Paleo Turmeric & Cinnamon Cashew Butter
Toasting raw cashews before blending is the secret move that takes homemade nut butter from good to genuinely craveable — it deepens the flavor and helps everything process into a silky, glossy spread. The warm spice blend of turmeric, cinnamon, and ginger gives this butter a golden hue and an almost chai-like complexity that store-bought versions simply can't touch. A small pinch of black pepper alongside the turmeric is a smart pairing, since it enhances the absorption of curcumin — and it's already built right into the recipe. Coconut oil keeps the texture luxuriously smooth, while a drizzle of honey adds just enough natural sweetness to balance the earthiness of the spices. The whole thing comes together in a food processor with no refined sugars, no additives, and no ingredients you'd need to second-guess. Spread it on apple slices, stir it into a smoothie, or eat it straight off the spoon — it stores beautifully at room temperature or in the fridge, so a single batch goes a long way.
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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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