Cinnamon Spiced Cashew & Coconut Butter


Whoever thought of taking some nuts and processing them into a butter is a genius! I love nut butter...cashew, almond, hazelnut, I love them all. Spread on toast, dolloped on top of overnight oats, mixed with yoghurt and berries, stirred through curries, or used in my favourite sweet snack..spread on a big Medjool date. Sweet or savoury dishes can benefit from the wonders of nut butter.

I originally made this recipe with almonds however when I came to make another batch of the butter I had no almonds left and used cashew nuts instead. Both work really well and give the same smooth buttery texture. I love the final flavour in this Cinnamon Spiced Cashew & Coconut Butter so it is always one I make. If you want plain nut butter, just use 2 cups of whichever nuts you prefer and follow the steps below omitting the additional ingredients.

Will It Ever Become Nut Butter??

I’ve included photographs of the different stages of this recipe as you may think it is never going to turn into butter but be patient and I promise you’ll get a lovely smooth nut butter at the end. It does take about 12-15 minutes of blending from start to finish and your food processor will get warm. I suggest stopping it from time to time so that it doesn’t overheat, you’ll still get the same result if you stop the process for 3-5 minutes to allow your processor to cool. I also vent the food processor whilst it’s running by taking out the pusher and just placing a cloth over the shoot (the bit you stick your veggies down if you’re using the grating attachment).

You do need a high-speed food processor for this and I would say a blender wouldn’t work as it may not give you the same results and the mixture may be too thick for the blades to blend into a butter consistency.

Cashew nuts are a good source of omega-3 fats and also contain calcium, magnesium, zinc, iron and folate, making them a great food to include in your diet to support bone health.


-2 cups cashew nuts
-1/2 cup coconut flakes OR 3/4 cup desiccated coconut
-2 tsp. ground cinnamon
-pinch of salt
-2 tsp. coconut sugar or maple syrup (optional)

How To Make

Add the cashew nuts, coconut, cinnamon and a pinch of salt to a high-speed processor and start to blend.

After approximately one minute of blending the mixture will look powdery, then after 2-3 minutes it will start looking like big crumbles...keep blending!

After about 6-7 minutes the mixture will become a thick paste, not entirely smooth. Scrape down the sides of the bowl as needed and continue to blend. The mixture will go into a ball after you’ve scraped down the sides but it will soon go back to being paste like when blending.

If you think the processor is becoming too hot, switch it off for a few minutes to allow to cool then go back to blending.

After about 10-11 minutes of total blending time the butter should be done. You can tell when it is ready as it will be runny and when you scrape down the sides it doesn’t form a ball when you start the food processor again.

Have a taste test and if you want the butter to be sweeter, add the coconut sugar or maple syrup and blend again until combined.

Store the nut butter in an airtight jar for up to 7 days.