Alternative recipe title: Superbutter! Like, Superman. Just one word. Because this nut butter is pretty dang super.
This was actually a result of being wiped clean of all nut butters, all peanuts, and all almonds. Peanut butter + almond butter are two butters I have on hand almost all of the time. When I run out I always have more nuts on hand to roast and whirl in the food processor. Usually.
Not only was I out of peanuts + almonds but my entire nut supply was almost entirely depleted. So, out of desperation I threw cashews, walnuts, pecans, and coconut into the food processor. No roasting, no other ingredients, just threw it all in. And in about 5 minutes I had the most delectable, drippy butter to ever exist. I didn’t think it would be bad, but I didn’t think it would be great. I just knew it would get the job done.
Must eat nut butter with breakfast!
And then a star was born and two weeks later I was making it again to share with all of you.
Coconut Pecan Walnut Cashew Butter gluten-free, vegan // yields appx. 1 cup
- 1 1/2 cups unsweetened shredded coconut
- 1/2 cup raw pecans
- 1/2 cup raw cashews
- 1/4 cup raw walnuts
optional add-ins: 1/2 teaspoon vanilla extract, pinch of salt, coconut sugar [2-4 teaspoons]
Place all ingredients in your food processor [11c capacity works well] and turn on. Scrape the bowl as needed and continue to process until smooth and drippy. Store in a sealed jar in your pantry or cupboard for 3-4 weeks [may last longer] for a spreadable texture.
notes: The nut butter will firm up a bit as it sits. To make drippy again scoop out portion and heat at a low power in the microwave for a few seconds at a time until soft. You can also store in the fridge to keep for a few months but it will harden. You can chip/scrape out the desired amount and it will melt on a hot breakfast [like oatmeal] or reheat as described above. Do not use low-fat coconut or sweetened coconut or flaked coconut. Only use unsweetened shredded coconut.
If you feel like getting crazy you can make a chocolate version.
Make the nut butter as stated above and then add 4 teaspoons of unsweetened cocoa powder with 1-3 tablespoons of pure cane sugar or coconut sugar.
Superbutter to the rescue!
I should probably stop now.