Anti Inflammatory Turmeric & Cinnamon Cashew Butter
This golden, warmly spiced nut butter is the kind of thing you'll want to spread on everything — toast, apple slices, a spoon straight from the jar. The combination of turmeric, cinnamon, ginger, and a pinch of black pepper creates a flavor that feels almost like a cozy chai latte in butter form. That little hit of black pepper isn't just for taste — it works alongside the turmeric in a way that makes this spread genuinely purposeful, not just pretty. Toasting the cashews before blending is the move that takes this from good to great, coaxing out a deep, nutty richness that store-bought versions rarely deliver. A touch of honey and melted coconut oil keep the texture glossy and smooth without any additives or stabilizers you'd find on a grocery shelf label. One batch makes 16 servings, so you're set for weeks whether you store it on the counter or in the fridge. It's the rare pantry staple that actually tastes like you put thought into it.
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Learn more →Ingredients
16 servings
- 2 cups raw cashews
- 1 tbsp coconut oil, melted
- 1 tbsp honey
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1.3 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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