Pecan 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 this from good to genuinely great — it deepens their natural sweetness and gives the finished butter a rich, nutty complexity. Turmeric and cinnamon bring a subtle warmth, while a pinch of ginger and black pepper round out the flavor in a way that feels almost exotic without being overwhelming. The coconut oil and honey blend in at the end to make the texture glossy, smooth, and completely irresistible. Store-bought nut butters can be a minefield when you're avoiding certain tree nuts, since shared processing lines are incredibly common — making your own at home means you control every single ingredient that goes in. A food processor and about 20 minutes of active effort is genuinely all it takes to have a jar of something far better than anything on the shelf.
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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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