Cashew, Coconut & Turmeric Butter with Nourishing Club by Kate Levins

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.

Jen xx

Cashew, Coconut & Turmeric Butter Recipe Naked Paleo Blog Nourishing Club Kate Levins

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

Cashew, Coconut & Turmeric Butter Recipe Naked Paleo Blog Nourishing Club Kate Levins


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!

Cashew, Coconut & Turmeric Butter Recipe Naked Paleo Blog Nourishing Club Kate Levins

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