Yeast 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 move here — it deepens their natural sweetness and gives the final butter a rich, nutty complexity that store-bought versions rarely match. Turmeric brings that gorgeous color and earthy warmth, while cinnamon and ginger layer in just enough sweetness and heat to keep things interesting. A touch of black pepper rounds it all out and actually helps the turmeric do its thing. Every single ingredient in this recipe is naturally free from yeast, so there's no need to scrutinize labels or worry about hidden fermented additives sneaking in. The food processor does the heavy lifting, and the result is a glossy, ultra-smooth butter that stores beautifully for weeks. Swirl it into oatmeal, spread it on rice cakes, 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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