Creamy Cashew Nut Butter

Brooke Newberry
(Photo: )

Cashew Nut Butter

To make 1 cup:

  • 2 cups unsalted, unroasted cashews
  • 2 Tablespoons coconut oil
  • ¼ teaspoon kosher salt

*The nuts can optionally be roasted.

*Vegetable oil can be substituted for the Coconut oil if desired.  We like the sweet, smooth flavor that the coconut oil imparts.  

Process in food processor at high speed. The nuts will transform into a powder and eventually the cashew’s oils will release, causing the mixture to become creamy. Occasionally scrape down sides of processor bowl. This could take up to 20 minutes, so it’s a good idea to rest the processor’s motor a few times during the entire process. Taste and add more kosher salt if needed. Store the finished nut butter in an airtight mason jar.

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