Biscoff Spread Recipe Vegan Made Easy and Delicious

There’s something incredibly comforting about the rich, caramelized flavor of Biscoff spread, especially when it’s homemade and vegan-friendly. Whether you’re a fan of the iconic cookie butter or looking for a delicious, dairy-free alternative to traditional spreads, this vegan Biscoff spread recipe is here to satisfy your cravings.

Using simple, wholesome ingredients, you can create a luscious, creamy spread that’s perfect for toast, desserts, or even straight from the jar. Plus, making your own ensures you know exactly what’s going in—no hidden additives or preservatives.

It’s a delightful way to elevate your snacks and desserts with a sweet, spicy twist that’s both indulgent and kind to animals.

Ready to whip up your own jar of this velvety vegan Biscoff spread? Let’s dive into the recipe, equipment, and some handy tips that will make this your new favorite pantry staple!

Why You’ll Love This Recipe

This vegan Biscoff spread recipe is a game-changer for several reasons. First, it uses simple, natural ingredients that are easy to find and free from animal products, making it perfect for anyone following a vegan lifestyle or with dietary restrictions.

Its texture is perfectly creamy yet spreadable, mimicking the store-bought versions but without the preservatives or excessive sugars.

Additionally, it’s incredibly versatile. Use it as a topping on your morning toast, swirl it into oatmeal, or use it as a dip for fresh fruit and pretzels.

The warm, spiced flavor profile of Biscoff cookies is beautifully captured, offering a nostalgic taste with a modern, health-conscious twist. And best of all?

You can customize the sweetness and spice level to your liking.

Ingredients

• 1 1/2 cups Biscoff cookies (ensure vegan-friendly or use a vegan speculoos cookie alternative)
• 1/2 cup raw cashews (soaked for 2 hours)
• 1/4 cup coconut oil, melted
• 1/3 cup unsweetened almond milk (or any plant-based milk)
• 2 tbsp maple syrup (adjust to taste)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt

Equipment

• High-speed blender or food processor
• Measuring cups and spoons
• Mixing bowl (for soaking cashews)
• Spatula
• Glass jar or airtight container for storage

Instructions

1. Soak the cashews: Place the raw cashews in a mixing bowl and cover them with warm water. Let them soak for at least 2 hours or overnight if possible. This softens the cashews, making them easier to blend into a creamy texture.
2. Prepare the cookies: Break the Biscoff cookies into smaller pieces to make blending easier. Set aside.
3. Drain cashews: After soaking, drain and rinse the cashews thoroughly.
4. Blend the base: Add the soaked cashews, melted coconut oil, almond milk, maple syrup, vanilla extract, cinnamon, and sea salt to your blender or food processor. Blend on high until completely smooth and creamy, stopping occasionally to scrape down the sides.
5. Add cookies: Add the broken Biscoff cookies to the creamy mixture. Pulse the blender a few times to incorporate the cookie pieces. For a smoother spread, blend longer; for a chunkier texture, pulse less.
6. Adjust consistency and sweetness: If the spread is too thick, add a tablespoon of almond milk at a time until you reach the desired consistency. Taste and add more maple syrup or cinnamon if needed.
7. Transfer and chill: Spoon the spread into a clean glass jar or airtight container. Refrigerate for at least an hour to allow the flavors to meld and the spread to thicken slightly.
8. Enjoy: Your vegan Biscoff spread is ready to enjoy! Store it in the fridge for up to two weeks.

Tips & Variations

For an extra indulgent twist, try adding a tablespoon of cocoa powder for a chocolate Biscoff spread. You can also swap cashews for blanched almonds or sunflower seeds for a nut-free version.

To enhance the spice profile, add a pinch of ground ginger or nutmeg. If you prefer a smoother texture, sieve the spread after blending to remove any cookie crumbs.

For a lower-calorie option, reduce the coconut oil and increase the almond milk slightly.

Make sure to use vegan-certified Biscoff cookies or speculoos-style cookies to keep the recipe fully vegan. If you want a sugar-free option, replace maple syrup with a natural sweetener like stevia or monk fruit, adjusting quantities carefully.

Nutrition Facts

Serving Suggestions

This vegan Biscoff spread is incredibly versatile and can elevate a variety of dishes. Spread it on warm toast or bagels for a decadent breakfast treat.

Use it as a dip for apple slices, bananas, or pretzels for a quick and satisfying snack.

It also makes a fantastic frosting or filling for vegan cakes and cupcakes. Try swirling it into your next batch of vegan pancakes or waffles for a caramel-spiced surprise.

For a luscious dessert, dollop it over coconut yogurt or blend it into your smoothie bowls.

Looking for creative dessert ideas? Check out the Cinnamon Pecan Ice Cream Recipe for a perfect vegan pairing.

Or try incorporating this spread into the Chocolate Heaven Cake Recipe for an irresistible flavor combo.

Conclusion

Making your own vegan Biscoff spread at home is not only rewarding but also allows you to indulge in a delicious treat without compromise. This recipe combines the warm, spiced flavors of Biscoff cookies with the creaminess of blended cashews and coconut oil, delivering a spread that’s both rich and wholesome.

Whether you’re vegan, allergic to dairy, or simply seeking a healthier alternative, this spread fits the bill perfectly. With minimal ingredients and straightforward steps, you can customize it to your taste and enjoy it in countless ways.

Don’t forget to store it properly, so you always have a jar ready for whenever that craving hits.

Craving more vegan delights? Be sure to explore our Costco Vegan Mushroom Stew Recipe and Collard Green Casserole Recipes for hearty, plant-based meal ideas that complement your sweet treats beautifully.

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