Speculoos ‘Biscoff’ Cookie Butter | Vegan & Raw 2

Speculoos ‘Biscoff’ Cookie Butter | Vegan & Raw 2


Exciting news! Simon & I will be organizing an ‘Easy Vegan Challenge’ during the entire month of May to celebrate the launch of my new book Vegan & Raw 2 and to show you how easy and quick vegan cooking can be. Each day we’ll share a recipe on our Facebook page and on Tuesday we’ll publish a video with a recipe from the book on our YouTube channel. The posts and videos will be in Dutch (Nederlandstalig) but all of the recipes will be available in English on our blog and in the book.

Today I wanted to share a first recipe from Vegan & Raw 2 as a ‘sneak peek’ of what’s to come: Speculoos ‘Biscoff’ Cookie Butter. Have you ever tried speculoos ‘biscoff’ biscuits? As a child I absolutely adored these crunchy caramel cookies. I would sandwich them between two slices of freshly baked bread or dunk them in my mother’s coffee. Such sweet memories! This recipe for speculoos ‘biscoff’ cookie butter uses cashews as a base and lots of fragrant spices. It’s free from refined sugars, vegan and absolutely addictive if you ask me :)

Speculoos ‘Biscoff’ Cookie Butter | recipe from Vegan & Raw 2

SERVES: 1 small cup (220 g)

EQUIPMENT: food processor, rubber spatula


1 cup (120 g) cashews
3 tablespoons almond milk
3 tablespoons maple syrup
1 - 1 ½ teaspoons speculoos spice (similar to gingerbread spice)
sea salt to taste


1. Put the cashews in a food processor fitted with an S-blade and process for 5 to 10 minutes, until they turn into smooth cashew butter. Stop and scrape down the sides of the food processor a few times in between mixing.
2. Add the almond milk, maple syrup and speculoos spice to the cashew butter. Process until well combined.
3. Season with sea salt to taste.


• This speculoos cookie butter will keep up to 2 weeks in the fridge.

• Depending on how powerful your food processor is, the cookie butter might not be as smooth as you would like it to be. If you want your speculoos (biscoff) cookie butter to be completely smooth and creamy, replace the cashews with a small cup of ready-made cashew butter (available at health food stores or online).

• For more easy vegan breakfast ideas, check out my new book Vegan & Raw 2.

Now I would love to hear from you! What’s your favorite breakfast spread? Do you like to keep it sweet with chocolate hazelnut butter, speculoos spread, peanut butter and jelly… or do you prefer savory spreads like hummus, pesto, or nut cheese? LINK Let me know by leaving a comment down below.

Speculoos ‘Biscoff’ Cookie Butter | Vegan & Raw 2 Photo credit Heikki Verdurme

Speculoos ‘Biscoff’ Cookie Butter | Vegan & Raw 2 Photo credit Heikki Verdurme



This sounds too good to be true. Now I am on the lookout for Speculoos spice - not sure I've seen it here, but will have to stock up when I visit Belgium and the Netherlands this summer!

wrote Reply
Hi Mairi, it's a typical spice mixture from Belgium & the Netherlands. We have a deeply rooted speculoos culture :-) You can make a really simple version at home too using this recipe: 5 tbsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground cloves 1/2 tsp ground aniseed 1/2 tsp ground white pepper I also love to add 1/2 tsp ground ginger and 1/2 tsp dried orange zest, but those are optional. Looking forward to seeing you in September!! :)
julie wrote Reply

Thanks for this recipe! I made the cookie butter this weekend and love the taste of it. I was hesitant to add the milk to it, because I thought it would spoil to soon with fresh milk in it. However, now I'm left with a paste that is not spreadable. Do you have any other suggestions on how to make the mixture more smooth?

Sara wrote Reply
Hi Sara, glad to hear you're enjoying the cookie butter! If you use store-bought nut milk, it will stay fresh for a longer time. Also, you could replace it with water until it has the texture of your liking :)
julie wrote Reply

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