Spiced “CASHELLA” (Cashew spread)


1 Cup raw cashews


1 Cup raw cashews

2 tsp vanilla extract (ground vanilla bean powder works, too)

3 Tbsp 100% maple syrup

1 Tbsp coconut oil

½ cup coconut milk (full-fat, canned)

Pinch of salt (i like pink himalayan or celtic sea salt)

1 tsp cinnamon

¼ tsp ginger

¼ tsp allspice

In a high-speed blender, add the cashews and coconut oil and maple syrup.  Blend until it becomes a bit of a liquid.  Add the vanilla, coconut milk, spices, and blend until it is very smooth.  Blend on high.  I don’t like my spices overwhelming, so taste after blending.  You can always add more spice if you like it spicier!  I pour into a small mason jar, cover, and store in the refrigerator.  It will thicken nicely.  Great for dipping fruit, putting on your favorite paleo pancake, waffle, tortilla….or eating with a spoon.  Experiment!

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