Almond Free Turmeric & Cinnamon Cashew Butter
Creamy, golden, and warmly spiced, this cashew butter is the kind of spread that makes you want to put it on absolutely everything. Toasting the raw cashews before blending is the move that takes it from good to genuinely great — it deepens their natural sweetness and gives the finished butter a rich, nutty complexity. Turmeric brings that gorgeous color and earthy warmth, while cinnamon and ginger round things out with just enough spice to keep every bite interesting. A touch of honey and coconut oil make the texture luxuriously smooth and glossy, no almond in sight. Store-bought nut butters can be a minefield when you're avoiding almonds, since many facilities process multiple tree nuts together — making this from scratch puts you fully in control of every single ingredient. The food processor does most of the heavy lifting, and the result keeps well on the counter or in the fridge, so you can enjoy it all week long on toast, stirred into oatmeal, or straight off the spoon.
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Learn more →Ingredients
16 servings
- 2 cups raw cashews
- 1 tbsp coconut oil, melted
- 1 tbsp honey
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
Instructions
- 1
Preheat the oven to 350°F (175°C). Spread the cashews in a single layer on a baking sheet and toast for 10–12 minutes, stirring once halfway through, until lightly golden and fragrant.
- 2
Remove the baking sheet from the oven and let the cashews cool for 5 minutes — they should be warm but not steaming when they go into the food processor.
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