Chai Spice Cashew Butter
Yields: about 1 cup + 2 tablespoons
This cashew butter is smooth, creamy, and full of cozy spices. It never lasts long in our house, so I almost always make a double batch! It’ll keep for at least 4 months, if not longer, if stored in an airtight container in the refrigerator. (It mainly depends on how fresh your cashews are!)
  1. 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.
Notes: I found these roasted unsalted cashews at Target! My friend has bought them at Costco, too. If you can’t find roasted unsalted cashews, then buy raw unsalted cashews and toast them yourself. To toast your own, add the cashews to a baking sheet, and bake at 350°F for 8-10 minutes or until fragrant. Cool completely before using in the recipe. Alternatively, lightly salted cashews may be substituted, and reduce the amount of salt called for in the recipe to compensate.

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}
Recipe by Amy's Healthy Baking at