Gelatin 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 it from good to genuinely great — it deepens their natural sweetness and gives the finished butter a rich, nutty complexity. Turmeric brings that gorgeous amber hue, while cinnamon and ginger layer in a gentle warmth that feels almost cozy. A pinch of black pepper rounds it all out in a way that's subtle but makes a real difference. Many store-bought nut butters sneak in additives or stabilizers that can be tricky to vet, so making your own means you know exactly what's in the jar. Every ingredient here is straightforwardly plant- and pantry-based, with honey as the only sweetener and coconut oil for a silky, glossy finish. The food processor does most of the heavy lifting — just give it time and scrape down the sides, and you'll end up with something impossibly smooth and creamy. Spread it on toast, swirl it into oatmeal, or eat it straight off the spoon — no judgment.
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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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