Mushroom 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 flavor and helps the nuts release their natural oils for an ultra-creamy result. Turmeric gives it that gorgeous amber hue, while cinnamon and ginger add a gentle warmth that plays beautifully against the honey's sweetness. A pinch of black pepper rounds it all out and actually helps your body absorb the turmeric more effectively. For anyone navigating a mushroom-free lifestyle, nut butters can be a surprisingly tricky category since some commercial blends use additives or flavorings with unclear sourcing — making this from scratch puts you fully in control of every single ingredient. Slather 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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