Emulsifier Free Turmeric & Cinnamon Cashew Butter
Creamy, golden, and warmly spiced, this cashew butter is the kind of spread that makes you want to put it on everything — toast, apple slices, a spoon straight from the jar. Store-bought nut butters are notorious for sneaking in lecithin, mono- and diglycerides, and other emulsifying agents that have no business being in something this simple. Here, toasted cashews do all the heavy lifting on their own, releasing their natural oils through a patient spin in the food processor until the texture is completely smooth and glossy. Coconut oil and honey round things out, while turmeric, cinnamon, ginger, and a pinch of black pepper give it a warming depth that feels almost luxurious. The black pepper is a smart touch — it works alongside the turmeric to make every bite feel intentional rather than just pretty-colored. This is genuinely one of those recipes where knowing exactly what's in the jar makes it taste even better.
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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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