Citric Acid Free Turmeric & Cinnamon Cashew Butter
Nut butters from the store are often a minefield of additives, preservatives, and acidic flavor enhancers that can sneak citric acid into an otherwise simple product. This homemade version keeps things beautifully clean — just cashews, coconut oil, honey, and a warm blend of turmeric, cinnamon, ginger, and black pepper. Toasting the cashews first is the secret to that deep, roasty flavor before they even hit the food processor, and the result is a glossy, ultra-creamy butter that tastes far more indulgent than its short ingredient list suggests. The golden color from the turmeric is genuinely stunning in a jar, and the spice combination hits that sweet-savory-warming note that makes you want to spread it on absolutely everything. Black pepper alongside turmeric isn't just a flavor choice — it's a smart pairing that shows up naturally in the spice world and works beautifully here. A batch keeps at room temperature for two weeks or in the fridge for a full month, so you can make it ahead and have a safe, satisfying spread ready whenever you need it.
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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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