Gut Friendly Turmeric & Cinnamon Cashew Butter
Warm, golden, and fragrant with anti-inflammatory spices, this cashew butter is the kind of spread that makes you rethink everything you've been putting on your toast. Toasting the raw cashews before blending is the secret to a deep, nutty flavor that store-bought versions rarely achieve. The combination of turmeric, cinnamon, ginger, and a pinch of black pepper isn't just delicious — these are ingredients long celebrated for their gut-supportive properties, and the black pepper actually helps your body absorb the turmeric more effectively. Coconut oil keeps the texture silky and spreadable, while a touch of honey rounds out the spice with just enough natural sweetness. The food processor does all the heavy lifting, and a little patience through those scraping-down steps is all it takes to get that glossy, ultra-smooth finish. Spread it on rice cakes, swirl it into oatmeal, or eat it straight off the spoon — no judgment here. A batch keeps for up to a month in the fridge, so you can make it once and enjoy it all week long.
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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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