Gingerbread Cashew Butter

Step 1/ 3

• 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.

Step 2/ 3

• 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.

Step 3/ 3

Pour into a sealable glass and store in a cool place for up to one month.

Enjoy your meal!