Brazil Nut 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 first is the move that makes all the difference, coaxing out a deep, nutty richness before the blending even begins. The combination of turmeric, cinnamon, and ginger gives it a gently exotic warmth, while a touch of black pepper sharpens the whole flavor profile in the best way. Coconut oil keeps the texture silky and spreadable, and a drizzle of honey balances the earthiness without making it cloyingly sweet. Store-bought nut butters can be a minefield when it comes to shared-facility warnings and mystery additives, so making your own means you know exactly what's in every spoonful. The whole process is straightforward — just a baking sheet, a food processor, and a little patience while it blends to glossy perfection. Once it's done, it keeps well at room temperature or in the fridge, so you can enjoy it for weeks without any fuss.
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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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