Celery Free Turmeric & Cinnamon Cashew Butter
Warm, golden, and fragrant with 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 it from good to genuinely great — it deepens the nuttiness and gives the final texture that silky, glossy finish. Turmeric and cinnamon bring a subtle warmth, while a pinch of ginger and black pepper add just enough complexity to keep things interesting without overwhelming the natural sweetness of the cashews. A drizzle of honey and a spoonful of coconut oil round it all out, making every jar feel a little indulgent. For anyone navigating a celery-free lifestyle, this is the kind of pantry staple that's completely safe to reach for — no hidden vegetable extracts, no ambiguous seasoning blends, just clean, straightforward ingredients you can verify yourself. Spread it on toast, swirl it into oatmeal, or eat it straight off the spoon — no judgment here. It keeps well at room temperature or in the fridge, so you can make a batch and enjoy it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!