Cashew butter is rich and luxurious on its own, but is taken to another flavor level with toasted coconut - no sweetener necessary!
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Servings 14oz (just under 2 cups)
3 1/2cups(1 lb) cashews(unsalted)
1/2cupshredded coconut(I used unsweetened)
Preheat oven to 350 degrees F. Spread the coconut out on a parchment-lined baking sheet and toast in the oven until lightly browned and smelling toasty, about 5 minutes. Remove and place in the bowl of a food processor (I use this 9-cup one).
Spread the cashews out on the same parchment-lined baking sheet (I used the same piece of parchment paper) and toast in the oven for 8-10 minutes, until fragrant. Place in the bowl of the food processor with the coconut. Add the vanilla extract and salt to the bowl.
Process for two minutes at a time, scraping down the sides and along the bottom edge of the bowl with a metal spatula when you stop each time (I don't recommend rubber or silicone spatulas, as they will get cut by the blade).
After about 5 minutes of processing, the mixture will start balling up and spinning around, and it will seem like nothing is going to happen - just be patient. Keep processing and scraping down every 2 minutes.
At about the 10-12 minute mark, the mixture will finally smooth out into a butter! Stop the processor, taste it and see if you like the salt level. If not, add 1/4 teaspoon, process for a minute, and taste again. Repeat if necessary.
You can stop here, or keep processing for 2-3 more minutes for a really creamy, liquidy texture like the store-bought nut butters.
Pour into a 16-oz jar (it will come up 3/4 of the way) and enjoy! Store in the fridge for up to 3 weeks, though I doubt it will last that long.
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