Wheat Free Turmeric & Cinnamon Cashew Butter
Toasting the cashews before blending is the quiet secret that makes this nut butter taste like something you'd pay way too much for at a specialty shop. The warm spice blend — turmeric, cinnamon, and ginger — gives it a golden, almost chai-like depth that's genuinely hard to stop eating by the spoonful. Coconut oil keeps the texture silky and spreadable, while a touch of honey rounds out the heat without making it cloying. Every ingredient here is naturally free of wheat, so there's no label-scanning or substitution gymnastics required — just whole, simple pantry staples doing their thing. It's endlessly versatile: swipe it on rice cakes, stir it into oatmeal, or use it as a dip for apple slices when you need a snack that actually satisfies. The food processor does most of the heavy lifting, and the payoff is a glossy, ultra-creamy butter that keeps for weeks — though it rarely lasts that 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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