Barley Free 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. Toasting the cashews before blending is the move that takes it from good to genuinely great, coaxing out a deep, nutty richness before the turmeric and cinnamon even enter the picture. The combination of warming spices with a touch of honey and coconut oil creates something that feels almost luxurious, yet it comes together with one pan and a food processor. Store-bought nut butters can be a minefield of hidden additives and grain-based thickeners, so making your own means you know exactly what's in it — and every ingredient here is straightforwardly grain-free. The black pepper is a small but smart addition, helping the turmeric do its thing while adding just a whisper of heat. This recipe makes a generous batch that keeps well at room temperature or in the fridge, so your effort goes a long way.
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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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