Kate Levins is the holistic nutritionist, writer, recipe developer and creative behind Nourishing Club. She's passionate about educating and encouraging people to eat real food that nourishes the body and mind without compromising on taste. Last month, Kate created Green Choc Chai Smoothie for us to share with you and today we're welcoming her back with Cashew, Coconut & Turmeric Butter.
There are people in this world who swear by peanut butter; spread it on toast, mix it with chocolate, eat it from the spoon… Kate is not one of these people.
Give her a butter made from any other nut and she's yours (her words, not mine!). Creamy, fragrant, spreadable and lush, this cashew, coconut and turmeric butter is the perfect accompaniment to toast – a classic combo – or celery sticks or a stack of pancakes or in a smoothie.
You’ll be surprised how sweet and delicious this nut butter tastes yet there is no sugar in sight. Thanks to the power of plants, this recipe has an incredible natural sweetness.
You'll find Kate and more of her delicious recipes on Instagram and Facebook as @nourishingclub or her website.
Cashew, Coconut & Turmeric Butter
Makes 1 jar
GF, DF, vegan, RSF, paleo
Prep time + tidy up: 5 mins
Cook time: 25 mins
2 cups raw cashews
2 cups coconut flakes
1 tablespoon Naked Paleo Turmeric + Vanilla Mylk Infusion
Preheat oven to 180ºC.
Place cashews onto a large oven tray and cook for 10 minutes. Remove from the oven and set aside to cool.
Place coconut onto the same large oven tray and place back into the oven, to allow the coconut to toast for 5 minutes. After the 5 minute mark, open the oven and give the tray a shake to reveal any untested coconut pieces.
Place the coconut back into the oven for a further 2 minutes, then remove and set aside to allow to cool. Using slightly warm cashews and coconut helps with the blending process.
Place both the cashews and coconut into a high-speed blender or food processor to blend. Depending on the strength of your machine, this process could take anywhere between 3-10 minutes. Ensure you stop the machine to scrape down the sides every so often.
When you think your nut butter is ready, blend for an additional 90 seconds. This will help to transform your nut butter into a very creamy, lush and pourable consistency.
Store in an air-tight jar for up to 1 month but you’ll probably enjoy it much faster!
Enjoyed this recipe? Want to know when the next one goes live?
Sign up to receive tasty recipes, new blog post alerts and more delivered straight to your inbox. You'll also receive 10% off your first full price online order.
You may also like
Choc Cherry No-Churn Ice-Cream with Bianca of The Girl in the Green Apron
We may be halfway through Autumn but does that mean it's too cold for ice cream? No. Never. It's always ice cream wea...
Sweet Potato Chocolate Waffles with Dasha of The Peckish Girl
Gold Coast-based food blogger Dasha of The Peckish Girl is our guest contributor this week. She's created a quick and...
Raspberry, Beetroot and Cacao Muffins with Amelia Kay of Amelia's Balanced Kitchen
Amelia Kay is the face behind the Instagram account Amelia's Balanced Kitchen. She's a qualified holistic nutritionis...
Chewy Choc-Beetroot and Walnut Cookies with Bianca of Family of Vegans
This week on the blog, we're joined by Bianca, the vegan mama behind the Insta account @familyofvegans. Bianca and he...