High Fructose Corn Syrup Free Turmeric & Cinnamon Cashew Butter
Most store-bought nut butters are loaded with sweeteners you didn't ask for, and high fructose corn syrup has a way of sneaking into even the most "natural-looking" jars. This homemade cashew butter keeps things clean and honest — raw cashews, a drizzle of real honey, coconut oil, and a warm spice blend that makes every spoonful feel intentional. Toasting the cashews first is the secret move here, coaxing out a deep, nutty richness before they ever hit the food processor. The turmeric and cinnamon give it a golden, almost exotic quality, while the ginger and black pepper add just enough quiet heat to keep things interesting. It comes together in one machine with no mystery ingredients and no label anxiety. Spread it on toast, swirl it into oatmeal, or eat it straight off the spoon — it stores well at room temperature for up to two weeks, so a single batch goes a long way.
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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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