Carrageenan Free Turmeric & Cinnamon Cashew Butter
Warm spices and golden color make this cashew butter feel like something you'd find at a specialty shop — except you made it yourself with exactly what went into it. Store-bought nut butters often rely on emulsifiers and stabilizers to achieve that smooth, spreadable texture, and carrageenan is one additive that can quietly show up in processed versions. Here, toasting the cashews first does all the heavy lifting, coaxing out their natural oils so the food processor can work them into a genuinely creamy, glossy butter without any additives at all. The coconut oil adds just enough richness to keep things silky, while turmeric, cinnamon, ginger, and a pinch of black pepper layer in a warmth that's earthy, slightly sweet, and a little unexpected. Honey rounds everything out so it tastes indulgent without being cloying. Spread it on toast, swirl it into oatmeal, or eat it straight off the spoon — it keeps at room temperature for two weeks, so a jar on the counter is never a bad idea.
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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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