Turkey 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 everything — toast, apple slices, a spoon straight from the jar. Toasting the raw cashews before blending is the move that sets this apart, coaxing out a deep, nutty richness that makes the finished butter taste almost caramel-like. The turmeric gives it that gorgeous amber hue while the cinnamon and ginger layer in gentle warmth without any single spice overpowering the others. A touch of honey and coconut oil bring everything together into a glossy, ultra-smooth spread that rivals anything you'd find on a specialty store shelf. Every ingredient here is straightforwardly plant-based and poultry-free, so there's no label-scanning or second-guessing — just real, whole ingredients doing their thing. It keeps at room temperature for up to two weeks, making it an easy staple to batch-make and have ready whenever a snack craving hits.
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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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