Coconut-Sesame Cashew Butter

Coconut-Sesame Cashew Butter

2 Reviews
From: EatingWell Magazine, March/April 2015

Turn your food processor into a nut-butter-making machine with this easy recipe for homemade cashew butter. Try it on toast, spread on a banana or whizzed into a smoothie.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1½ cups unsalted cashews
  • ⅓ cup unsweetened coconut flakes
  • 2 tablespoons sesame seeds
  • 1 tablespoon canola oil or melted coconut oil (see Tip)
  • ¼ teaspoon salt

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350°F.
  2. Spread cashews, coconut and sesame seeds in a shallow baking dish. Bake, stirring once or twice, until fragrant, 8 to 10 minutes. Transfer to a food processor; add oil and salt. Process, stopping to scrape down the sides (and give your food processor a little rest) as needed, until smooth and creamy, at least 8 minutes and up to 10 minutes.
  • Make Ahead Tip: Store airtight at room temperature for up to 1 month.
  • Coconut oil is solid at temperatures below 76°F. To melt solidified coconut oil, remove the lid and place the container in a bowl of very hot water; stir frequently until melted.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 198 calories; 17 g fat(5 g sat); 2 g fiber; 10 g carbohydrates; 5 g protein; 20 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 34 mg calcium; 2 mg iron; 78 mg sodium; 174 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 3½ fat

Reviews 2

November 15, 2017
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By: cookinVT
Delicious! I find that it works best to add the coconut oil at the end - smooth and creamy.
April 12, 2016
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By: EatingWell User
Delicious! This stuff is amazing. It's like a nut frosting. I used raw, unprocessed ingredients and toasted them myself (don't skip that step). I also added a pinch of stevia, although it probably didn't even need it. Now I am just trying not to eat the whole jar.
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