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.

a glass jar of healthy copycat lotus biscoff spread

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.

Raw almonds and cashews on parchment paper.

Step one: Toast your cashews and almonds on a baking sheet until golden and fragrant—this brings out that rich, nutty flavor.

Food processor with roughly blended nuts.

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

This healthy wholefoods twist on the classic dessert spread is just as rich and creamy but much less processed! Made using cashews and almonds, with a maple syrup to sweeten and warming spices this vegan nut butter is the perfect spread for toast, banana bread or oats topping.

Course Condiment

Prep Time 5

Cook Time 20

Total Time 25

Servings serves (1 jar)

Calories 96kcal

Cost $8

Equipment

High powered blender

Ingredients

1 cup raw cashews
1 cup raw almonds
2 tbsp maple syrup
2 tbsp canola oil or similar neutral flavoured oil (optional)
1 tsp vanilla extract

Spices

1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
pinch of salt

Instructions

Preheat oven to 350°F/175°C. Spread the raw nuts evenly on a baking sheet and roast them for 18-20 minutes until fragrant and lightly golden, rotating the tray half way through so they are evenly golden. Keep an eye on them to avoid burning as ovens vary.
Allow the roasted nuts to cool slightly before transferring them to a food processor or high-powered blender.
Blend nuts on high speed for a few minutes until they break down and start to become creamy. You may need to scrape down the sides occasionally to ensure even blending.
Add maple syrup, vanilla extract, and spices to a pinch of salt to the nut butter mixture in the food processor.
Continue blending until allthe ingredients are well combined and the nut butter reaches your desired consistency. Add optional canola oil and blitz again if you would prefer a runnier and smoother consistency. You can also taste the mixture and add more syrup or spices to suit your taste.
Transfer to a glass jar and store in the refrigerator for up to 2-3 weeks. Before each use, you might need to let it sit at room temperature for a few minutes to soften.