Cardamom & Ginger Infused Cashew Butter

Simple. Uncomplicated. Pure. Quiet. Gentle. Cozy. Spice. Creamy. Nourish. Comfort in a jar. On a spoon. That is all I need. And that is all it needs to be. So here it is. 

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Cashew Butter

Makes 8oz

Inspired by some of my favorite ingredients and textures, I made this simply because I wanted to eat it. On everything. And you should too. The tocotrienols are optional but add extra creaminess and are a bioavailable source of vitamins d, e, & b6. Also, I used Divine Organics Raw Indonesian Cashews, which are super fresh and creamy with none of that weird fishy smell some cashews have. No thank you.


1 heaped cup raw cashews (preferably organic)

1/4 cup virgin coconut oil

1 teaspoon whole cardamom

1 inch fresh ginger, sliced

optional: 1/4 cup tocotrienols (organic rice bran solubles)


1. In a small pot, gently heat the coconut oil with the cardamom and ginger slices, just enough to let the coconut oil melt. Remove from heat and allow to sit and infuse as you prepare the other ingredients.

2. In a small upright blender or the smaller bowl of a food processor, add the cashews and blend on high until broken down.

3. Strain the ginger and cardamom from the oil then add the oil and  tocotrienols (if using) to the blender. Continue to blend on high until completely smooth, scraping down the sides when needed.

4. Store in a glass jar in your pantry and enjoy! If you don't plan to use or eat it for a while (for some crazy reason), store in the fridge (however, it will harden some).