Alpha Gal Friendly Turmeric & Cinnamon Cashew Butter
Warm, golden, and fragrant with spice, this cashew butter is the kind of thing you'll want to spread on everything — toast, apple slices, a spoon straight from the jar. For anyone managing alpha-gal syndrome, finding a rich, satisfying spread without mammalian-derived ingredients can feel like a constant label-reading exercise, but this one is entirely plant-based and sweetened with honey, so there's nothing to second-guess. Toasting the cashews first is the move that takes this from good to genuinely great — it deepens their natural sweetness and gives the finished butter a nutty, almost caramel-like depth. The turmeric and cinnamon bring warmth and a gorgeous amber color, while the pinch of black pepper quietly amplifies everything around it. Coconut oil keeps the texture silky and scoopable without any dairy, and the whole thing comes together in a food processor with minimal effort. Store it in a jar on the counter for up to two weeks, or refrigerate it for longer — though it rarely lasts that long.
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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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