Description
This Golden Milk Coconut Cashew Butter is part of the filling for my Golden Milk Coconut Cashew Butter Cups, but it’s great on its own too! Drizzle it on oatmeal, sweet potatoes, toast, or wherever else you like to use nut butter. Paleo + vegan.
Ingredients
Scale
- 1 cup raw organic cashews
- 1 tbsp organic coconut oil
- 1 tsp EACH ground turmeric, cinnamon and ginger
- 1/4 tsp ground cardamom
- pinch of black pepper
- 1–2 packets stevia (optional)
Instructions
- Whirl the cashews and coconut oil in the food processor until they turn into smooth nut butter. You’ll want to pause occasionally to scrape down the sides with a spatula.
- Once smooth, add all remaining ingredients. Process again until fully incorporated.
- If you prefer a thinner consistency, blend in a little bit more coconut oil. Don’t blend in water as this will cause the nut butter to go bad sooner.
- Keep leftovers sealed in a glass jar, either in the fridge or a cool cupboard for up to 3 weeks.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: snack
- Method: food processor