Nightshade 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 their natural sweetness and gives the final butter a rich, nutty complexity. Turmeric and cinnamon bring earthy warmth, while a pinch of ginger and black pepper add just enough of a kick to keep things interesting. The small amount of black pepper is actually doing double duty here, helping your body absorb the turmeric more effectively. Store-bought nut butters often sneak in additives, natural flavors, or spice blends that can be hard to verify, so making your own means you know exactly what's in the jar. The whole process comes together in a food processor with minimal hands-on effort, and the result is a glossy, creamy butter that keeps for weeks. Swirl it into oatmeal, spread it on toast, or eat it straight off the spoon — no judgment.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!