Can we take a moment to appreciate the goodness that is homemade nut butter? Sort of like baking bread or making pasta from scratch, nothing beats the process of turning simple, no-fuss ingredients into something delicious. It’s a labor of love, but cooking isn’t about instant gratification. And while most things worth savoring require extra time, the experience is unparalleled. Truthfully, when you spend extra minutes, hours, or days making something — anything — that you could otherwise buy, there’s a delightful sense of accomplishment gained. And I’m here for it.
Speaking of turning no-fuss ingredients into something delicious, let’s talk about coconut cashew butter. Maybe you’re reading this because a) you’d rather forgo spending $8.99 on a jar of nut butter filled with processed oil and sugar or b) you’re keen on learning a new skill. Either way, you’re in the right place.
Before we dive into this recipe, keep in mind that most nut butters come wrapped in plastic. And Americans generate a lot of waste. Since sustainability is imperative to our future, either completely clean out your nut butter jars before recycling them, or go the eco-friendly route: head to your local grocery store’s bulk section, bring re-usable dry good bags or glass jars with you, and fill up your nuts / seeds without plastic. Just be sure to weigh your bags or jars before filling them up.
You can find bulk bins in Safeway, Sprouts, Natural Grocer’s, Alfalfa’s, Whole Foods, and more. Feel free to call your grocery store ahead of time and ask about the types of bags / jars they allow. Otherwise, find a co-op! If conveniently close to home, co-ops are a great way to support your local community and lessen your carbon footprint. While I linked to co-op resources in Colorado, they exist all over the United States. A quick Google search will help you out. Co-ops usually have a variety of bulk-bin options. Last but not least, you can also find bulk nuts online.
For more information on sustainability, my friend Meg has phenomenal resources on her website, The Well Essentials.
Coconut Cashew Butter
Last month, I was gifted a beautiful Vitamix for my birthday. It’s the most expensive tool in our kitchen, but it’s also the most versatile. I’ve blended creamy soups, cold smoothies, and flavorful sauces in it. Thank you, m & d. The other day, I used my Vitamix to make this coconut cashew butter, but a high-powered food processor is ideal. I say that because I’ve also tested nut butter in our food processor, and it’s quicker and smoother. That said, let it be known that you can make nut butter in a blender. 😉 Note — the longer you blend / pulse your nuts, the creamier the consistency will be. While I erred on the side of a thicker, solid nut butter, you do you. If you can spare the extra minutes, roast your cashews. It takes this recipe from good to great.
2 cups raw cashews
2 tablespoons coconut oil
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt
1. Pre-heat your oven to 400 degrees Fahrenheit and spread out your cashews on a baking sheet.
2. Roast your cashews for 3-5 minutes, or until they start to brown and caramelize. You can skip this step if you buy roasted cashews.
3. In your food processor (or high-speed blender), add your cashews and coconut oil. Pulse or blend until the texture is smooth and creamy. Depending on the kitchen appliance you use, this may take 5-10 minutes. Scrape down the sides as you go. Be patient.
4. Add in the rest of the ingredients — ground cinnamon, vanilla extract, and sea salt — and pulse until well-combined (30 seconds – 1 minute).
5. Spread onto toast, across a sliced banana, or store in an air-tight container in the fridge. The nut butter will last for up to one month.
If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations.