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Chai spiced cashew nut butter

Chai Spiced Cashew Butter

Makes 1 large jar.
Author Domestic Gothess


  • 315 g (2 ½ cups) raw cashews
  • 1 Tbsp coconut oil, melted (or use a mild flavoured oil of your choice)
  • 1 Tbsp honey/maple syrup
  • ½ tsp vanilla extract
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cardamom
  • tsp ground nutmeg
  • tsp ground allspice
  • tsp ground cloves
  • tsp ground star anise
  • ¼ tsp salt


  • 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.