Coconut Cashew Butter Recipe (Homemade & Palm Oil Free)

Today, we’re making coconut cashew butter, a smooth, tropical-inspired spread that’s gluten free, soy free, peanut free, palm oil free, and full of natural flavour. 

If you’ve ever wandered down the nut butter aisle and felt overwhelmed by labels, additives, and loads of sugar, you’re not alone. Many jars of nut butter on the shelf contain cane sugar, soy lecithin, refined sugar, palm oil, or unnecessary additives that just don’t need to be there. 

Making your own homemade nut butter is an age-old practice that gives you full control. Just simple ingredients, creamy texture, and a delicious flavour that rivals anything store-bought.

This combination is a true game-changer for anyone who wants a wholesome, delicious spread without loads of sugar. With just unsalted cashews and unsweetened coconut flakes, toasted on a baking sheet until golden, you’ll create a rich and creamy spread with a subtle coconut flavour.

Why You’ll Love This Coconut Cashew Nut Butter

• Palm oil free & peanut free – Better for your body and the environmental impact is lower.
• Gluten free & soy free – Naturally fits into most diets, including those avoiding seed butters or traditional peanut butter.
• Wholesome fats – Cashews and coconut provide anti-inflammatory minerals, fatty acids, and plant-based protein.
• Versatile – Spread on organic sourdough breads, whole grain bread, or Nature’s Path cereal bowls. Drizzle over chia seed pudding, or stir into smoothies.
• Easy storage – Keeps well in an airtight container at room temperature for up to 2 weeks (or refrigerate for longer freshness).

Ingredients

• 2 cups unsalted cashews (or certified organic cashews if preferred)
• 1 cup unsweetened desiccated coconut (or dried coconut flakes)

Optional:

• Pinch of sea salt or Himalayan pink salt for balance (I use Maldon)
• 1 tsp coconut oil (if you want an even silkier creamy texture)
• A drizzle of maple syrup, organic coconut nectar, or vanilla extract if you like it lightly sweetened

Instructions

1. Preheat oven – Heat oven to 180°C (350°F).
2. Toast nuts & coconut – Spread cashews on a baking sheet and toast for 8–10 minutes. Add the desiccated coconut halfway through so it doesn’t burn. Remove when golden brown.
3. Process into butter – Transfer to a food processor. Blend for 10–12 minutes, scraping the sides with a silicone spatula as needed. Watch it transform from crumbles into paste and then smooth, creamy butter.
4. Season & store – Add a pinch of salt if you’d like, then spoon into a glass container. Store in an airtight container at room temperature or refrigerate for longer shelf life.

How to Use Coconut Cashew Butter

• Spread on organic sourdough breads or whole grain bread.
• Drizzle over porridge, chia seed pudding, or smoothie bowls.
• Pair with chocolate chips for an indulgent snack.
• Use in baking (cookies, brownies, protein balls or swirled into banana bread).
• Serve as a delicious spread alongside fruit, crackers or rustic breads.

Enjoy your homemade cashew coconut butter as a delicious spread, stirred into smoothies, or slathered on warm toast.

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