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.
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.
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.
Notes
*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.