Best 4 Coconut Cashew Butter Recipe By Tasty Recipes
Indulge in a symphony of flavors with our delightful Coconut Cashew Butter Recipe, a culinary masterpiece that tantalizes your taste buds. This irresistible spread combines the velvety richness of cashews, the tropical sweetness of coconut, and a hint of salt, creating a versatile and delectable treat. Whether you're looking for a luscious dip for your favorite fruits, a creamy addition to your smoothies, or a decadent filling for your baked goods, this Coconut Cashew Butter is the perfect choice. With its smooth texture and addictive flavor, it's sure to become a staple in your kitchen. In addition to the classic Coconut Cashew Butter recipe, we've also included variations to cater to different dietary preferences and flavor profiles. Discover the zesty kick of our Spicy Coconut Cashew Butter, the nutty goodness of our Chocolate Coconut Cashew Butter, and the lusciousness of our Vegan Coconut Cashew Butter. Each recipe is carefully crafted to deliver a unique taste experience, while maintaining the essence of our signature Coconut Cashew Butter.
Here are our top 4 tried and tested recipes!
CASHEW COCONUT BUTTER
Cashew coconut butter is a simple homemade nut butter that goes well with anything sweet. Easy to make and budget friendly! You will never need to buy fancy nut butter at the store again!
Provided by Samantha Rowland
Categories Snack
Time 25m
Number Of Ingredients 2
Steps:
- Preheat oven to 350.
- Line the baking sheet with parchment paper or foil. Add the raw cashews and place in the oven for 6 minutes. NOTE: If you are using roasted cashews, skip this step.
- Remove from oven and add the unsweetened coconut flakes to the baking sheet along with the cashews. Bake 3 minutes. NOTE: If you are using roasted cashews, add both the cashews and the coconut flakes to the oven together and toast 3 minutes.
- Take out of the oven and allow to cool 5-10 minutes.
- Add cashews and coconut flakes to food processor and process a total of 6-7 minutes. You will want to pause it and scrape down the sides 1-2 times during processing.
- Store in an airtight container in the pantry about 1 month or in the fridge up to 3 months.
Nutrition Facts : Calories 182 kcal, Carbohydrate 9 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Sodium 2 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
COCONUT CASHEW BUTTER RECIPE BY TASTY
Here's what you need: roasted cashew, unsweetened coconut flake, coconut oil, food processor
Provided by Tiffany Lo
Categories Snacks
Yield 12 servings
Number Of Ingredients 4
Steps:
- NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread cashews onto a baking tray and bake for 10-12 minutes or until you can smell them.
- In a food processor, blend raw cashews. Scrape down the sides when necessary. Nuts should turn into a ball then even out.
- Once the mixture looks creamy, add unsweetened coconut flakes and coconut oil.
- Blend until well combined.
- Pour into a jar, store in a refrigerator and use within one month.
- Nutrition Calories: 2063 Fat: 161 grams Carbs: 127 grams Fiber: 17 grams Sugars: 47 grams Protein: 53 grams
- Enjoy!
Nutrition Facts : Calories 171 calories, Carbohydrate 10 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, Sugar 3 grams
CASHEW COCONUT BARS RECIPE BY TASTY
Here's what you need: raw cashews, pitted date, shredded coconut, salt, coconut milk, vanilla extract
Provided by Mercedes Sandoval
Categories Snacks
Yield 12 bars
Number Of Ingredients 6
Steps:
- Line an 8-inch (20 cm) square baking dish with parchment paper.
- Add the cashews, dates, coconut, salt, coconut milk, and vanilla to a food processor and pulse until the mixture starts to clump together.
- Transfer the mixture to the prepared baking dish and press into an even layer. Top with more coconut, if desired.
- Chill for 1 hour.
- Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
- Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 153 calories, Carbohydrate 17 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, Sugar 11 grams
CASHEW BUTTER
Once you taste how great homemade cashew butter is, you'll never go to back to store-bought. The coconut oil makes the butter just a little creamier, but you can omit it if you don't normally keep it on hand. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield about 1 cup.
Number Of Ingredients 3
Steps:
- Process cashews and salt in a food processor until desired consistency, about 5-7 minutes, scraping down sides as needed. Add coconut oil and process another 30 seconds. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 83 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
Tips:
- Use fresh coconut: Fresh coconut meat has a sweeter and richer flavor than dried or shredded coconut.
- Toast the cashews: Toasting the cashews enhances their flavor and makes them more crunchy.
- Use a high-powered blender or food processor: This will help to create a smooth and creamy butter.
- Start with a small batch: This will help you to get the right consistency and flavor. You can always make more if needed.
- Store the butter in an airtight container in the refrigerator: It will keep for up to 2 weeks.
Conclusion:
Coconut cashew butter is a delicious and versatile spread that can be used in a variety of ways. It's perfect for toast, crackers, fruit, and yogurt. It can also be used as a dip for vegetables or as an ingredient in smoothies and baked goods. With its sweet and nutty flavor, coconut cashew butter is sure to be a hit with everyone who tries it.
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