Sesame Free Turmeric & Cinnamon Cashew Butter
Warm, golden, and laced with cozy spice, this cashew butter is the kind of spread that makes you want to put it on absolutely everything. Toasting the cashews before blending is the move — it deepens their natural sweetness and gives the final butter a rich, almost caramel-like flavor that store-bought versions just can't match. The combination of turmeric, cinnamon, and ginger makes every spoonful feel a little luxurious, while a pinch of black pepper quietly amplifies the turmeric in the background. For anyone navigating sesame allergies or sensitivities, this is a genuinely satisfying alternative to tahini-based spreads or store-bought nut butters that often share processing lines with sesame seeds. Every ingredient here is straightforward and easy to verify, so you can blend with total confidence. Slather it on toast, swirl it into oatmeal, or eat it straight off the spoon — no judgment. It keeps beautifully in a jar on the counter or in the fridge, making it one of those small-batch staples worth 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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