Turn your food processor into a nut-butter-making machine with this easy recipe for curry-flavored cashew butter. Try it on toast, stir a few tablespoons into a pot of butternut squash soup or combine with a little coconut milk to make a sauce for pasta. Source: EatingWell Magazine, March/April 2015

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • Spread cashews in a shallow baking dish. Bake, stirring once or twice, until fragrant, 8 to 10 minutes. Transfer to a food processor; add oil, curry powder and salt. Process, stopping to scrape down the sides (and give your food processor a little rest) as needed, until smooth and creamy, at least 8 minutes and up to 10 minutes.


Make Ahead Tip: Store airtight at room temperature for up to 1 month.

Nutrition Facts

188 calories; total fat 15.7g 24% DV; saturated fat 2.9g; cholesterolmg; sodium 78mg 3% DV; potassium 171mg 5% DV; carbohydrates 9.9g 3% DV; fiber 1g 4% DV; sugar 2g; protein 4.6g 9% DV; exchange other carbs 1; vitamin a iuIU; vitamin cmg; folate 21mcg; calcium 14mg; iron 2mg; magnesium 78mg; thiaminmg.