Red Meat Allergy Friendly 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 it from good to genuinely great — it deepens the nuttiness and gives the final butter a rich, roasted flavor that you just can't get from skipping that step. Turmeric and cinnamon bring a subtle warmth, while a pinch of ginger and black pepper add just enough of a kick to keep things interesting. Coconut oil and honey round it all out into something smooth, glossy, and lightly sweet without being cloying. For anyone navigating a red meat allergy, this is a satisfying, protein-friendly spread built entirely from plant-based and pantry ingredients — no hidden animal proteins or meat-derived additives to worry about. It comes together in a food processor with minimal fuss and keeps for weeks, making it one of those recipes you'll find yourself coming back to again and again.
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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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