Curry Cashew Butter

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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

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Recipe Summary

total:
15 mins
Servings:
8
Nutrition Profile:
Low Carbohydrate
Dairy-Free
Gluten-Free
Vegetarian
Vegan
Low Sodium
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 350 degrees F.

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  • 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.

Tips

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

Nutrition Facts

Serving Size: 2 tablespoons
Per Serving:
188 calories; protein 4.6g; carbohydrates 9.9g; dietary fiber 1g; sugars 1.5g; fat 15.7g; saturated fat 2.9g; folate 20.8mcg; calcium 14.2mg; iron 1.8mg; magnesium 78.2mg; potassium 170.8mg; sodium 77.5mg; thiamin 0.1mg.
Exchanges:

3 fat
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