Gluten Free 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 about 20 minutes. Toasting the raw cashews first is the move that separates a flat, forgettable spread from something deeply nutty and rich. The turmeric, cinnamon, and ginger layer in earthy, slightly sweet heat, while a pinch of black pepper (a classic pairing with turmeric) ties everything together beautifully. Coconut oil and honey keep the texture glossy and smooth without any additives or stabilizers you'd have to decode on a store label. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or second-guessing involved — it just works as written. Slather it on rice cakes, swirl it into oatmeal, or eat it straight off the spoon; honestly, no judgment. A jar of this in your fridge or on your counter is the kind of small upgrade that makes everyday snacking feel a little more intentional.
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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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