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coconut and cashew butter recipe
Kathryn Coyle

Coconut Cashew Butter

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. 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.
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Prep Time 5 minutes
Cook Time 12 minutes
Servings: 10
Course: From Scratch
Cuisine: American
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups unsalted cashews
  • 1 cup unsweetened desiccated coconut organic optional

Equipment

  • 1 baking tray
  • 1 food processor
  • 1 Glass jar For storage

Method
 

  1. Preheat oven (Heat oven to 180°C (350°F)
  2. Spread cashews on a baking sheet and toast for 8–10 minutes
  3. Add the desiccated coconut halfway through so it doesn’t burn
  4.  Remove when golden brown
  5. Transfer to a food processor
  6. Blend for 10–12 minutes, scraping the sides with a silicone spatula as needed
  7. Watch it transform from crumbles to paste and then smooth, creamy butter

Video

Notes

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.