Vanilla Coconut Cashew Butter
My boys love peanut butter. Like, seriously love peanut butter. Between the two of them, we go through large jars of the stuff like it’s water. Now, I like peanut butter, but I can’t eat it for lunch every single day (like some toddlers I know… ahem). But I do love a good smear of nut butter on a piece of toast or some apple slices now and again. Now, while I think peanuts are dandy, cashews are pretty much my jam. Their creamy texture and subtle sweet flavor make them the perfect candidate for turning into a spread.
Last year, at a food festival, we happened on a company that made some amazing-sounding nut butters. However, the price tag on a small jar was a bit out of my budget. And I couldn’t help by think, “Heck, I could make that!” And so I did. It turns out that it’s so ridiculously easy that I’m not quite sure why I don’t do it more often.
And it rocks. Smooth, creamy, with little bits of chewy coconut and an underlying hint of vanilla. This isn’t your kid’s nut butter, folks. But with a smear of blackberry jam, it does make one heck of a PB&J. I might even share a little with the boys. Just a little.
Vanilla Coconut Cashew Butter
Refrigerated, this gets a bit firm and even a little crumbly. You can absolutely store it in the fridge if you want it to stay good indefinitely, but you may need to warm it just a bit to make it nice and spreadable.
Ingredients
- 2 cups unsalted cashews
- 2 tablespoons coconut oil
- 1/2 cup unsweetened coconut shreds
- 1/2 teaspoon vanilla
Instructions
- In a food processor, combine cashews and coconut oil. Process until mostly smooth and creamy. Add the coconut and vanilla and process until you've reached the desired smoothness. Transfer to an airtight container and store in a cool, dark spot.