Eggless Turmeric & Cinnamon Cashew Butter
Warm spices and golden color make this cashew butter feel like something you'd find at a specialty shop — except you made it yourself in under 30 minutes. Toasting the raw cashews first is the move that separates a flat, forgettable spread from one that's deeply nutty and rich. The turmeric and cinnamon work together beautifully, giving every spoonful an almost chai-like warmth, while the black pepper quietly amplifies the turmeric the way it's supposed to. Coconut oil and a touch of honey bring it all into a glossy, scoopable consistency that clings perfectly to toast, apple slices, or a spoon you're pretending is a utensil. Since the whole recipe is built from whole-food pantry staples, there's nothing hidden to worry about — no binders, no emulsifiers, just cashews and spices doing their thing. It keeps at room temperature for two weeks, which means a jar on the counter is basically a gift to your future self.
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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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