Pescatarian Turmeric & Cinnamon Cashew Butter
Warm spices and golden color make this cashew butter feel like something you'd find at a specialty shop — except it's made entirely in your own kitchen with ingredients you probably already have. Toasting the cashews before blending is the move that separates a truly rich, nutty spread from something flat and forgettable, and the difference is immediately obvious. Turmeric brings that gorgeous amber hue and a subtle earthiness, while cinnamon and ginger add gentle warmth that makes every spoonful feel a little indulgent. A touch of honey and coconut oil round everything out into a glossy, creamy butter that spreads like a dream. It works on toast, stirred into oatmeal, dolloped onto fruit, or honestly eaten straight off the spoon — no judgment. Store-bought nut butters often sneak in additives or refined oils you didn't ask for, so making your own means you know exactly what's in the jar. This one keeps for up to a month 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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