Description
A simple, creamy, and delicious homemade cashew butter made with just two ingredients. Perfect for spreading on toast, adding to smoothies, or enjoying by the spoonful.
Ingredients
- 4 cups raw cashews
- 2 teaspoons extra virgin coconut oil
Instructions
- Toast the Cashews: Preheat your oven to 325°F. Spread the raw cashews evenly on a medium-sized baking sheet in a single layer. Toast for 10-15 minutes, or until lightly golden, stirring halfway through. Let the cashews cool on the pan for about 10 minutes.
- Process the Cashews: Once the cashews have cooled slightly, place them into the bowl of a food processor and secure the lid. Process the cashews for about 10 minutes, stopping occasionally to scrape down the sides of the bowl. The cashews will begin to form a slightly creamy consistency.
- Add Coconut Oil: With the food processor running, add 2 teaspoons of coconut oil. Continue processing for another 5 minutes, or until you reach your desired creamy consistency.
- Cool and Store: Transfer the cashew butter into a jar with a lid and store in the refrigerator.
Notes
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- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Spread
- Method: Food Processor
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 94
- Sugar: 1g
- Sodium: 0mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
