Cashew and Walnut Butter Recipe

I wanted to share this DELISH nut butter recipe. It’s to die for. Struggling to get your kids to eat their fruit and veg? No worries. Struggling to get YOURSELF to eat your fruit and veg? Well, this may very well help you, too! No worries! 

I love serving nut butters with sliced apple, celery, banana, adding it to smoothies, into bliss balls (another recipe I’ll share later) and even using it as a base for salad dressings to make them creamier – YUM!

This recipe does call for honey but you’re most welcome to use rice malt, maple syrup or not use a sweetener at all. If you decide not to use a sweetener, please use little to no coconut oil as it’ll become too watery. Adjust it to your liking as you go. This recipe calls for cashews and walnuts. Generally, you can play around with any combination but I find this combo works really well! The sweetness of the cashews with the slightly bitter taste of the walnuts – the Yin and Yang of flavour. Enjoy! Please let me know how it goes! 


Yields roughly 1.5 cups

You’ll need:

250g dry roasted cashews (unsalted)

150g walnuts 

½ teaspoon quality unrefined salt

1 tablespoon honey 

1 teaspoon vanilla essence 

3 tablespoons coconut oil


In a food processor, add the nuts and salt. Process until the consistency resembles butter. This took me about 2 minutes and looked like this:

Once the nut butter is smooth, add the honey and vanilla essence and process again for 10 seconds. This will make the consistency clumpy like this:

Add the coconut oil to the processor to smooth it out. Process for 15 seconds or until its nice and smooth again. It should look like this:

Store in a glass jar or container and leave in a dark, cool place (not the fridge) for up to a month. 

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