I played susie homemaker this afternoon and made my own cashew butter. My friend Justine taught me a few months ago how to make her amazing and now famous almond butter with cinnamon and honey. So today my friend Courtney and I came up with another homemade nut butter. Almonds have more protein and fiber than cashews, but cashews are still packed full of vitamins, minerals, and healthy fats. They are much softer than almonds, so they break down in the blender faster. We ate the cashew butter with red gala apples and it was delicious. Give it a try-just make sure you have either a vitamix blender or food processor to break down the nuts. Ryan if you read this Courtney would like a Vitamix for her birthday.
Cashew Coconut Butter
3 cups cashews (I did 2 cups raw unsalted cashews and 1 cup 50% less salt roasted cashews)
1 cup shredded unsweetened coconut (divided)
2 Tbsp. honey
1/2 tsp. salt
Directions: Pour cashews in a blender or food processor. Blend for 12 minutes on medium speed until the cashews break down and liquify. Scrape the sides of the blender every two minutes. Open the blender top and pour in 1/2 cup coconut. Blend for one more minute until combined. Pour cashew liquid into a bowl. Stir in remaining coconut, honey, and salt. Stir to combine. Pour into an air tight jar or container and store in the refrigerator. Serve with fruit or on toast.
For a great almond butter recipe check out Justine’s almond butter on my website!
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