Chai Spiced Cashew Butter
Creamy, dreamy cashew butter bursting with warm and cozy flavors! This cashew butter is simple & easy and nutritious & delicious. Roasted cashews infused with chai spices, this is sure to be your go-to spread all season long!
It’s finally starting to get a little chilly outside which means it’s officially time for all the warm and cozy things. Chai spiced just screams warm and cozy right? Right. At least I think. Because truth be told, about a month ago I had no idea what chai actually tasted like. Then I tried an almond milk chai latte and fell.in.love. Chai spiced is basically pumpkin spice’s older, more educated sister. It’s made up of all the inter-workings of pumpkin spice (think nutmeg, cinnamon, and cloves) but adds in some more mature notes like ginger and allspice and it is knock-your-socks-off-out-of-this-world! So, put down the pumpkin spice latte and let’s jazz some things up a bit for the all season.
Side note: I do have a delicious homemade pumpkin spice latte recipe coming soon so don’t fall too far from the PSL train just yet.
It’s no surprise I’m a huge fan of nut butter. I personally think it could take over the world if it tried, but that’s just me. My Vanilla Bean Cashew Butter is a staple in our house and you really can’t go wrong with Dark Chocolate Cashew Butter Cups.
How to Use Chai Spiced Cashew Butter
- For the simple gal, spread on some warm crunchy toast
- On the go? Pair this nut butter with a banana for a nutritious snack on the fly
- Need a kid-friendly option? Spoon some spread in a bowl and dip with apple slices
- For the bold gal, take a spoon and dig right in!
Recipe
Chai Spiced Cashew Butter
Ingredients
- 2 cups raw cashews
- 2 tablespoon coconut oil - melted and cooled
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon cloves
- ¼ teaspoon allspice
- ½ teaspoon sea salt
Instructions
- Preheat oven to 400 F. In a bowl, mix together the cashews and coconut oil until the nuts are coated.2 cups raw cashews, 2 tablespoon coconut oil
- Spread cashews on a baking sheet and bake for 5 - 7 minutes until golden.
- In a food processor, mix roasted cashews until creamy (stop the processor every minute or so to scrap down the sides, this will take a couple minutes total to get a creamy consistency).
- Add cinnamon, nutmeg, ginger, cloves, allspice, and sea salt in food processor and pulse for ~ 20 seconds until spices are thoroughly mixed.1 teaspoon cinnamon, 1 teaspoon nutmeg, ½ teaspoon ginger, ½ teaspoon cloves, ¼ teaspoon allspice, ½ teaspoon sea salt
- Sore in an air tight container for up to 3 weeks in the fridge and 10 days on the counter.
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