Healthy Copycat Lotus Biscoff Spread

A healthy twist on Biscoff spread—this creamy vegan nut butter is made with cashews, almonds, maple syrup, and warm spices. Perfect on toast or oats!

Course Condiment

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings jar (~12 oz)

Calories 96kcal

1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¹⁄₈ teaspoon salt Approx. a pinch; about 0.75g
2 tablespoons canola oil Optional; or another neutral oil like vegetable or sunflower; approx. 28g

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.

Makes about 20 serves. Nutritional information is based on 20 servings total.