This healthy whole twist on the classic dessert spread is just as rich and creamy but much less processed! Made using cashews and almonds, with maple syrup to sweeten and warming spices, this vegan nut butter is the perfect spread for toast, banana bread, or oats topping.
Ingredients You’ll Need
Trust me when I say this recipe is so simple. The full recipe card with all the details is waiting for you at the bottom. For now, here’s what you’ll need:
- Raw cashews
- Raw almonds
- Maple syrup
- Canola oil (optional)
- Vanilla extract
- Ground cinnamon
- Ground ginger
- Ground cloves
- Ground nutmeg
- Pinch of salt
Instructions
I’ll walk you through every step of making this Healthy Copycat Lotus Biscoff Spread. It’s super easy to follow—and if you need exact details like oven temps or quantities, they’re all listed in the recipe card at the bottom.
Step one: Toast your cashews and almonds on a baking sheet until golden and fragrant—this brings out that rich, nutty flavor.
Step two: Let the nuts cool slightly, then blend them in a high-speed blender or food processor until a thick paste forms. Scrape down the sides as needed.
Step three: Add maple syrup, vanilla, and all the warming spices. Blend again until smooth and creamy. Add a little oil if you want it silkier, and adjust the sweetness or spice to taste.
Step four: Transfer to a jar and store in the fridge. Let it sit out for a few minutes before spreading for the perfect texture.
Healthy Copycat Lotus Biscoff Spread
Equipment
- High powered blender
Ingredients
- 1 cup raw almonds Approx. 113g
- 1 cup raw cashews Whole, unblanched; approx. 142g
- 2 tbsp maple syrup Approx. 42g
- 1 tsp vanilla extract
Spices
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¹⁄₈ tsp salt Approx. a pinch; about 0.75g
- 2 tbsp canola oil Optional; or another neutral oil like vegetable or sunflower; approx. 28g
Instructions
- Preheat oven to 350°F. Spread the raw almonds and cashews in a single layer on a baking sheet. Roast for 18–20 minutes, turning the tray halfway through, until golden and fragrant. Watch closely near the end to prevent burning.
- Remove the tray from the oven and let the nuts cool for 5–10 minutes—they should still be warm but not hot when blending.
- Transfer the nuts to a high-powered blender or food processor. Blend on high speed, scraping down the sides as needed, until the mixture turns into a smooth, creamy nut butter. This may take several minutes depending on your machine.
- Add the maple syrup, vanilla extract, cinnamon, ginger, cloves, nutmeg, and salt. Blend again until fully combined. If you'd like a runnier consistency, add the optional canola oil and blend until smooth.
- Spoon the spread into a clean glass jar and refrigerate. It will keep for 2–3 weeks. Let it sit at room temperature for a few minutes before using, as it firms up when chilled.
Sarah says
Perfectly done, so delicious, thank you!
Hong Nguyen says
So, so good, trust me.