Chai-Spiced Nut Butter

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Chai-spiced nut butter dripping off a spoon into a jar

The warming, sweet + spicy flavors of a chai latte infused into a creamy, spreadable snack? Yes, please! This homemade chai-spiced nut butter jazzes up any boring breakfast and makes a sweet holiday gift for friends and family.

Just 20 minutes and 9 ingredients are required for you to check homemade holiday gift giving off your to-do list. Let’s make nut butter!

Cashews, almonds, coconut sugar, spices, and salt

How to Make Homemade Chai-Spiced Nut Butter

This creamy, warming spread begins with lightly roasting cashews and almonds to bring out their natural richness. The types of nuts aren’t super important, so feel free to switch them up or even try seeds for those with nut allergies!

Raw almonds and cashews on a bare baking sheet

After roasting, it’s time for homemade nut butter! You can use a food processor or high-speed blender for this step. It can take up to ~10-12 minutes depending on the power of your machine, but it’s worth the wait!

Coconut sugar, salt, and spices in a food processor of homemade nut butter

Once it’s smooth, it’s time to infuse sweet + spicy chai flavor with coconut sugar, cinnamon, ginger, cardamom, nutmeg, and cloves. A pinch of sea salt seals the deal, enhancing all the flavors. And just like that, you’ve got homemade chai-spiced nut butter!

Freshly blended chai nut butter in a food processor

We hope you LOVE this nut butter! It’s:

Perfectly spiced
Lightly sweetened
Great for gifting
Easy to make
& SO delicious!

It’s delicious with apple slices, on toast or roasted sweet potatoes, and more. Try it with our Easiest Whole Grain Seeded Bread, Easy Whole Grain Vegan Pancakes, Best Gluten-Free No Knead Bread, Ultimate Gluten-Free Bagels, or Gluten-Free English Muffins.

And our FAVORITE way to use it? To make Chai-Spiced Oatmeal Cookies (Flourless!).

More Homemade Nut Butter Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Stack of two glass jars of chai-spiced nut butter with cute tags attached for gifting

Chai-Spiced Nut Butter

Jazz up any boring breakfast with this chai-spiced cashew almond butter! It’s perfect for holiday gifting and easy to make with just 9 ingredients and 20 minutes required.
Author Minimalist Baker
Chai-spiced nut butter dripping off a spoon into a jar
5 from 8 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 (1-Tbsp servings)
Course Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2 Months


  • 2 cups raw cashews
  • 1 cup raw almonds (or sub pecans or more cashews)
  • 1/4 cup coconut sugar (or sub brown sugar)*
  • 1 ½ Tbsp ground cinnamon
  • 1/2 Tbsp ground ginger
  • 1 tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp sea salt


  • Preheat the oven to 350 degrees F (176 C). Place the cashews and almonds on a bare baking sheet and bake for 8-10 minutes. Remove them when they’re a light golden color (i.e., before they become a deeper brown color).
  • Carefully transfer the roasted nuts to a food processor or high-speed blender and process until completely smooth, scraping down the sides as needed. This can take up to 10-12 minutes. You want to give it enough time for the oils to release and for the nut butter to get slightly runny. The stages of processing will be a fine meal, which turns into a thick ball, and finally a smooth nut butter. Be patient (giving your machine breaks if it's getting too hot)—it’s worth it!
  • Once smooth, add the coconut sugar, spices, and sea salt. Process again for about 1 minute.
  • Taste and adjust as needed, adding more coconut sugar, spices, or sea salt to suit your preference. We added a bit more ginger, but this will depend on the freshness of your spices and personal preference. Process once more to combine.
  • It's delicious with apple slices, on toast or roasted sweet potatoes, or added to baked goods.
  • Transfer to a jar and store at room temperature for a spreadable texture or in the refrigerator to preserve freshness. It will keep for ~3-4 weeks at room temperature, or 2 months or more in the refrigerator.


*We don’t recommend using a liquid sweetener. It will cause the mixture to seize up.
*Recipe as written makes ~1 ½ cups.
*Inspired by Ground Up PDX’s Masala Chai Almond + Cashew Butter.
*Nutrition information is a rough estimate.

Nutrition (1 of 24 servings)

Serving: 1 tablespoon Calories: 96 Carbohydrates: 6.8 g Protein: 3 g Fat: 7 g Saturated Fat: 1 g Polyunsaturated Fat: 1.4 g Monounsaturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 26 mg Potassium: 109 mg Fiber: 1.2 g Sugar: 2.9 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 21 mg Iron: 0.9 mg

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My Rating:

  1. Leah Schmaman says

    Would it be possible to add everything to ready made peanut butter for a similar idea? I dont have a food processor.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leah, peanut butter might have an overpowering flavor, but possibly! It would work well to mix it into cashew or almond butter.

