Gingerbread Cashew Butter is a simple homemade recipe for the holiday season. It's paleo and vegan, and comes together in just minutes. |

Gingerbread Cashew Butter Recipe

Gingerbread Cashew Butter is a delicious homemade recipe for the holiday season. It's paleo and plant-based, and comes together in just minutes. Learn how easy it is to make at home.

Course Snack
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 16
Calories 99 kcal


  • 2 cups cashews raw, unsalted
  • 2-3 tsp gingerbread spice mix *
  • 1 tbsp coconut sugar optional**
  • 1-2 tbsp coconut oil


  1. 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.

  2. 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.

  3. 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.

  4. Store it. Store in a covered jar at room temperature.

Recipe Notes

*Get the recipe for my Homemade Gingerbread Spice Mix.

**Omit for Whole30

Nutrition Facts
Gingerbread Cashew Butter Recipe
Amount Per Serving
Calories 99 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 3mg0%
Potassium 106mg3%
Carbohydrates 5g2%
Sugar 1g1%
Protein 2g4%
Vitamin C 0.1mg0%
Calcium 6mg1%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.