vanilla coconut cashew butter

Vanilla Coconut Cashew Butter

Vanilla Coconut Cashew Butter is a smooth, decadent nut butter that reminds me of a creamy rendition of a blondie cookie bar, the significantly under-appreciated cousin to the brownie. Seriously, where is the love for the blondies out there? Maybe it’s that buttery taste that gets to me, but blondies are a pretty perfect cookie.

In any case, if you’ve followed my blog thus far, you know that I am hopelessly devoted to homemade nut and seed butters. And the reasons for that are threefold:

  1. You know exactly what goes into your homemade nut or seed butter. You don’t have to give into suspicious oils, added sugars, or any other dubious ingredient.
  2. Homemade nut butters don’t cost an arm and a leg to make. Store-bought gourmet nut butters are obviously delicious, too. But they can also be pretty pricey. And before you drop $12-$15 on a jar of cashew butter, you should know that this one here involved a quick trip to Sprouts‘ bulk section, about $4 worth of raw cashews (without added oils or salt), and a third of a bag of organic shredded coconut that I already had in my cupboard. Not too shabby, right?
  3. They are delicious. So there’s that.

the process

As with my Coconut Sugar-Sweetened Sunflower Seed Butter and Honey-Cinnamon Walnut Butter, this Vanilla Coconut Cashew Butter comes together in two simple steps. First, add the cashews and coconut to your food processor and process for 5 minutes. Then, add everything else and process for 5 minutes. So darn simple, right?

Give or take a few tweaks here and there, if you use this method to make any kind of homemade nut or seed butter, you’ll be golden.

Vanilla Coconut Cashew Butter

Course Breakfast, Snack
Cuisine American
Total Time 10 minutes
Author Edited Kitchen


  • 2 cups raw cashews
  • 1 cup unsweetened shredded coconut
  • 1/2 tsp sea salt
  • 1 tsp pure vanilla extract
  • 2 tbsp coconut oil melted


  1. Add raw cashews and shredded coconut to food processor and process on HIGH setting for 5 minutes
  2. After 5 minutes, scrape down cashew/coconut mixture from sides of food processor, and add in coconut oil, sea salt, and vanilla
  3. Process all ingredients for 5 more minutes on LOW to incorporate oil, salt, and vanilla
  4. Store in mason jar at room temperature for about 1 week (you can store in refrigerator for a bit longer, but the coconut oil will result in the butter hardening, so you will need to warm it up to spread evenly)