Seed Oil 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, with total control over every ingredient. Most commercial nut butters sneak in refined vegetable or seed oils to improve texture and extend shelf life, but this one gets its silky consistency from toasted cashews alone, finished with just a touch of coconut oil. The combination of turmeric, cinnamon, ginger, and black pepper gives every spoonful a gently spiced, almost chai-like depth that pairs beautifully with toast, apple slices, or a swirl into oatmeal. Toasting the cashews before blending is the real secret — it draws out their natural oils and makes the whole thing come together into a glossy, creamy spread without any shortcuts. A drizzle of honey rounds out the heat from the spices and keeps the flavor balanced rather than sharp. It stores well at room temperature for a couple of weeks, so you can make a jar on Sunday and reach for it all week long.
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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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