Pistachio 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 everything — toast, apple slices, a spoon straight from the jar. Toasting the cashews before blending is the move that takes it from good to genuinely great, coaxing out a deep, nutty richness that store-bought versions rarely match. The combination of turmeric, cinnamon, and ginger gives it an almost chai-like warmth, while a touch of black pepper sharpens the whole thing beautifully. Coconut oil and honey bring it together into a glossy, scoopable texture that stays smooth whether you keep it on the counter or in the fridge. For anyone navigating tree nut sensitivities around pistachios specifically, this is a satisfying, single-nut recipe with a completely clean ingredient list — no blends, no mystery additives, no shared-facility guesswork if you source your cashews carefully. The food processor does the heavy lifting, and the whole process is surprisingly meditative once you get into the rhythm of scraping and blending. Make a jar on Sunday and you'll be reaching for it all week long.

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