Gingerbread Cashew Butter
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- 40 g cashews
- ¼ tbsp maple syrup
- ⅛ tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground cloves
- ⅛ tsp vanilla extract
Place raw cashews into a blender or food processor. Add maple syrup, cinnamon, cloves, ginger, and vanilla extract.
- ⅛ tbsp vegetable oil (optional)
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.
Enjoy your meal!