Paraben 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 the nuttiness and gives the final texture that silky, glossy finish. The combination of turmeric, cinnamon, ginger, and a pinch of black pepper creates a flavor that feels almost exotic but uses pantry staples you likely already have on hand. Coconut oil and honey round it out with just enough richness and sweetness to balance the earthiness of the spices. One of the best things about making your own nut butter is knowing exactly what went into the jar — no mystery additives, no preservatives, just real ingredients you chose yourself. It keeps at room temperature for up to two weeks, so you can make a batch on Sunday and enjoy it all week long on toast, stirred into oatmeal, or straight off the spoon.
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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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