Peanut 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 sets this apart — it deepens their natural sweetness and gives the finished butter a rich, nutty complexity you just can't get from skipping that step. Turmeric brings its earthy warmth, cinnamon adds a gentle sweetness, and a pinch of black pepper ties it all together in a way that feels almost luxurious. For anyone navigating peanut allergies or sensitivities, this is a genuinely satisfying alternative that doesn't feel like a compromise — it feels like an upgrade. Store-bought nut butters can be a minefield of shared-facility warnings and mystery additives, but making your own means you know exactly what's in the jar. A drizzle of honey and a spoonful of coconut oil give it that glossy, smooth finish that spreads like a dream on toast, apple slices, 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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