Gingerbread Cashew Butter is my new fave holiday recipe!
When it comes to recipe development, I kind of go in waves. When the weather is warm and summery, I spend less time cooking – no AC kinda does that to you.
But as soon as the cooler weather of fall and winter comes in, I want to make all the things. It just so happens that here in North America, that’s smack dab in the middle of the holidays.
Growing up, I was a sucker for my Grandma Ruth’s gingerbread cookies. To me, there was nothing better than mixing and rolling the dough while she looked on, pressing out the cookie cutter gingerbread people, and decorating.
But now, I stay away from gluten and I’m not much of a baker. So sometimes, I try to fold these nostalgic flavors from my childhood into other applications…
…and I end up with the best of both worlds.
This Gingerbread Cashew Butter recipe is ultra-simple: You’ll grind down raw cashews, add some warming spices, and perhaps a touch of coconut sugar if that’s your thing.
I really love homemade nut butters so much more than store-bought. They taste fresher and there’s no weird low-quality oils added in.
Plus, this cashew butter makes the perfect DIY gift for a food lover, teacher, party host or other special someone. This recipe makes about one cup of Gingerbread Cashew Butter.
It fills up these cute little Mason jars. Tie it with some festive string or ribbon, add a label, and you’re good to go for gift giving.
So, why cashews? They’re naturally quite creamy – much more so than almonds – and their lighter flavor pairs really well with the bold gingerbread spices. Look for unsalted, unroasted cashews.
They’re a rich source of magnesium and monounsaturated fats, and a one ounce serving has 10% of your daily value of iron.
I make my own gingerbread spice mix, and it’s quite simple to do. I make a batch at the beginning of the holidays, then pull from that whenever I want that classic gingerbread flavor.
The spice mix in this Gingerbread Cashew Butter is a combination of ground cinnamon, ginger, allspice, nutmeg, and cloves. Use fresh spices for better flavor.
You will need a food processor or powerful blender like a Vitamix to make this Gingerbread Cashew Butter…and you need to be patient.
I timed it, and it took around 7 minutes for my cashew butter to come together. You’ll need to scrape down the sides of the food processor often.
At first, the cashews will break down into crumbs and then become almost a fine powder. From there, it’ll become a hard and thick paste, then turn into a crumbly/pasty texture. That’s when I add about a tablespoon (or slightly more) of coconut oil and the cashew butter turns creamy.
Of course, you can make the cashew butter without the gingerbread spice…
…or you can try mixing in other spices, cocoa powder, etc.
If you decided to swap the cashews out with some other nuts, just know that the time and amount of coconut oil you’ll need may vary…and I haven’t tested that.
And if you’re looking for more nut butter inspiration, check out these recipes:
Remember…don’t give up if your cashew butter takes several minutes to develop the right consistency. Stick with it, and you’ll definitely be rewarded.
I recommend a nice smear of this Gingerbread Cashew Butter on crisp slices of apple, carrots, or celery for a healthy snack.
Of course, if you’re into gluten-free bread or pancakes, it makes a nice addition on top of those as well. Get creative and let me know how you use it in the comments below!
Grind the nuts. Add the cashews to a food processor. Turn on the food processor and allow it to run for several minutes. Stop it a few times and scrape down the sides and bottom. The cashews should begin to turn from crumbs into a thick paste. This may take at least 5 minutes.
Add the spice. Once it's become a paste, add the gingerbread spice mix. Start with 2 teaspoons and add more from there if you like a stronger flavor. Add the coconut sugar if you'd like. Pulse a few times to combine.
Smooth it out. Then, with the motor running in your blender or food processor, drizzle in the coconut oil to smooth out the texture. Start with 1 tablespoon and add a bit more if you want it to be creamier.
Store it. Store in a covered jar at room temperature.
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8 Responses
Two of my favorite things in one! Steph, you’ve outdone yourself. These pictures are stunning!
Awww thanks Chelsea! Wishing you a very Merry Christmas!
OMG. How creative. Get in my belly. Love gingerbread, but … gluten and sugar. Will make some tonight and give as gifts (what I don’t eat …. ) Haha.
Have fun with it, Karen! Thanks for stopping by <3
This is delicious! Already making my second batch!! Thanks for the yummy recipe.
I’m really happy you like it, Karen! Thanks for stopping by!
Just great ! Now I’ll make this nut butter and probably eat it in a couple sittings. Thanks a lot Steph. Just kidding, I hope I can control myself……
Hi Roy!! Haha you can cut the recipe in half 🙂