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Coconut Cashew Butter

Ingredients

  • 2 cups raw cashews
  • 2 tbsp coconut oil
  • 1 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 1/2 tsp sea salt

Instructions

  • Pre-heat your oven to 400 degrees Fahrenheit and spread out your cashews on a baking sheet.
  • 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.
  • 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.
  • Add in the rest of the ingredients — ground cinnamon, vanilla extract, and sea salt — and pulse until well-combined (30 seconds - 1 minute).
  • 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.

Notes

If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.