Caffeine Free Turmeric & Cinnamon Cashew Butter
Creamy, golden, and warmly spiced, this cashew butter is the kind of spread that makes you want to put it on absolutely everything. Toasting the raw cashews before blending is the move that takes this from good to genuinely great — it deepens their natural sweetness and gives the final butter a rich, nutty depth. Turmeric brings that gorgeous amber hue along with an earthy warmth, while cinnamon and ginger layer in cozy, aromatic notes that feel almost indulgent. A touch of honey and coconut oil keep the texture glossy and smooth, and the pinch of black pepper quietly does its job in the background. Every single ingredient here is naturally free of caffeine, so you can enjoy a spoonful straight from the jar at any hour without a second thought. The food processor does most of the heavy lifting, and the whole process is surprisingly meditative — just blend, scrape, repeat, and watch it transform. Slather it on toast, swirl it into oatmeal, or eat it by the spoonful; this jar earns its place on the counter.
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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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