BHA & BHT Free Turmeric & Cinnamon Cashew Butter
Store-bought nut butters are notorious for sneaking in preservatives like BHA and BHT to extend shelf life, which makes this homemade version such a satisfying alternative. Every ingredient here is exactly what it sounds like — raw cashews, coconut oil, honey, and a warm blend of turmeric, cinnamon, ginger, and black pepper — nothing hidden, nothing synthetic. Toasting the cashews before blending is the move that takes this from good to genuinely great, coaxing out a deep, nutty richness before the spices even enter the picture. The food processor does the heavy lifting, slowly transforming those golden cashews into a glossy, creamy butter that's almost impossible to stop tasting. That pinch of black pepper alongside the turmeric isn't an accident — it brightens the whole flavor and gives the spread a subtle warmth that lingers. Spread it on toast, swirl it into oatmeal, or eat it straight from the jar with a spoon — no judgment. A batch keeps for up to a month in the fridge, so you can make it once and enjoy it all week 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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