Soy Free Turmeric & Cinnamon Cashew Butter
Creamy, golden, and warmly spiced, 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 move that takes it from good to genuinely great — it deepens their natural sweetness and gives the finished butter a rich, nutty complexity. Turmeric brings that gorgeous color and earthy warmth, while cinnamon and ginger round things out with a cozy, almost chai-like quality. A touch of black pepper is the quiet hero here, helping the turmeric do its thing and adding just enough subtle heat to keep each bite interesting. Store-bought nut butters can be a minefield of hidden additives and soy-derived emulsifiers, so making your own means you know exactly what's in the jar. The whole process is surprisingly hands-off — your food processor does the heavy lifting while you wait for something magical to happen. Keep a jar on the counter for toast, apple slices, oatmeal, or honestly just a spoon.
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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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