Capsaicin Free Turmeric & Cinnamon Cashew Butter
Warm, golden, and fragrant with earthy spice, 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 finished butter a rich, nutty complexity. Turmeric and cinnamon bring a cozy, almost chai-like warmth, while a touch of ginger and honey round out the flavor without any heat or burn. For anyone navigating a sensitivity to capsaicin, store-bought nut butters with "spiced" or "flavored" labels can be a minefield, since chili or cayenne often sneaks into the mix — here, every single ingredient is listed and none of them are a problem. The small addition of black pepper helps activate the turmeric without contributing any spicy heat at these quantities. It comes together in a food processor with minimal effort and keeps for weeks, making it an easy staple to have on hand for toast, fruit, oatmeal, or straight off the spoon.
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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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