1 C cashews (whole, raw, unsalted or salted)
1 tbsp coconut oil (room temperature)
salt (to taste - i used 1/2 tsp)
- Place ingredients in food processor
- Grind or pulse for 5 minutes total. Stop to scrape if/when necessary (when you hear the motor revving higher, or notice that the contents within are no longer moving - I had to scrape 3-4 times). I wanted a super smooth texture - it was thinner than butter when I finished.
- Store in a jar in the fridge. After refrigeration it hardened a bit, but is still spreadable (rather typical of refrigerated all natural nut butter texture).
It's delicious - I need to double the batch next time!