Turmeric & Honey Almond Butter


  • 2 Cups (300g) of Almonds (Use blanched for a brighter colour finish)
  • 2 Tablespoons of Honey
  • 1 Teaspoon of Ground Turmeric

I am a full blown nut butter addict. I know a lot of people say this, but seriously- I’m reeeally addicted. I’m always playing around with new flavours and combinations (try one of my favourites here) and this one is amazing. I’m in love with turmeric at the moment, it’s anti-inflammatory properties, antioxidant power and of course colour all have me obsessed and this is such a gorgeous combo. A word of warning though, do not try this if you have freshly painted nude nails, I learnt the hard way!

Turmeric Honey Almond Butter3

Roast the almonds at 180’C for 8-10 minutes.

Add them to your food processor and blend on high, scraping down the sides as needed, until you have a creamy almond butter. The amount of time this takes will depend on how powerful your machine is, it can take a while!

Add in the honey and turmeric and blend until combined. If you like a runnier butter, just keep blending until you’ve reached your desired consistency.

Store in an airtight container.

6 Comments to Turmeric & Honey Almond Butter

  1. Fiona Smyth says:

    Hi Indy, I have just signed up for your newsletter and looking forward to trying lots of recipes including this one for turmeric and honey almond butter, can you tell me how long this will keep in the fridge, thanks Fiona.

  2. Cate says:

    Sounds really tasty. Would it work with other nuts like cashews I wonder?

  3. […] Love – turmeric honey almond butter, vegan onigiri, white chocolate mousse with strawberry […]

  4. Natalia says:

    Mmm, so simple yet delicious! I love turmeric and use to add it to my hot chocolate mylk, but never thought of adding it to my nut butters. Thank you!