My name is Brittany and I’m a nut butter addict.
And I have no shame. I’m never without a variety of nut butters in the house, but since getting my Vitamix, they’ve only gotten better. Polish off a jar? No problem, let’s just make something else! The best part of making your own nut butter is scraping the bottom of the blender. Am I right?! 😉
A couple months ago I found Coconut Cashews from Trader Joe’s. I figure if I can make nut butter with raw or roasted nuts, why not try this?
The result was an extremely flavorful, creamy, wonderful nut butter that I loved. What I didn’t love, however, was the added ingredients. Of course that meant the minute I ran out, I had to make my own without the extras. It’s so easy, it’s silly.
Creamy Coconut Cashew Butter
Make twelve 2 tbsp servings
– 2 cups cashews; roasted
– 1 cup unsweetened shredded coconut
– 1 tsp salt
Place all ingredients in a high-power blender or food processor and blend away! You may need to stop and scrape the sides a few times, but give it a couple minutes to get creamy.
I didn’t need to add any additional oil because of the natural oils in the cashews and coconut. I store my fresh nut butters in the fridge and they last months. I also recommend that you leave it out at room temp for a few minutes before spreading, scooping, etc to soften up a bit.
Per 2 tbsp serving
157 Calories / 14g Fat / 7g Carbs / 1g Sugar / 2g Fiber / 4g Protein
Don’t want to stop there? Use this coconut cashew butter in my Minty Irish Powerballs for a St. Patty’s Day-approved treat 😉
Food for Thought
What is your favorite kind of nut [or seed] butter?
Are you making anything green for St. Patricks Day?