Chicken Free Turmeric & Cinnamon Cashew Butter
Warm, golden, and fragrant with spice, this cashew butter is the kind of thing you'll want to spread on everything — toast, apple slices, a spoon straight from the jar. Toasting the cashews before blending is the move that takes it from good to genuinely great, coaxing out a deep, nutty richness that store-bought versions rarely match. The combination of turmeric, cinnamon, and ginger gives it an almost chai-like warmth, while a touch of honey and coconut oil keeps the texture glossy and smooth. Black pepper might seem like an odd addition to a sweet spread, but it subtly amplifies the turmeric and rounds out the whole flavor profile. The whole process happens in a food processor with just a little patience — scraping down the sides every couple of minutes is the only real effort involved. It keeps for up to two weeks at room temperature or a full month in the fridge, so one batch goes a long way.
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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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