Spicy Cashew Butter

This Spicy Cashew Butter recipe is perfect for those days when you want something healthy and tasty but you are too tired or too busy to spend a lot of time cooking. Containing  cumin, coriander, ginger, garlic, hot chili powder, and sea salt it’s a palate-pleasing mix of savoury flavours. It’s great smeared on toast or thin it out a bit with water and some miso and use it as a sauce over some stir-fried veggies.

Vegan and gluten-free, this takes less than 10 minutes to make – 5 minutes to cook up the spice mix and then about a minute in the blender and you are done. You need a good blender for this if you want the texture to resemble store-bought nut butter.


Spicy Cashew Butter topped with cashews 


  • 1 teaspoon each of dried spice:
    • cumin
    • coriander
    • ginger
    • garlic
  • 1/4 teaspoon each of:
    • hot chilli powder
    • sea sat
  • 2 tablespoons of oil
  • 1 cup of cashews


  1. In a small frying pan, heat the oil.
  2. Add all of the spices, stir together and fry over low to medium heat for 5 minutes, stirring occasionally.
  3. Put the spice/oil mix in the blender.
  4. Add the cashews.
  5. Blend on Nut Butter mode or equivalent for your blender.

Delicious on toast, a bagel, by the spoonful.


Spicy Cashew Butter on Spelt Toast









  1. Pingback: Roasted Acorn Squash Soup with Spicy Cashew Butter Base – notnotnutritious

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