Xanthan Gum Free Turmeric & Cinnamon Cashew Butter
Warm, golden, and fragrant with spice, this cashew butter is the kind of spread that makes you want to put it on absolutely everything. Toasting the raw cashews before blending is the secret to that deep, nutty richness — it coaxes out natural oils that make the final texture impossibly smooth without any additives or stabilizers. That means no gums, no fillers, just real ingredients doing all the work. The combination of turmeric, cinnamon, ginger, and a pinch of black pepper gives it a subtly exotic warmth that store-bought nut butters simply can't match. A touch of honey and coconut oil round out the flavor and keep the consistency glossy and spreadable straight from the jar. It's genuinely hard to believe something this luxurious comes together with one piece of equipment and a handful of pantry staples. Slather it on toast, swirl it into oatmeal, or eat it straight off the spoon — no judgment here.
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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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