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Gingerbread Cashew Butter

Gingerbread Cashew Butter

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!
Prep Time 30 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine American, European, Vegan
Servings 20
Calories 31 kcal


  • 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.


Serving: 1servingCalories: 31kcal
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