This velvety cashew butter is laced with pumpkin pie spice to create a silky-smooth spread powered by fall flavors. It only requires four ingredients and comes together in a tasty 10-minute snap.Can you guys believe the first day of fall is in two short days? I know the food industry starts preparing us for all-things-pumpkin in mid-August, but now we have every excuse to dive head first into all our fall cravings.
Or dive head first into a vat of cashew butter? I’m down.I settled into Birmingham this past weekend and started my job as Assistant Nutrition Editor at Cooking Light on Monday. The transition has been pretty smooth overall, despite being greeted by a multitude of spiders upon arriving to my new apartment. I guess that’s what I get for signing onto a place that was cozied in the Alabama mountains surrounded by nature! An enlightening welcome to suburbia, I’d say.
Despite my eight-legged roommates, Birmingham has been charming, beautiful and already feels homey. Sure, I still have to use GPS to get to Starbucks and work, but I’m hoping to get a hang of things soon.But back to the topic at hand – NUT BUTTAHHH.
Homemade nut butters are far superior to store-bought in my humble opinion. Seasonal or specialty-flavored nut butters may set you back up to $12 per jar when store-bought. Not to mention the artificial flavors or colors that may be added for aesthetic appeal. Whipping up your own batch of nutty spread at home will not only cost significantly less, but it also gives you total control over what goes in it.
Spread this cashew butter on toasty whole grain bread or fruit, or add a generous dollop to your oats or yogurt for a satiating dose of healthy fats. I’m also totally in support of just eating it by the spoonful. I personally love combining this pumpkiny liquid gold with sliced apples, chia seeds and cinnamon on a sturdy piece of toasty bread. Quick, delicious and nutritious!You can sub the cashews for peanut or almonds in this recipe, if you like. I’m a huge advocate of cashews for nut butters because they lend an ultra rich, creamy texture. If you like your nut butter crunchy, simply chop or crush a few extra cashews and stir them in at the end!
Alright, fall. We’re ready for you.
- 2 cups raw unsalted cashews
- 1 ½ tbsp. coconut oil
- 1 tsp coconut sugar (sub for brown sugar)
- 1 tbsp + 1 tsp pumpkin pie spice
- ¾ tsp sea salt
- Add cashews to high-speed food processor or blender. Process for 5-6 minutes, scraping down the sides with a spatula as needed, until nuts start to form a crumbly paste. Add remaining ingredients and continue processing for another 5-7 minutes, until super creamy. Pour into a mason jar or air-tight tupperware container. Store refrigerated.
To celebrate the season, be sure to check out some of my other favorite fall recipes!