Curry Cashew Butter

Curry Cashew Butter

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From: EatingWell Magazine, March/April 2015

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1¾ cups unsalted cashews
  • 1 tablespoon canola oil
  • ½ teaspoon curry powder
  • ¼ teaspoon salt


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  • Ready In

  1. Preheat oven to 350°F.
  2. 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 information

  • Serving size: 2 tablespoons
  • Per serving: 188 calories; 16 g fat(3 g sat); 1 g fiber; 10 g carbohydrates; 5 g protein; 21 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 14 mg calcium; 2 mg iron; 78 mg sodium; 171 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 3 fat

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