I love nut butter. For variety, to spread on loafs or rice cakes, to dip veggies in or to use in recipes. You can make nut butters in endless variations so it never gets boring.
There is that moment of anxious anticipation in the process of making nut butters though and you do have to possess some persistence, patience and faith that it will all come together from the crumbly mass you are seeing. But when the magic happens and it gets to the smooth, buttery stage, it is all worth it!
Makes 2 cups
1 1/2 cups cashews
1/2 cup coconut flakes
1 tbsp coconut oil
1. Put the cashews in a sturdy food processor.
2. Process on high to break down the nuts. Ensure that your machine does not overheat during the processing and let it cool down between burst if necessary. Scrape the sides frequently.
3. Once the cashews reach a breadcrumb consistency, add the coconut flakes and the coconut oil.
4. Keep scraping, processing (and cooling) until the cashews release their oils and the consistency gets buttery and smooth.
5. Store your nut butter in an airtight jar in the fridge for a few months or at room temperature for a few weeks.