Once you taste how great homemade cashew butter is, you’ll never go to back to store-bought. The coconut oil makes the butter just a little creamier, but you can omit it if you don’t normally keep it on hand. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
- 2 cups raw cashews
- 1/2 teaspoon salt
- 3 teaspoons coconut oil
- Process cashews and salt in a food processor until desired consistency, about 5-7 minutes, scraping down sides as needed. Add coconut oil and process another 30 seconds. Store in an airtight container in refrigerator.
1 tablespoon: 83 calories, 6g fat (1g saturated fat), 0 cholesterol, 76mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 fat.