Pork Free Turmeric & Cinnamon Cashew Butter
Warm spices and golden color make this cashew butter feel like something you'd find at a specialty shop — except you made it yourself in about 20 minutes. Toasting the raw cashews first is the move that separates a flat, forgettable spread from something genuinely rich and nutty, and the turmeric, cinnamon, and ginger layered in at the end give it a cozy, almost chai-like depth. A touch of honey and coconut oil round everything out so the texture is glossy and smooth rather than grainy or stiff. Every single ingredient here is naturally free from pork and pork derivatives, so there's no label-scanning or second-guessing — just straightforward, wholesome pantry staples. Slather it on toast, swirl it into oatmeal, or eat it straight off the spoon (no judgment). It keeps at room temperature for two weeks or in the fridge for a full month, which means you can batch it and have something special on hand whenever the craving hits.
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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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