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 BUTTER
Sweet & salty healthy homemade cashew coconut butter perfect for spreading and dipping on just about anything. Paleo, vegan, and Whole30 approved!
Provided by Kelly
Categories Side Dish
Time 15m
Number Of Ingredients 3
Steps:
- Optional - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and roast cashews for 5 minutes until warmed and golden brown.
- Add all ingredients to a Vitamix, high powered blender, or food processor. Process for 8-10 minutes (or longer depending on what you are using) until throughly combined and ingredients form into a smooth and creamy consistency. I used the tamper on my Vitamix to make sure everything was incorporated and stopping every so often and scrape down the sides.
- Store in an airtight glass container in a cool dry place. Enjoy!
Nutrition Facts : ServingSize 1 tablespoon, Calories 103 kcal, Carbohydrate 4.7 g, Protein 2.4 g, Fat 8.3 g, SaturatedFat 3.8 g, Fiber 1.1 g, Sugar 1.2 g, UnsaturatedFat 3.7 g
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
VANILLA-COCONUT CASHEW BUTTER
Provided by Food Network Kitchen
Time 15m
Yield 1 cup
Number Of Ingredients 0
Steps:
- Make Basic Almond Butter, replacing the almonds with roasted unsalted cashews and the vegetable oil with softened coconut oil. Add 1/3 cup sweetened shredded coconut and 1 teaspoon vanilla bean paste and process until the coconut is finely chopped. Pulse in 1 to 2 teaspoons more coconut oil.
COCONUT-CURRY CASHEWS
Cashew curry, a popular Indian dish, is the inspiration for this snack. The sweet coconut flakes subdue the heat of the spice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds Cashews
Time 1h5m
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Melt butter in medium saucepan over medium heat. Stir in curry powder, and cook until toasted, about 1 minute. Stir in sugar, water, honey, and 1 1/4 teaspoons salt. (Mixture will resemble wet sand.) Add cashews, and toss to coat using a rubber spatula.
- Transfer cashew mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake for 15 minutes. Remove from oven, stir, and sprinkle with coconut. Bake until cashews and coconut are golden, 6 to 7 minutes more.
- Transfer sheet to a wire rack. Stir nuts, and let stand until cool and hardened, about 30 minutes.
COCONUT-CASHEW CRUNCHERS
Super-size crunchy cookies will warm a cool kitchen and fill it with memorable sweet smells and tastes!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 22
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in coconut and cashews.
- Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet; flatten slightly.
- Bake 12 to 16 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 290, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 220 mg, Sugar 22 g, TransFat 0 g
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
More about "cashew coconut butter recipes"
"GOLDEN MILK" COCONUT CASHEW BUTTER • FIT MITTEN KITCHEN
From fitmittenkitchen.com
Cuisine Indian-AmericanTotal Time 30 minsCategory Nut Butters And SpreadsCalories 263 per serving
- Preheat oven to 325ºF and place cashews on a large baking sheet. Spread evenly in one layer; toast for 8-10 minutes. Let nuts cool on pan for 10 minutes.
- Place slightly cooled cashews in bowl of food processor with unsweetened coconut and spices; cover with lid. Process until everything breaks down and cashews start to almost get smooth. This is where you can oil to help speed things up. Scrape down the sides of the bowl when necessary. The time it takes will depend on the power of your food processor or blender and bowl capacity.
- Once the coconut cashew butter is almost creamy, add vanilla; continue processing until desired consistency is reached – the longer you process, the smoother and drippier the butter will be. The bowl will likely be warm so allow the cashew butter to cool slightly before putting in jar.
- Transfer Golden Milk Coconut Cashew Butter to 16oz jar with lid. Or divide into smaller jars. Store at room temperature, or fridge for longer period of time.
COCONUT CASHEW BUTTER - BAKERITA
From bakerita.com
Reviews 21Estimated Reading Time 2 mins
- Place the cashews in the food processor for about 5-7 minutes or until the mixture is completely smooth (it will go through stages, such as powdery, paste-y, and then turn into a big ball. Don’t worry, as the oils are released it will continue to break down until it gets creamy and delicious!). Scrape down every 2-3 minutes or as necessary.
- Once the mixture is at the right consistency, add in the coconut chips, coconut oil, and salt. Process until combined and coconut chips are broken up to desired consistency. Place in a sterilized jar and refrigerate for up to 2 months, or keep at room temperature for up to 2 weeks.
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