Gingerbread Cashew Butter

Step 1/3

• 400 g cashews
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 1 tsp ground cloves
• 1 tsp vanilla extract

Place raw cashews into a blender or food processor. Add maple syrup, cinnamon, cloves, ginger, and vanilla extract.

Step 2/3

• 1 tbsp vegetable oil (optional)

Blend until smooth. This can take up to 30 minutes depending on using a high powered blender or food processor. If you want to loosen the consistency and feel that the cashew butter is too thick, add a bit of vegetable oil.

Step 3/3

Pour into a sealable glass and store in a cool place for up to one month.

Enjoy your meal!