Oats Free Turmeric & Cinnamon Cashew Butter
Warm, golden, and deeply aromatic, 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 rich, nutty depth that store-bought versions rarely achieve. The combination of turmeric, cinnamon, and ginger gives it a subtly spiced warmth, while a pinch of black pepper rounds out the flavor in a way that's hard to put your finger on but impossible to ignore. Every single ingredient here is naturally free from grains and cereals, so there's no label-scanning or cross-contamination stress — just pure, whole-food goodness. A drizzle of honey and a splash of coconut oil bring it all together into a glossy, creamy butter that stores beautifully on the counter or in the fridge. It's a small-batch recipe that comes together with minimal effort and a food processor, making it an easy weekend project with serious everyday payoff.
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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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