Vegetarian Turmeric & Cinnamon Cashew Butter
Toasting cashews before blending is the secret move that takes homemade nut butter from good to genuinely craveable, and this spiced version leans all the way into that warm, golden flavor. The combination of turmeric, cinnamon, and ginger gives every spoonful an almost chai-like depth, while a touch of honey and coconut oil keeps the texture glossy and rich. It comes together in a food processor with no special equipment and no hard-to-find ingredients — just pantry staples doing serious work. The black pepper is a small but smart addition, helping the turmeric's earthy notes really bloom. Spread it on toast, swirl it into oatmeal, or eat it straight off the spoon — honestly, no judgment. It keeps at room temperature for up to two weeks, so you can make a jar on Sunday and enjoy 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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