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vanilla coconut cashew butter

Vanilla Coconut Cashew Butter

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

Ingredients

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

Instructions

  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)