Pumpkin Spice Cashew Butter
 
Prep time
Total time
 
This nut butter was inspired by RX nut butter’s pumpkin spice peanut butter…but I daresay it’s even BETTER. I personally think that peanut butter and pumpkin pie spice can both be strong/competing flavors, so I decided to use cashews, which have a milder and buttery flavor. HOWEVER, you can absolutely use peanuts if you want a pumpkin spice flavored peanut butter. This pumpkin spice cashew butter is absolutely delicious on pretty much anything.
Author:
Recipe type: Nut butter, condiment
Cuisine: No bake
Serves: 1½ cups
Ingredients
  • 2 cups roasted cashews (can sub peanuts)
  • 3 Medjool dates (large and soft)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ teaspoon sea salt (if nuts are unsalted)
  • 3 tablespoons coconut oil (or oil of choice)
Instructions
  1. Blend nuts until nut butter forms (I used my Vitamix; you can also use a food processor).
  2. Then add rest of ingredients and blend until smooth and drippy.
  3. Makes 1.5 heaping cups.
  4. This will last a couple weeks at room temperature, or you can store in the fridge up to a couple months. This nut butter will likely harden in the fridge, so let your serving come to room temperature (or microwave a few seconds) before eating!
Recipe by Audra's Appetite at https://audrasappetite.com/pumpkin-spice-cashew-butter/