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Chai spiced cashew nut butter

Chai Spiced Cashew Butter

Makes 1 large jar.


  • 315 g (2 1/2 cups) raw cashews
  • 1 Tbsp coconut oil, melted (or use a mild flavoured oil of your choice)
  • 1 Tbsp honey/maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cardamom
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground allspice
  • 1/8 tsp ground cloves
  • 1/8 tsp ground star anise
  • 1/4 tsp salt


  1. 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.

  2. 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.

  3. 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.