Cashew butter is high in protein, B vitamins, and unsaturated fats that help boost metabolism, promote cellular health, increase skin and muscle tone, and enhance the immune and nervous systems. While it contains less fat than most other nut butter varieties, a single teaspoon of unsalted cashew butter contains 94 calories, 12% of the daily value of fat, and 8% of the daily value of saturated fats. To learn more about the health benefits of Cashew Butter and how to use it, read this article. This recipe includes quite a bit of super-healthy, super-good for you coconut oil to this cashew butter. You don't have to. But it's yummy, and your skin will thank you.
How to Make Homemade Cashew Butter
1 1/2 cups
- 8.8 oz raw cashews, soaked overnight
- 5-7 tbsp. raw coconut oil, melted (more or less depending on the speed and strength of your blender or food processor)
- 1/2 tsp vanilla paste (optional)
- 1 tsp ground cinnamon (optional)
- Place the cashews in a powerful food processor or high-speed blender such as a Vitamix.
- Blend with a few tablespoons of coconut oil for 10-15 minutes. Every few minutes stop the processor or blender to scraped down the sides with a spatula; this helps the machine not getting stuck.
- Add the vanilla paste and/or cinnamon and keep blending.
- Store in a jar in the fridge for up to 3 days.