Shellfish Free Turmeric & Cinnamon Cashew Butter
Warm, golden, and fragrant with spice, this cashew butter is the kind of spread that makes you want to slather it on everything in sight. Toasting the raw cashews before blending is the secret to that deep, nutty flavor — it coaxes out a richness that raw nuts just can't match. The combination of turmeric, cinnamon, and ginger gives every spoonful a gentle warmth that feels almost luxurious, while a touch of honey and coconut oil keeps the texture silky and smooth. Because every ingredient here is straightforward and plant-based, there's zero guesswork about what's actually in the jar — no mystery additives, no shared-facility anxiety, just clean, simple food you made yourself. It comes together entirely in a food processor, so the effort is minimal even though the result tastes anything but. Keep a jar on the counter for toast, fruit dipping, or stirring into oatmeal, and it'll disappear faster than you expect.
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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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