Dairy Free Turmeric & Cinnamon Cashew Butter
Toasting raw cashews before blending is the move that separates a truly silky nut butter from a grainy, forgettable one, and this recipe nails that step every time. The warm spice blend — turmeric, cinnamon, ginger, and a pinch of black pepper — turns a simple spread into something that feels almost luxurious, with an earthy golden color to match. Coconut oil keeps everything glossy and smooth without a drop of dairy, so this is a genuinely clean option for anyone avoiding milk-based ingredients. Store-bought nut butters often sneak in dairy derivatives or are processed on shared lines, making homemade the smarter call. A food processor and about 20 minutes of active effort is all it takes to go from a tray of raw cashews to a jar of something you'll want to put on everything. Spread it on toast, swirl it into oatmeal, or eat it straight off the spoon — no judgment. It keeps at room temperature for two weeks, so you can make a batch and enjoy it all week long without any fuss.
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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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