Citrus 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 this from good to genuinely great — it deepens their natural sweetness and gives the finished butter a rich, nutty complexity. Turmeric and cinnamon bring earthy warmth, while a pinch of ginger and black pepper add just enough of a quiet kick to keep things interesting. The honey rounds it all out with a gentle sweetness that feels indulgent without being over the top. For anyone navigating citrus sensitivities, nut butters can be a minefield of added flavorings and preservatives in store-bought versions — this one keeps it clean with a short, straightforward ingredient list and zero citrus in sight. A food processor and about 20 minutes of active effort are all you need, and the result keeps well at room temperature or in the fridge for weeks. Slather it on toast, swirl it into oatmeal, or eat it straight off the spoon — no judgment here.
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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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