Macadamia Free Turmeric & Cinnamon Cashew Butter
Warm, golden, and fragrant with spice, this cashew butter is the kind of spread that makes you want to slather it on everything in sight. Toasting the raw cashews before blending is the secret to a deep, nutty flavor that store-bought versions rarely achieve — it takes a little patience but pays off in a big way. The combination of turmeric, cinnamon, and ginger gives every spoonful a gently exotic warmth, while a touch of honey and coconut oil keeps the texture luxuriously smooth and glossy. A pinch of black pepper rounds out the turmeric beautifully, which is a classic pairing that makes the whole blend feel intentional and sophisticated. For anyone navigating macadamia nut concerns, this recipe is a clean, straightforward alternative that delivers serious richness without any of the worry. It comes together entirely in a food processor with ingredients you can easily verify, so there's no guesswork about what's actually in the jar. Use it on toast, swirl it into oatmeal, 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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