(The ad below will not display on your printed page)
Coconut-Sesame Cashew Butter
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
1Preheat oven to 350°F.
2Spread 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.