Low Iodine Turmeric & Cinnamon Cashew Butter
Warm, golden, and fragrant with spice, this cashew butter is the kind of spread that makes you want to put it on absolutely everything. Toasting the raw cashews before blending is the move that takes this from good to genuinely great — it deepens their natural sweetness and gives the finished butter a rich, nutty complexity. Turmeric and cinnamon bring a gentle warmth, while a pinch of ginger and black pepper round out the flavor in a way that feels almost luxurious for something this simple to make. For anyone navigating iodine restrictions, store-bought nut butters can be a minefield of additives and iodized salt, but this recipe keeps things clean by using fine sea salt and whole, recognizable ingredients throughout. The coconut oil and honey blend in at the end to create a glossy, scoopable texture that holds up beautifully at room temperature. A jar of this on the counter is genuinely one of the easiest ways to add bold flavor to toast, fruit, oatmeal, or a spoon straight from the jar — no judgment.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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