  2. Charlene says

    DIVINE!!! I did switch the amounts of cashews and almonds due to what I had on hand, worked perfectly! Have been making home made almond butter for years but had no idea something THIS GOOD is just as easy! Right now have a batch of cookies in the oven that are a mash up recipe I made up using your chai spiced oatmeal cookies and another site’s similar recipe that uses leftover sweet potato and banana (was looking for a recipe to use both so they dont go to waste). Kitchen smells amazing! SO MANY possibilities with this magical nut butter, thank you MB!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re SO glad you love this one, Charlene! And those cookies sound so creative. We hope they are a success! xoxo

  3. Jessica says

    Hi! I loved this idea and made it with a few tweaks (mostly that I can’t have almonds right now, so did entirely cashews…just did 2 cups and then adjusted the spices accordingly). I was curious, do the almonds make a massive difference in the runnier texture? My first batch is delicious but is a lot more solid of a paste vs. the lovely creamy, runny texture you show in the pics. Is there anything you recommend for getting a runnier texture? I did it in my fancy giant Cuisinart food processor but will try again in my cheaper smaller food processors and Vitamix as well to see if it makes a difference. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessica! We’re so glad you enjoyed it! Yes the almonds do help with the texture. You could try adding a bit of oil to get it smoother or another nut that has a higher oil content!

  4. Claudia says

    Hi! Do you think using 100% sunflower seeds would work? Or what ratio sunflower seeds x nut and do you recommend what nut may work best? Thank you! This sounds amazing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Claudia, we don’t think all sunflower seeds would be quite as tasty, but it would still work. We think 2 cups of cashews + 1 cup of sunflower seeds would be very delicious! We’d love to hear if you try it!

  5. Lindsay says

    This nut butter is super tasty–the spices take it up a level! I added a bit of oil at the end to get the paste to a better consistency. I will definitely be making again!

  6. Barbara E Qualls says

    Hubby cannot eat cashews. Is there another nut I could substitute? Would adding the spices to a sugar free peanut butter work? Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Barbara, this is a flexible recipe that would work with other nuts/seeds! We think pecans or more almonds would be the best options. Peanuts have a strong flavor that might overpower the chai flavor. Hope that helps!

  7. Kimberly says

    This is super tasty and so easy to whip up! I think next time I’ll experiment with extra spices and/or more ginger powder. I think a little extra kick would be even better!

  8. Kinara says

    I made two batches: one replacing all of the listed spices with a homemade chai spice blend, and one making the recipe as listed but multiplying each ingredient by 1.5. Both batches were delicious, but for my Kitchenaid food processor the 1.5 batch was too much to handle and it stopped several times to cool down. Thank you for an easy and delicious recipe that’s perfect for Christmas gifts in some cute little jars!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Kinara! Sorry the bigger batch gave your machine trouble. If you made the batches consecutively it could have also needed a longer break in between. We hope your gift recipients love them! xo

  9. The Vegan Goddess says

    OMG, what an amazingly scrumptious flavor bomb! I loved this in the cookies and will post my rave review there as well.

    I didn’t have enough almonds so I added more cashews. Still wonderful! Another flexible recipe.

    This would make great gifts.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Possibly, but the stronger flavor of peanuts may overpower the spices! You might need to add more spices. Let us know if you try it!

  10. Ingrid M Cerone says

    Hi! I just made this as written but added a bit more of all the spices at the end. So delicious! I love making nut butters. I plan on giving these away as Christmas gifts in small glass jars. Thank you!! Can’t wait to try all the other combos. Your recipes are always so good and easy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review, Ingrid. We’re so glad you enjoy this recipe! xo

  11. Sonia Hvozdulycz says

    What do we do if we want to make these but we don’t have the necessary equipment? I do wish that the countless internet cooking & recipe sites would not require high speed blender or food processor.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sonia, are you wanting to make the cookies or the nut butter? If making the cookies, check the notes section on that recipe!

  12. Patricia Villella says

    Another easy and yummy recipe from Minimalist Baker. Just made these as written and had one with a cup of tea. Perfect mid morning snack. Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Patricia, we’re thinking you may have meant to comment on the cookies? We’re so glad you enjoyed them! xoxo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ronke, we haven’t tested that, but we think it could work! The sweetness may be less distributed throughout. If using dates, we’d recommend storing in the refrigerator. Let us know if you try it!

  13. Jennifer says

    Eager to try this recipe. Can you recommend an alternative to the cashew though for allergy reasons.

    Thank you!!!!

  14. SNL says

    For those who don’t want to use dry sugar, I have seen other nut butters that roast the nuts in maple syrup or honey so you get the flavour without the water (it’s the high water content that reacts with the oil in the nuts). I would use a low temperature say 160-170C (no I don’t use Fahrenheit) because sugar caramelises and then burns at a high temperature. Oh and line the tin, cold syrup is a *** to clean up (soaking the tin overnight helps). Second option, that I haven’t tried, is making the nut butter with the spices, and then adding maple syrup slowly while mixing, basically tahini sauce method. In theory it should work :)