Gingerbread Cashew Butter (Dairy Free, Oil Free)

Make all your sweet dreams come true with this creamy and delicious Gingerbread Cashew Butter! Use it as a spread, dip, frosting, or just lick it off a spoon. It’s so good!!

This recipe happened quite by accident. A very happy yummy accident. A sweet gingerbread cashew butter spread/dip/frosting-like accident.

I won’t even bore you with what I was attempting to make. Just know that after the first set of ingredients, I knew I didn’t need to go any further. I had already created a winner.

So, we are going to just forget about the original recipe inspiration and use this sweet, creamy, delicious gingerbread goodness on everything!

Similar to Cookie Butter

If you have ever tasted Trader Joe’s Cookie Butter, then you know what this gingerbread cashew butter will taste like. OMG, I could eat that stuff by the spoonful…and I now I can eat THIS stuff by the spoonful! And you can too!

And when we make it ourselves, we control the ingredients that go in, which is always a good thing.

Put it on Everything!

This would work as a gingerbread spread, a gingerbread dip, a gingerbread frosting, even a gingerbread sauce if you melt it a bit. I’m pretty sure you will want to eat this on your toast, dip your apples in it, spread it on graham crackers, frost your cupcakes with it, put a dollop on your oatmeal, lick it from your spoon!

The possibilities are endless really.

Gingerbread Cashew Butter

I hope you love this Gingerbread Cashew Butter as much as we do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!

Gingerbread Cashew Butter

This gingerbread butter can be used as a spread, a dip, a frosting or even a sauce if you melt it a bit. Try it on toast, graham crackers, apples, cupcakes, oatmeal, bananas, a spoon...

5 from 1 vote

Print Rate

Course: Dessert, Dip, Spread

Cuisine: dairy free, egg free, gluten free, oil free, soy free, vegan

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 6

Calories: 92kcal

Author: Jenn Sebestyen

Ingredients

• 1/2 cup cashew butter (store bought or homemade*)1/2 cup cashew butter (store bought or homemade*)
• 2 tbsp molasses2 tbsp molasses
• 2 tbsp maple syrup2 tbsp maple syrup
• 1/2 tsp ginger1/2 tsp ginger
• 1/2 tsp cinnamon1/2 tsp cinnamon
• 1/4 tsp nutmeg1/4 tsp nutmeg
• 3-4 tbsp non dairy milk (I have tried coconut, almond and rice milk and all work great)3-4 tbsp non dairy milk (I have tried coconut, almond and rice milk and all work great)

Instructions

• Place all ingredients, except non dairy milk, in a bowl and stir to combine. Add the non dairy milk 1 tbsp at a time until you reach a thin spreadable consistency.

Notes

~To make your own cashew butter, simply grind raw cashews in a food processor until you reach a "butter" consistency. You will have to stop every so often and scrape down the sides. It could take up to 8-10 minutes to reach the correct consistency. I recommend giving your food processor a break for a minute once or twice during the process if it seems to be working really hard.

 

 

Nutrition

Calories: 92kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 64mg | Fiber: 1g | Sugar: 6g | Calcium: 40mg | Iron: 0.9mg

Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

More Dairy Free Gingerbread Recipes to Love:

Chewy Gluten Free Gingerbread Cookies

Gingerbread Chocolate Chip Baked Oatmeal Bites

Gingerbread Granola