MSG Free Turmeric & Cinnamon Cashew Butter
Warm spices and golden color make this cashew butter feel like something you'd find at a specialty shop — except you made it yourself with exactly what went into it. Toasting the raw cashews before blending is the move that takes this from good to genuinely great, coaxing out a deep, nutty richness before the food processor even turns on. Turmeric, cinnamon, ginger, and a pinch of black pepper come together in a way that's earthy, subtly sweet, and just a little warming — the honey and coconut oil round everything out into a glossy, spreadable butter that's hard to stop eating by the spoonful. Store-bought nut butters can be a minefield of additives and flavor enhancers, so making your own means you know every single thing in the jar. Spread it on toast, swirl it into oatmeal, or use it as a dip for apple slices — it's versatile enough to work at any meal of the day. It keeps at room temperature for up to two weeks, so a single 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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