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.