I’ve reached a point in my life where I just accept the fact that I’m the lady who makes (and eats) tons of nut and seed butters. Whatever stereotype that brings to mind for you, I embrace it fully. Because, at the end of the day, any judgement you come up with is on you- the only thing I’m left with is jar after jar of creamy homemade goodness, and, frankly, that’s good enough for me.
Instead of trying to hide the fact that I have an entire shelf of my pantry dedicated to nut butters- currently home to five different jars of peanut butter, two jars of almond butter, one jar of sunflower seed butter, one jar of toasted coconut butter, two jars of tahini, and two jars of this homemade turmeric goodness- I just roll with it. I might be strange, but I’m okay with that.
Slathered on apples is one of my favorite ways to eat nut butter, though I also love it on toast and English muffins, swirled into oatmeal or drizzled over yogurt, blended up into smoothies, mixed into energy balls or baked into cookies, or just eaten straight off the spoon (no shame in this nut butter game). I sometimes even add a spoonful of almond or cashew butter into coffee and blend it up with ice a la this frozen coffee recipe.
So far on the blog we have Toasted Coconut Butter, Dark Chocolate Cashew-Almond Butter, Roasted Cashew Butter, and Super Seedy Cashew Butter, and today I’m adding this Golden Turmeric Coconut-Cashew Butter to the ranks.
This coconut-cashew butter was inspired by one of my favorite cold weather drinks- the turmeric latte. There’s just something so comforting about the combination of turmeric, ginger, and cinnamon; I knew mixing them into nut butter would be a perfect combo for these chilly late summer mornings.
I first tried making this with only coconut, but found the texture to be a bit too thick and gritty- coconut butter is solid at room temperature, and now that the weather is cooling off, I found the hard, crumbly texture of the all-coconut butter version made me less inclined to actually eat it. To make up for the solidifying issue, I decided to go half coconut and half cashew instead. I still wanted the sweet flavor of coconut butter, but the ultra silky smooth texture of cashew butter was a game changer. I also opted to leave the coconut raw but to roast the cashews for a little bit of toasted nut flavor that doesn’t overpower the delicate spices.
The end result is a thick, creamy, mustard-yellow coconut & cashew butter that tastes delicately medicinal and earthy in the best way thanks to a hefty dose of turmeric. The cinnamon and ginger add an extra note of warmth and flavor, and a tiny pinch of salt highlights the sweetness in the coconut. Don’t be afraid of the generous amount of spices in this recipe- you need a lot for the flavor to shine through in this golden nut butter.
Spread it on toast, swirl it into oatmeal, blend it up into a latte, or just eat it by the spoonful- either way, you need this Golden Turmeric Coconut-Cashew Butter in your life. It’s super nutritious from the healthy fats in coconut and cashews plus the healing, anti-inflammatory properties in turmeric, ginger, and cinnamon. Plus, it tastes like wearing a cozy sweater on a crisp fall day. Yes, really.
If you make this recipe, let me know! Leave a comment below, or take a picture and tag me on Instagram. I can’t wait to see your creamy, drippy, golden nut butter!
- 8oz raw cashews
- 8oz unsweetened shredded coconut
- 1 Tablespoon turmeric
- 1/2 Tablespoon cinnamon
- 1/2 Tablespoon ginger
- a pinch of salt
- optional: 2 Tablespoons sweetener of choice
- 1. Put cashews in a skillet over medium heat and cook until starting to brown, stirring occasionally (about 6-8 minutes, total). Alternately, they can be roasted on a sheet pan for 10-12 minutes at 350 degrees Fahrenheit.
- 2. When cashews are finished roasting, remove them from the heat and stir in the raw coconut, just to warm it slightly. Warming the coconut will make it easier for it to blend into nut butter.
- 3. Transfer warm cashew + coconut to the bowl of a food processor or high-powered blender (I used my Vitamix). Add turmeric, cinnamon, ginger, and salt, and blend on high until smooth, scraping the bowl down as needed to get everything blended up. In my Vitamix this took about 3 minutes, though depending on the power or your machine it could take more like 8 minutes- be patient, it will turn into butter eventually.
- 4. Scrape the Golden Turmeric Butter into a 16-oz jar with a lid, and, if desired, swirl in sweetener of choice. My favorites are raw honey or maple syrup, but they tend to seize up in nut butter, so i recommend gently swirling them in at the last minute. If using a granulated sweetener like cane sugar or coconut sugar, it can be added with the spices when blending.
- 5. Store in an airtight jar at room temperature for at least a month, or several months if refrigerated. Keep in mind that chilling this will turn it nearly solid, as coconut butter is hard when chilled.
Don’t forget to check out my PANTRY STAPLES page to see which brand of turmeric I prefer to use in my kitchen!