Artificial Food Coloring Free Turmeric & Cinnamon Cashew Butter
Warm, golden, and fragrant with spice, this cashew butter is the kind of spread that makes you want to slather it on everything in sight. 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 final butter a rich, nutty complexity. Turmeric and cinnamon bring earthy warmth, while a pinch of ginger and black pepper add just enough of a kick to keep things interesting. Store-bought nut butters are notorious for sneaking in artificial dyes and synthetic additives, but every single ingredient here is a whole, recognizable food you can feel good about. The coconut oil keeps the texture luxuriously smooth and glossy, and a touch of honey rounds out the spices without making it cloying. It comes together in a food processor with minimal effort and keeps for weeks, making it one of the most practical homemade staples you can have on hand.
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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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