Mediterranean Diet Friendly Turmeric & Cinnamon Cashew Butter
Warm spices and creamy cashews come together in a nut butter that feels genuinely special — the kind of thing you'll want to spread on everything from toast to apple slices to a spoon straight from the jar. Toasting the cashews before blending is the move that makes all the difference, coaxing out a deep, nutty richness that store-bought versions rarely achieve. Turmeric, cinnamon, and ginger are staples of the Mediterranean pantry, celebrated for the way they layer earthy warmth and gentle heat into even the simplest preparations. A touch of honey rounds out the spices without making this overly sweet, and a pinch of black pepper — a classic pairing with turmeric — ties everything together beautifully. The whole process happens in a food processor with just a handful of wholesome ingredients, no additives, no mystery oils, and nothing you'd need to second-guess. It keeps well at room temperature for two weeks or in the fridge for a full month, so one batch goes a long way.
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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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