Cook and Clean with Kate

Utterly Nutterly


A gooey, thick and delicious crunchy homemade nut butter made from cashew nuts and shredded coconut which gives this glorious nutrient dense spread its slightly chewy texture.

This addictive peanut butter alternative is crying out to spread on homemade toast, popped into a smoothie, or maybe just eaten straight from the jar! Think of the possibilities!

You will need a high-powered blender or a food processor.

What you need

125g cashews

150g shredded coconut

1 tbsp maple syrup

1 tsp vanilla extract

Pinch salt

What you do

Place the cashew nuts in the blender or food processor and whizz for a few minutes until smooth.

Add all the other ingredients to the food processor and whizz for approximately five minutes until the mixture resembles fine crumbs.

Scrape down the bowl and continue to process for a further two to three minutes until small balls start to form. (The texture of the butter will be slightly crumbly rather than smooth).

Transfer to a jar or an airtight container and store the butter in the fridge for up to one week.