Rice Free Turmeric & Cinnamon Cashew Butter
Warm, golden, and fragrant with spice, this cashew butter is the kind of thing you'll want to spread on absolutely everything. Toasting the raw cashews before blending is the move that takes it from good to genuinely great — it deepens the flavor and helps the nuts release their natural oils for an ultra-creamy, glossy finish. The combination of turmeric, cinnamon, ginger, and a pinch of black pepper gives it a cozy, almost chai-like warmth that feels both familiar and a little unexpected. A touch of honey rounds out the spices without making it cloyingly sweet, and the coconut oil keeps the texture perfectly smooth and spreadable. For anyone navigating a grain-free or rice-free lifestyle, store-bought nut butters can be a minefield of hidden fillers and starchy thickeners — making your own means you know exactly what's in the jar. The whole process is surprisingly hands-off, with the food processor doing most of the work while you scrape down the sides and wait for the magic to happen. It keeps well at room temperature for two weeks, though honestly it tends to disappear long before that.
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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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