This delicious cashew butter is laced with pumpkin pie spice to create a silky-smooth spread powered by fall flavors. It only requires four ingredients and comes together in 10 minutes!
- 2 cups raw unsalted cashews
- 1 ½ tbsp. coconut oil
- 1 tsp coconut sugar (or substitute brown sugar)
- 1 tbsp + 1 tsp pumpkin pie spice
- ¾ tsp sea salt
- Add cashews to high-speed food processor or blender. Process for 5-6 minutes, scraping down the sides with a spatula as needed, until nuts start to form a crumbly paste. Add remaining ingredients and continue processing for another 5-7 minutes, until super creamy. Pour into a mason jar or air-tight tupperware container. Store refrigerated.
Serving size: 2 tbsp Calories: 155 Fat: 13 gm Saturated fat: 3.5 gm Carbohydrates: 7.5 gm Sugar: 2 gm Sodium: 147 mg Fiber: 1 gm Protein: 4.5 gm
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.