Vanilla Toasted Coconut Cashew Butter

1. 1

   On a baking sheet lined with parchment paper, spread the cashews and coconut in a thin layer and bake for 15-20 minutes until golden.

2. 2

   Allow the mixture to cool to room temperature and transfer to the bowl of a food processor or blender. Blend the mixture until creamy, the consistency of peanut butter, approximately 10 minutes. Add the vanilla and continue to process for another minute.

3. 3

   Transfer to an airtight container and store in the refrigerator for up to 3 weeks.

* Per serving · 4 servings · Values may vary.

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