Chai Cashew Butter

20.1.17



Chai spice is the severely underrated, and (in my opinion) superior cousin to pumpkin spice. Yeah, I said it.

If you've never made nut butter before, do it! It's super easy, I promise. All you need are some nuts and a food processor or good blender.


The first time I attempted nut-butter-making was fairly traumatic. I had seen a post about how easy it was but once I got started, I was sure I had done something wrong. 

THE KEY HERE IS PATIENCE.

After a couple of minutes, your nut mixture will still be crumbly and you'll be cursing me but KEEP GOING. I have provided step-by-step photos because I feel like they are very useful in this instance.


Here's what you'll need:

  • 2 cups unsalted cashews (or any other nut)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom (I always add a bit more- it's my all-time favourite!)
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • coconut oil (optional)
Step One:

Add all of the cashews to your food processor (or blender) and blend. You will have to blend the nuts continuously for about 5-10 minutes. Stop and scrape down the sides whenever necessary.

This is what your mixture will look like after about 1 minute. Still really crumbly but keep going:



This is what your mixture will look like after about 2 and a half minutes. It will start to clump together:



After about 3 minutes, your mixture will start to smooth out a little bit but it will still be clumping together:



After about 5 minutes, it will become fairly smooth. This is what I would consider Crunchy Nut Butter. You can totally stop at this stage, but I prefer mine super smooth and creamy.



Step Two:

Blend for about 2 more minutes and you'll hit the final stage. Once you reach this point, it's time to add your spices:



Blend for 1 more minute, with the spices. At this point, sometimes the mixture will get a bit chunky again so if that's the case, you can add a bit of coconut oil.



And then you're done! 





Enjoy! xo


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