Legume Free Turmeric & Cinnamon Cashew Butter
Warm, golden, and fragrant with spice, this cashew butter is the kind of thing you'll want to spread on everything — toast, apple slices, a spoon straight from the jar. Cashews are a tree nut rather than a legume, which makes this a naturally safe swap for anyone avoiding peanut butter or other bean-based spreads without sacrificing any of that rich, creamy satisfaction. Toasting the cashews before blending is the move that sets this recipe apart, coaxing out a deeper, nuttier flavor that plain raw nuts just can't match. The combination of turmeric, cinnamon, ginger, and a pinch of black pepper gives the finished butter a warm complexity that feels almost luxurious for something made in a food processor. A touch of honey and coconut oil bring everything together into a glossy, silky texture that rivals anything you'd find on a specialty store shelf. It keeps well at room temperature for two weeks, so you can make a batch and enjoy it all week long without any fuss.
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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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