cup melted coconut butter or coconut manna
Instructions
- Place all ingredients into your food processor.
- Blend until you create a smooth and creamy texture.
Notes
- If you want it to be a little sweeter, add 2 tablespoon of honey or maple syrup.
- To give it a vanilla flavour, add 1 tablespoon of vanilla extract.
- Store this butter in an airtight container or jar for up to 30 days.
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