Beef Free Turmeric & Cinnamon Cashew Butter
Warm spices and creamy cashews come together in a nut butter that feels genuinely special — the kind of thing you'll want to spread on everything from toast to apple slices to a spoon straight from the jar. Toasting the cashews first is the move that makes all the difference, coaxing out a deep, nutty richness before the blending even begins. Turmeric gives the finished butter a gorgeous golden hue, while cinnamon and ginger add layers of warmth that make it taste far more complex than the short ingredient list suggests. A touch of honey and coconut oil round everything out, keeping the texture glossy and smooth without any dairy or additives you'd find in store-bought versions. The whole process is straightforward — just roast, blend, and season — making this an easy weekend project with seriously impressive results. It keeps well at room temperature for a couple of weeks, so one batch 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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