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; 15.7 g total fat; 2.9 g saturated fat; 78 mg sodium. 171 mg potassium; 9.9 g carbohydrates; 1 g fiber; 2 g sugar; 4.6 g protein; 21 mcg folate; 14 mg calcium; 2 mg iron; 78 mg magnesium;