Chestnut Free Turmeric & Cinnamon Cashew Butter
Warm, golden, and deeply aromatic, 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 draws out their natural richness and gives the final butter a deeper, nuttier flavor. The combination of turmeric, cinnamon, and ginger creates a spiced warmth that feels almost like a chai latte in spreadable form, with honey and coconut oil rounding everything out into something glossy and luscious. For anyone navigating tree nut sensitivities around chestnuts specifically, this recipe is a satisfying way to enjoy a homemade nut butter without any of the guesswork that comes with store-bought blends, which often mix multiple nuts together. Every ingredient here is straightforward and easy to verify, so you stay in full control of what goes into the jar. It keeps well at room temperature for up to two weeks, making it a genuinely practical staple to have on hand for toast, oatmeal, smoothies, 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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