Lupin Free 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 it from good to genuinely great — it deepens the nutty flavor and helps the butter come together into something impossibly smooth and creamy. The combination of turmeric, cinnamon, ginger, and a pinch of black pepper gives it a cozy, almost chai-like warmth that store-bought nut butters simply can't compete with. A touch of honey and coconut oil round out the flavor and give the finished butter a gorgeous glossy texture. For anyone navigating lupin sensitivities, this is a completely safe and satisfying alternative to spreads that might rely on legume-based fillers or additives — every single ingredient here is straightforward and easy to verify. Slather it on toast, swirl it into oatmeal, or eat it straight off the spoon; there's really no wrong answer.
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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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