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.
**Omit for Whole30