Creamy raw cashew butter with a hint of cinnamon and coconut flavor – this recipe will have you eating this stuff by the spoonful this afternoon.
- 2 1/2 cups raw cashews
- 3 1/2 tablespoons liquefied coconut oil
- 1 1/4 teaspoon cinnamon
- Combine all ingredients in a high-powered food processor and allow to run for approximately eight minutes, scraping sides of the food processor every two to three minutes. Process for additional time if creamier nut butter is desired.
- A high-powered food processor is necessary. I’ve tried making nut butter in a small, low-powered food processor before and it lacked the smooth, creamy consistency of nut butter even after I processed the nuts for a long time. (For this recipe, I used my Cuisinart Prep 9 9-cup food processor.)
- If you do not like coconut, you can use another oil in its place or omit it altogether for a simple cinnamon cashew butter. If you omit the oil, you will likely need to process the nut butter for additional time (about five minutes).
Keywords: CASHEW BUTTER, CINNAMON, COCONUT BUTTER, RECIPES