Coconut Cashew Butter Recipe By Tasty
CASHEW COCONUT BUTTER
Sweet & salty healthy homemade cashew coconut butter perfect for spreading and dipping on just about anything. Paleo, vegan, and Whole30 approved!
Provided by Kelly
Categories Side Dish
Time 15m
Number Of Ingredients 3
Steps:
- Optional - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and roast cashews for 5 minutes until warmed and golden brown.
- Add all ingredients to a Vitamix, high powered blender, or food processor. Process for 8-10 minutes (or longer depending on what you are using) until throughly combined and ingredients form into a smooth and creamy consistency. I used the tamper on my Vitamix to make sure everything was incorporated and stopping every so often and scrape down the sides.
- Store in an airtight glass container in a cool dry place. Enjoy!
Nutrition Facts : ServingSize 1 tablespoon, Calories 103 kcal, Carbohydrate 4.7 g, Protein 2.4 g, Fat 8.3 g, SaturatedFat 3.8 g, Fiber 1.1 g, Sugar 1.2 g, UnsaturatedFat 3.7 g
CASHEW COCONUT BUTTER
Cashew coconut butter is a simple homemade nut butter that goes well with anything sweet. Easy to make and budget friendly! You will never need to buy fancy nut butter at the store again!
Provided by Samantha Rowland
Categories Snack
Time 25m
Number Of Ingredients 2
Steps:
- Preheat oven to 350.
- Line the baking sheet with parchment paper or foil. Add the raw cashews and place in the oven for 6 minutes. NOTE: If you are using roasted cashews, skip this step.
- Remove from oven and add the unsweetened coconut flakes to the baking sheet along with the cashews. Bake 3 minutes. NOTE: If you are using roasted cashews, add both the cashews and the coconut flakes to the oven together and toast 3 minutes.
- Take out of the oven and allow to cool 5-10 minutes.
- Add cashews and coconut flakes to food processor and process a total of 6-7 minutes. You will want to pause it and scrape down the sides 1-2 times during processing.
- Store in an airtight container in the pantry about 1 month or in the fridge up to 3 months.
Nutrition Facts : Calories 182 kcal, Carbohydrate 9 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Sodium 2 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
COCONUT CASHEW BUTTER RECIPE BY TASTY
Here's what you need: roasted cashew, unsweetened coconut flake, coconut oil, food processor
Provided by Tiffany Lo
Categories Snacks
Yield 12 servings
Number Of Ingredients 4
Steps:
- NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread cashews onto a baking tray and bake for 10-12 minutes or until you can smell them.
- In a food processor, blend raw cashews. Scrape down the sides when necessary. Nuts should turn into a ball then even out.
- Once the mixture looks creamy, add unsweetened coconut flakes and coconut oil.
- Blend until well combined.
- Pour into a jar, store in a refrigerator and use within one month.
- Nutrition Calories: 2063 Fat: 161 grams Carbs: 127 grams Fiber: 17 grams Sugars: 47 grams Protein: 53 grams
- Enjoy!
Nutrition Facts : Calories 171 calories, Carbohydrate 10 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, Sugar 3 grams
CASHEW COCONUT BUTTER
Make and share this Cashew Coconut Butter recipe from Food.com.
Provided by brittnay_bailey
Categories Spreads
Time 15m
Yield 25 serving(s)
Number Of Ingredients 2
Steps:
- Find the directions at http://thenutbutterhub.com/coconutcashewbutter/.
- -.
Nutrition Facts : Calories 12, Fat 0.7, SaturatedFat 0.7, Sodium 7.7, Carbohydrate 1.3, Fiber 0.2, Sugar 0.9, Protein 0.1
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