This Chai Spiced Almond Cashew Butter is a creamy blend of lightly toasted almonds and cashews, mixed with several spices giving this nut butter an authentic chai-like flavor. All you need is 25 minutes and a good food processor!
In case you’re new around here… I’m slightly obsessed with butter. Of the nut and seed variety, that is. I’m very fond of all kinds and have a REALLY REALLY REALLY hard time passing the nut butter shelves at the grocery stores. Even if I don’t PLAN on buying any, I just have to take a peak. Ya know, to see if any new brands or flavors have popped up that I haven’t tried yet ? You know what place is a dangerous for foodies? HOMEGOODS. That place sure did get me the other week. I had a gift card and pretty sure I only bought food-related items. One being nut butter, naturally. Even though I have a food processor that allows me to make my own at home, I still get sucked in to the cute packaging (ahem Wild Friends, anyone?) and honestly, just the convenience of buying it. But of course making your own can be just as fun as buying fun flavors at the store, especially when you’re making CHAI SPICED almond cashew butter.
I actually made this chai spiced blend for my brother and his wife for Christmas. Remember when I said I was going to make cashew butter for everyone in my family? Well I decided to change it up a bit and throw some almonds into the mix. And then I just got cray and added one of my favorite flavors: CHAI
WHAT YOU NEED:
- all spice
(If we’re getting all technical here, star anise is missing. But I didn’t have that on hand, sooo this blend works just fine.)
Quick story for you… When my husband and I dated in high school, he knew I loved chai lattes (pre-coffee days). So on Valentine’s Day morning he brought me a chai latte from the local coffee shop with this cute handmade heart-shaped card, made out of red construction paper. I’m chuckling just thinking about it (sorry, Babe). I’m fairly certain there was an original rhyme in it, but I’ve probably already embarrassed him enough… So anyways, I suppose it felt right to start off the month of February with a chai flavored recipe, because I’m feeling the love.
Before we begin with the recipe, let’s take a quick look at the stages of processing nut butter…
*times will vary based on food processor, bowl capacity, and amount of nuts used
The nuts finally start to break down and clump together
Oils are released and the butter starts forming. It may turn into one large ball in this stage, just keep processing and it will break down again.
Butter is smooth & extra creamy
I like my nut butters extra creamy, so I probably run it for a few minutes longer than needed, but that’s personal preference. If I wanted a thicker nut butter, I probably could have been done at the 12 minute mark. But creamy is where it’s at… this stuff might as well be frosting.
- 2.5 cups raw almonds
- 1.5 cups raw cashews
- 2 tsp coconut oil
- 1/2 tsp pure almond or vanilla extract (optional, but makes for great flavor!)
- Preheat oven to 325F and place raw almonds and cashews on a large baking sheet. Spread evenly in one layer and toast for 10-15 minutes, or until lightly golden. Let nuts cool on pan for 5 minutes.
- Place slightly cooled nuts in bowl of food processor and cover with lid. Process for about 5 minutes, until nuts have almost completely broken down. With the motor still running, add your chai spices through the feeding tube, and process for about 5 more minutes, scraping down the sides of the bowl periodically if necessary.
- Once your nuts have turned into a slightly creamy consistency (approx. 10 minutes), with the motor running, add 2 tsp of coconut oil and almond extract (if using) and process the almond cashew butter for another 5 minutes, or until desired consistency.
- Transfer Chai Spiced Almond Cashew Butter into jar with lid and store at room temperature* or in fridge.
-I have a 12 cup Breville food processor, and 4 cups of nuts allowed me just enough to have the blades work properly, while still having to scrape down the sides of the bowl a few times. I wouldn’t recommend using less than 3.5-4 cups in a 12 cup bowl, or you may not achieve a creamy consistency in the end.
*I have read on ways to keep nut butters, and looked at different brands’ labels on how to store, and there is no right or wrong way. I personally keep mine in the pantry at room temperature, but they can also be stored in the fridge.
-prep time refers to oven time for toasting
-cook time refers to time in processor
TOOLS USED for this recipe
Standard 11×17 Baking Sheet
I’m seriously loving this Chai Spiced Almond Butter guys! Many mornings these past couple weeks I start off my day by grabbing a spoonful while I’m waiting for the coffee… No shame here! I’ve got a few more flavor combinations up my sleeve, too. I think I brainstormed about 12 different flavors over the weekend… hee hee hee. Just you wait…
- How do you feel about chai lattes?
- Have you tried Wild Friends nut butter yet?
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Looking for ways to use this Chai Spiced Almond Cashew Butter? Check out these recipes
(in case you’re peanut-free, this nut butter would make a great substitute!)
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