Vanilla Toasted Coconut Cashew Butter

  1. Pre-heat oven to 300 degrees F.

  2. Spread chopped cashews out in single layer on baking sheet. Toast in the oven for 5 minutes. Then, add coconut to the baking sheet, and toast 5 more minutes until all contents of baking sheet are golden brown. Remove from oven, and let sit 5 minutes.

  3. Add cashews, coconut, vanilla, salt, and maple syrup to the food processor. Pulse 5-6 times before blending. Blend on a medium-low speed for about 15 minutes until mixture is completely smooth.

**This process takes a while, and you will have to scrape down the sides of your food processor very often. The blending time will vary depending on the strength of your food processor.


2 c. raw, chopped cashews
1.5 c. unsweetened shredded coconut
1 tsp. vanilla extract
1/2 tsp. salt
1-2 tsp. maple syrup (optional)

Baking sheet
High powered blender (such as Vitamix) or food processor
Mason jar for storage

10 minute prep
15 minute active cook time

Vegan, gluten-free, dairy-free, refined-sugar free, paleo friendly

Venzi’s Notes

I first decided to try making my own nut butters for Christmas gifts this past Christmas. Ya’ll — it’s such a game changer. Not only did I realize it was a much cheaper option, but I also had so much fun customizing the butters to my personal tastes. This combination was my absoltute favorite. In fact, it’s the hardest thing for me to find the self-control to stop eating it by the spoonful once it’s made. My favorite way to eat this one is over oatmeal, but it’s also great on toast, drizzled over fruit or used as a fruit dip, or spooned over yogurt bowls. Enjoy!