Dreamy creamy with the perfect amount of delicious wintry spices, this easy homemade Gingerbread Cashew Butter tastes just like the loved cookie but is oh so healthy!
Gingerbread Cashew Butter
I’m deep down the road devouring all the Christmas treats now that the big day is just weeks away. But I’m not exactly a fan of all the simple carbs and sugar these delicious treats come with. So I’m always thinking about recipes, giving me all the Christmas vibes but in a more balanced way. Just like the festive treat I have in store for you today.
This Gingerbread Cashew Butter is ultra-creamy, comes with a mix of wintry spices and just a bit of maple syrup to finish it off. Eat it with your breakfast bread, stir into oatmeal or chia seed pudding and anything you want Christmas spiced dollop of creaminess on.
Making nut butter in a blender vs. in a food processor
I only have a high-speed blender at home, so the process of blending took longer than it would probably take in a food processor. Using a blender, it took me about 30 minutes to get a smooth and creamy result. I took breaks in between to preheat the appliance from overheating. It also triggered a little roasting process. So the gingerbread butter is darker and has a deliciously rich flavour.
If you make the cashew butter in a food processor, you will probably get a creamy result way quicker but maybe missing that rich flavour. Preheat the oven to 160°C (325°F) and place the raw cashews on a baking sheet lined with parchment paper. Roast for 10 to 12 minutes before blending.
What goes into this gingerbread cashew butter
This cashew butter is made of simple raw ingredients that blend into a creamy sidekick. Here is the ingredients breakdown:
- raw cashews: Use raw unsalted cashews as a base for this balanced and Christmas spiced cashew butter.
- maple syrup: The natural sweetener gives the spiced nut butter
- gingerbread spices: The holy trinity of wintry spices are cinnamon, cloves and ginger. These spices give every dessert a Christmas feel without the calories.
- vanilla extract: With its distinctive taste, Vanilla extract is the ultimate sweet addition with lots of flavour and no sugar.
- vegetable oil (optional): Feel like your cashew butter isn’t creamy enough? Add one or two tablespoons of neutral-tasting vegetable oil like rapeseed or sunflower to get the desired texture.
Tips for making this recipe
- You can substitute cashews for other nuts you have on hand. Try almonds, hazelnuts or walnuts to change things up. Because different nuts are different in texture, it may take longer to blend the nuts.
- Scrape down the sides occasionally when blending to get the desired consistency.
- If you want to loosen the consistency make it even more creamy, add a bit of vegetable oil.
- Store in an airtight container in a cool place or in the fridge for up to one month.
More Christmas treats you’ll love
Gingerbread Cashew Butter
- 400 g raw, unsalted cashews (2 ⅔ cups)
- 2 tablespoon maple syrup (mild)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1-2 tablespoon vegetable oil (optional)
- Place raw cashews into a blender or food processor. Add maple syrup, cinnamon, cloves, ginger, and vanilla extract.
- Blend until smooth. This can take up to 30 minutes depending on using a high powered blender or food processor. If you want to loosen the consistency and feel that the cashew butter is too thick, add a bit of vegetable oil.
- Pour into a sealable glass and store in a cool place for up to one month.
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.