Toasted Coconut Cashew Butter {Recipe ReDux}

Wow! I can’t believe it’s already May 21. That means t-minus one week until yours truly’s birthday AND it’s Recipe ReDux time! This month we were tasked with showcasing kitchen staples that we now make from scratch – but in the past purchased.

For me, that’s got to be nut butters. Ever since discovering how easy it was to make nut butter thanks to my Homemade Nutella recipe from a previous Recipe ReDux, I’ve been making a new type of nut butter weekly.

And I literally have to make a new jar weekly. The boyfriend likes to eat massive spoonfuls straight out of the jar, so we go through nut butters pretty quickly in our household. [I also eat it straight from the jar but in much smaller, daintier bites.]

coconut_cashew_butter

After making some bomb almond butter (#nerd) and delicious peanut butter, it was time for the big dog: CASHEW BUTTER.

This started out as one-ingredient cashew butter, but as the butter was “churning” in my food processor, the evil genius in me came out and I felt compelled to elevate the butta’ with, what else but unsweetened shredded coconut. Because coconut is delicious and full of healthy fat (yes, saturated fats can be healthy too). And because I’ve been wanting coconut in everything lately.

Whatever you do, please, pleeaasseee don’t be intimidated by “homemade nut butter” — it’s super-easy and while it takes about 10 minutes to get all dreamy and creamy, it only takes about 2 minutes of hands-on time and the flavor combinations are endless. Add some cinnamon, smoked sea salt, ginger or go savory with paprika, curry or rosemary. This is your nut butter party and you’ll add what you want to.

Toasted Coconut Cashew Butter

This really is amazing straight out of the jar, but is also fantastic drizzled over Greek yogurt, as a dip for fruit (pears are especially delicious) or as part of the most insane-good cashew butter and jelly sandwich known to man.

Ingredients:

  • 16 oz. raw, unsalted cashews
  • 1/2 cup unsweetened shredded coconut
  • 1 tsp. sea salt

Directions:

  1. Preheat oven to 375 degrees. Lay cashews on a baking sheet and toast for about 10 minutes, or until fragrant. toasted_coconut_cashew_butter
  2. Let cashews cool for about 15 minutes (or longer) — they get hot in the food processor so the cooler they are, the better.
  3. Add to food processor and process for about 10 minutes, or until it forms a creamy butter. See stages of nut butter chart below.
  4. Once cashews form a creamy butter, add coconut and sea salt and process another 2-3 minutes.

stages_nut_butter

STAGES OF NUT BUTTER

  1. Intact Nuts
  2. Nut Meal/Flour
  3. Giant blob of nut butter (it helps to smash this apart a couple times)
  4. Creamy, dreamy nut butter

Check out more amazing homemade creations from the talented Recipe ReDuxers by clicking the icon below. Enjoy!

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12 thoughts on “Toasted Coconut Cashew Butter {Recipe ReDux}

  1. Pingback: Red Velvet Protein Bites {Recipe ReDux} | Art of Nutrition

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