Cashew butter has always been one of my all time favorite nut butters. It is so rich, creamy and decadent. I have never made my own until now and I can’t believe that I waited this long. I literally had a dream about making this pumpkin spice cashew butter and I made it the very next day. My life will never be the same. Dramatic, but true.
I did take the extra step to roast the cashews in the oven. You don’t have to do this but it really adds to the flavor. To sweeten it up just a little, I added some dates. Again, this is optional, it is delicious without them too. I just like the hint of sweet to go with the pumpkin pie spice. A little pinch of salt and some coconut oil is all you need after that.
The food processor makes this so easy, it does all the work for you. You add all the ingredients in and go to town! It does take some time to get to the right consistency, but it is well worth the 10 minute wait. It goes through a few stages as you process it. The first stage looks almost like sand and it takes 2-3 minutes. Then you use a rubber spatula to scrape down the sides and process (at high speed) for another 4-5 minutes.
You might have to scrape the sides a few more times, but it will turn into this beautiful creamy cashew butter before you know it. I store mine in a glass jar and I keep it in my pantry for up to a week. If it lasts longer than a week (rare) then I store it in the fridge. The texture is the best when stored at room temp (in my opinion), but it will last longer in the fridge.
There are so many ways that you can enjoy this beautiful pumpkin spice cashew butter. I am currently doing a round of Whole30, so I love it with Granny Smith apples. The slight tang of the apples goes so well the rich nut butter. My daughter loves it on gluten free toast. My husband eats it right out of the jar haha.
Like I mentioned, this is Whole30 compliant. It has similar ingredients to the RX nut butters. But it can easily become a ‘food with no brakes’ so just be careful and enjoy it in moderation. Truthfully, it is so rich, you only need a little bit.
Used in this Recipe:
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Pumpkin Spice Cashew Butter
- 10.5 oz Raw Cashews
- 1 Tbls Coconut Oil
- 2 tsp Pumpkin Pie Spice
- 2 Dates
- 1/4 tsp Salt
- To roast the cashews (optional)* cook on a baking sheet for 5-7 minutes at 375'
- Place the roasted cashews, coconut oil, spumpkin spice, dates and salt into the food processor. Process on high for 2-3 minutes and then scrape down the sides (will look like sand)
- Process on high again, for 5-7 minutes, scraping down the sides as needed, until smooth and creamy