Chai Spiced Cashew Butter
Makes 1 large jar.
Ingredients
- 315 g (2 ½ cups) raw cashews
- 1 tablespoon coconut oil, melted (or use a mild flavoured oil of your choice)
- 1 tablespoon honey/maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground star anise
- ¼ teaspoon salt
Instructions
- Preheat the oven to 170C/325F/gas mark 3. Spread the cashews out in a roasting tray and place in the oven for about 10 minutes, until lightly browned. Allow to cool a little then place in your blender/food processor.
- Blitz until the nuts are finely ground and clumping together in a rough paste. Add the rest of the ingredients and continue to blend until smooth and creamy. Scrape down the sides as necessary and if you are using a Froothie, use the tamper tool to make sure that it is all evenly blended.
- Taste and add more spices as needed (bear in mind that the flavour will deepen as it sits however). If you find that the cashew butter is too thick, add a little more oil and blend again until it reaches the desired consistency. Store in a jar in the fridge.