Chai Cashew Butter

This was inspired by Sonia Lacasse and her great cook book Paleo Home Cooking. I love the chapter on nut butters and did a spin on one of them. Just remember you will need to soak your raw cashews for 10-24 hours. I hope you like it and this butter is especially delicious on my Turmeric Sweet Potato Protein Muffins.

Chai Cashew Butter
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Servings Prep Time
1 cup 15 minutes
Passive Time
24 hours
Servings Prep Time
1 cup 15 minutes
Passive Time
24 hours
Chai Cashew Butter
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
1 cup 15 minutes
Passive Time
24 hours
Servings Prep Time
1 cup 15 minutes
Passive Time
24 hours
Ingredients
  • 1 cup raw cashews soak for 10-24 hours in water & rinsed
  • 1/8 cup 100% maple syrup bit more if you prefer it sweeter
  • 1 tsp homemade vanilla or scrape inside of vanilla bean
  • 1 tsp chai spice Paleo Home Cooking Cook Book or store bought
  • 1/4 cup melted ghee organic butter works too
Servings: cup
Units:
Instructions
  1. Soak cashews for 24 hours in water. I soak 2 cups since I make Basil Ricotta Cashew Cheese at the same time. Check out that recipe as well.
  2. Place the soaked cashews in your food processor with the maple syrup, vanilla and chai spice. Process until smooth.
  3. Melt the ghee and slowly pour into the processor.
  4. Store in the refrigerator for a week.
Recipe Notes

This is yummy on toast or pancakes! Plus it was a hit at our last cooking class on our Turmeric Sweet Potato Protein Muffins!

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