Cashew Coconut Butter


cashew coconut 4




Nut butters are fantastic

Speaking to all the nut butter lovers out there: Can you even imagine a life without peanut butter, cashew butter or almond butter? No? Me neither? Honestly, for a few years now for me it’s no challenge to eat a whole jar of any kind of nut butter each week. There are just so many ways to add nut butters to your meals: I for example love cashew butter in my oatmeal, peanut butter in asian dishes or almond butter with some fruit. You see, they go with simply every kind of food. That’s why we need nut butters in our lives. And we need a lot of it.

The only problem is that buying such large amounts of nut butter every week can quickly become very expensive. So why not trying to make them on our own? Not only will this be less expensive in the long run but also it’s really nice because you can create you own special kinds of nut butters by combining different kinds of nuts or adding some extra flavours. Now here is what I created the last time I made myself a jar of nut butter:


 cashew coconut butter en



  • 200 g cashews
  • 70 g coconut flakes
  • 1/2 ts cardamom
  • 1/2 ts vanilla



Before you start mixing I would recommend you to roast the cashews in the oven. I roasted them at about 150 °C for 5 minutes. But keep an eye on them as they get too dark very easily. Let them cool down afterwards. Then put the cashews and coconut flakes in your food processor and start mixing. This can take a few minutes. Just mix everything for about 30 seconds, then make a short break and mix again. Repeat until your cashew coconut butter is heavenly creamy. Lastly add cardamom and vanilla and mix it one last time.



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