Recipe Image

Coconut-Sesame Cashew Butter

  • 15 m
  • 15 m
EatingWell Test Kitchen
“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. ”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/18/2019