Earlier this year, I launched The Healthy Jumpstart with a series of free challenges designed to create one new healthy habit each month. (Have you signed up yet? You can do so here—it’s entirely free!) I was completely blown away by how many people joined in the first few days, so I started working on something else for The Healthy Jumpstart behind the scenes…
Over the next month, I filmed lots of short at-home workout videos (you can sign up to get those for free here!), and I put together the first PDF of three longer, 12-week workout guides. But before I shared those 12-week guides, I wanted to test them with a few close friends and family.
I approached my mom the following day, explaining my plan and concept for the workout guides, and without a moment’s hesitation, she immediately agreed to test the first guide for me. Because I know how much she loves her daily runs, switching her routine to include indoor strength workouts is a huge deal—and I’m truly grateful for what she’s doing for me!
So three times each week, when she arrives home from work, she immediately changes into her workout clothes and picks out a new TV show to watch during her 30-minute session. I’m so proud of her progress—she’s already on Week 9 and much stronger than when she started! (And she’s lost weight too!)
I wanted to make her a little something to say thank you, but since she’s still hoping to shed a few more pounds, a batch of these cookies didn’t sound like the best idea… So I whipped up this Chai Spice Cashew Butter instead! Since my mom drinks a chai latte every morning, and since she loves spreading nut butter across her toasted whole wheat English muffins, this recipe was a huge hit! Even better? You just need 10 minutes and a blender to make it!
You’ll use a few simple ingredients, starting with roasted unsalted cashews. I found mine at Target! They sell these big tubs of cashews for a highly reasonable price. If you can’t find both roasted and unsalted, then buy raw unsalted cashews, and toast them yourself in the oven. It just takes a few minutes! (See the Notes section underneath the recipe Instructions!)
For the blend of chai spices, you’ll use a combination of cinnamon, ginger, cardamom, and cloves. They taste so cozy and comforting! No wonder Mom drinks a chai latte every morning… (And don’t forget a few shakes of salt to enhance the cashew’s flavor!)
Now all that’s left to do is add your cashews to a blender or food processor, turn it on until they turn into a smooth and creamy nut butter, and blend in those spices. I highly recommend a high-powered machine with sharp blades to do this! Its motor won’t burn out while you making the cashew butter, and it makes the process go much faster. This is the combination food processor and blender that I own. (It also comes with individual smoothie blender cups, which I use every day!) Along with my kitchen scale, it’s been the best kitchen investment I’ve made! I highly recommend it!
Time to grab a spoon and dig in! ?? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your cashew butter and feature it in my Sunday Spotlight series!
| Chai Spice Cashew Butter | Print |
- 2 cups (286g) roasted unsalted cashews (see Notes below!)
- 1 ¼ tsp homemade chai spice (see Notes below!)
- ¼ tsp salt
- Add the cashews to a high-powered food processor or blender, and blend the cashews until smooth and creamy, stopping to scrape down the sides as needed. Add the chai spice and salt. Blend until everything is fully incorporated and smooth. Transfer to a glass jar or airtight container, and refrigerate.
I made my own chai spice using the following: ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground cardamom, and ¼ teaspoon ground cloves.
Feel free to adjust the amount of spices and salt to suit your tastes!
You’ll want to use a food processor or blender with very sharp blades and a strong motor. This ensures that the almond butter turns out smooth and creamy without overworking your machine. This is the food processor that I own, and I absolutely love it! It’s worth every single penny, and I use it every day. (And if you check out this blog post, you’ll see 13 other recipes of mine you can make with it!)
For the thickest texture, wait at least 12 hours after refrigerating before dipping in your spoon!
{gluten-free, vegan, clean eating, sugar free, low carb, paleo}
View Nutrition Information
You may also like Amy’s other recipes…
♥ Easy Blender Cashew Butter
♥ Easy Blender Peanut Butter
♥ Easy Blender Almond Butter
♥ Pumpkin Spice Almond Butter
♥ Vanilla Espresso Almond Butter
♥ Cinnamon Roll Almond Butter
♥ Almond Joy Almond Butter
Oh my YUM! I just bought a huge container of roasted/unsalted cashews from Costco, and I think I can hear them calling me from the pantry… I can’t WAIT until your 12 week program comes out, Amy!! It will be a great excuse for me to reset myself workout-wise! <3
“Andrea! Andrea!! Turn us into nut butter!” Yup, I can totally hear them too! 😉 You’re so sweet and supportive about the workout guide — that means SO much to me!! ♡
This looks amazing!
Izzy | Pinch of delight
Thanks, sweet friend! 🙂
What is the best way to store this?
I actually answered that already in the text right underneath the recipe title in the recipe box Michelle! It can be easy to miss. 🙂 I can’t wait to hear what you think of this cashew butter!
Looks so good, how to turn into peanut butter?
You can use my homemade peanut butter recipe here! 🙂 I’d love to hear what you think if you try it!