Lactose 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. Toasting the raw cashews before blending is the secret to a deep, nutty flavor that store-bought versions rarely match. The combination of turmeric, cinnamon, and ginger gives it an almost chai-like warmth, while a pinch of black pepper rounds out the spice blend beautifully. Every ingredient here is naturally free of dairy, so there's no swapping or substituting required — it just works. Coconut oil and honey keep the texture glossy and the flavor rich without any cream or butter in sight. It comes together in a food processor with minimal hands-on effort, and a single batch keeps for up to a month in the fridge. Swirl it into oatmeal, spread it on toast, or eat it straight off the spoon — no judgment here.
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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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