Mustard Free Turmeric & Cinnamon Cashew Butter
Creamy, golden, and warmly spiced, this cashew butter is the kind of spread that makes you want to put it on everything — toast, apple slices, a spoon straight from the jar. Toasting the cashews before blending is the move that takes it from good to genuinely great, coaxing out a deep, nutty richness before the warm spices even enter the picture. Turmeric gives it that gorgeous amber hue, while cinnamon and ginger layer in a cozy, almost chai-like depth that plays beautifully against the natural sweetness of honey. A pinch of black pepper rounds everything out in a way that's subtle but surprisingly important. For anyone navigating a mustard sensitivity, store-bought nut butters and spice blends can be a minefield of unexpected additives and shared-facility warnings — making this homemade version a genuinely stress-free alternative. Every ingredient here is straightforward and easy to verify, so you know exactly what's going into the jar. It keeps well at room temperature for two weeks, making it a brilliant batch-cook staple to have on hand all week long.
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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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