Nitrate & Nitrite 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 absolutely everything. Toasting the raw cashews before blending is the secret to a deep, nutty flavor that store-bought versions rarely achieve. The combination of turmeric, cinnamon, and ginger gives it a cozy, almost chai-like warmth, while a touch of honey and coconut oil keeps the texture luxuriously smooth and glossy. Every single ingredient here is whole and unprocessed, so you never have to second-guess what's actually in the jar — no preservatives, no curing agents, nothing hidden. It comes together in a food processor with minimal effort and keeps well at room temperature or in the fridge, making it a genuinely practical staple to have on hand. Swirl it into oatmeal, spread it on toast, or eat it straight off the spoon — honestly, no judgment.
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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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