Walnut Free Turmeric & Cinnamon Cashew Butter
Creamy, golden, and warmly spiced, 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, nutty complexity that store-bought versions rarely achieve. Turmeric brings that gorgeous amber hue, while cinnamon and ginger layer in a gentle warmth that feels almost chai-like without being overpowering. A touch of black pepper is the quiet hero here, helping the turmeric do its thing and rounding out the whole flavor profile. The process takes a little patience at the food processor, but the result is a glossy, ultra-smooth butter that's completely free from walnuts and the cross-contact concerns that can come with mixed-nut products. Swirl it into oatmeal, spread it on toast, or eat it straight off the spoon — no judgment. It keeps well at room temperature for two weeks, so you can make a batch 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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