+QP +SF +GF
Addictive. This is the only word that aptly describes the taste of this creamy, sweet, delectable nut butter—a nut butter that puts all the rest to shame.
Cashew butter is rich on its own, but when coconut is added to the lineup, tropical notes perfume the entire spread, satisfying a desire you didn’t even know existed. Enjoy it spread onto toast, stuffed into dates, on top of fruit, in smoothies or all on its own. —MR
SERVES 6 TO 8
2 cups (220 g) unsalted cashews, roasted
2 tsp (7 g) pure vanilla powder
½ cup (38 g) unsweetened coconut shreds or desiccated coconut
Pinch of sea salt
Simply place the roasted nuts, vanilla and coconut into a food processor with a sprinkle of sea salt and blend until a thick and creamy nut butter forms. This should take about 15 to 20 minutes.
If you have raw nuts, you can toast them in the oven at 350°F (177°C) for 10 minutes. Set them aside until they are cool and ready for grinding.
Store the nut butter in an airtight container in the refrigerator and enjoy!