Vanilla Coconut Cashew Butter is a smooth, decadent nut butter that reminds me of a creamy rendition of a blondie cookie bar, the significantly under-appreciated cousin to the brownie. Seriously, where is the love for the blondies out there? Maybe it’s that buttery taste that gets to me, but blondies are a pretty perfect cookie.
In any case, if you’ve followed my blog thus far, you know that I am hopelessly devoted to homemade nut and seed butters. And the reasons for that are threefold:
- You know exactly what goes into your homemade nut or seed butter. You don’t have to give into suspicious oils, added sugars, or any other dubious ingredient.
- Homemade nut butters don’t cost an arm and a leg to make. Store-bought gourmet nut butters are obviously delicious, too. But they can also be pretty pricey. And before you drop $12-$15 on a jar of cashew butter, you should know that this one here involved a quick trip to Sprouts‘ bulk section, about $4 worth of raw cashews (without added oils or salt), and a third of a bag of organic shredded coconut that I already had in my cupboard. Not too shabby, right?
- They are delicious. So there’s that.
As with my Coconut Sugar-Sweetened Sunflower Seed Butter and Honey-Cinnamon Walnut Butter, this Vanilla Coconut Cashew Butter comes together in two simple steps. First, add the cashews and coconut to your food processor and process for 5 minutes. Then, add everything else and process for 5 minutes. So darn simple, right?
Give or take a few tweaks here and there, if you use this method to make any kind of homemade nut or seed butter, you’ll be golden.