Pregnancy Friendly Turmeric & Cinnamon Cashew Butter
Creamy, warmly spiced, and made entirely from whole ingredients you can feel good about, this cashew butter is the kind of snack that earns a permanent spot in your kitchen. Toasting the raw cashews before blending is the secret to that deep, nutty flavor — it takes only about ten minutes and makes a noticeable difference in the final result. The combination of turmeric, cinnamon, and ginger gives every spoonful a gentle anti-inflammatory warmth, and the pinch of black pepper is there for good reason: it helps your body absorb the turmeric more effectively. Coconut oil keeps the texture luxuriously smooth, while honey adds just enough sweetness to balance the spices without tipping into dessert territory. Store-bought nut butters can be a minefield of added sugars, refined oils, and preservatives — making your own means you know exactly what's going in the jar. Spread it on toast, swirl it into oatmeal, or eat it straight off the spoon; it stores well at room temperature or 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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