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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2015


Recipe Summary

15 mins


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; protein 4.6g 9% DV; carbohydrates 9.9g 3% DV; dietary fiber 1g 4% DV; sugars 1.5g; fat 15.7g 24% DV; saturated fat 2.9g 14% DV; cholesterolmg; vitamin a iuIU; vitamin cmg; folate 20.8mcg 5% DV; calcium 14.2mg 1% DV; iron 1.8mg 10% DV; magnesium 78.2mg 28% DV; potassium 170.8mg 5% DV; sodium 77.5mg 3% DV; thiamin 0.1mg 6% DV.