Curry Cashew Butter

by Sarah on March 29, 2012 · 12 comments

Just when you thought I couldn’t come up with any more nut butters…

Wait. Who am I kidding?

Y’all couldn’t have really ever thought that. I mean. Seriously.

[If you did, well–to paraphrase Parker Posey in Best In Show–“you obviously don’t know my blog.”]

Even before the accidental deliciousness of Dill Pickle Cashew Butter, I’d been mulling over the idea of making a savory nut butter for awhile now. And, as I tend to believe that Indian spices are by far the most enticing, it had to be you curry.

Lucky for everyone, after suffering through the longer-than-with-other-nuts-for-reasons-I-don’t-understand crushing up of cashews into butter (for the dill pickle-flavored creation)—

–it strikes me suddenly that perhaps we can consider the food processor a modern-day butter churn of sorts?–

–I saved half of my initial batch to concoct the Curry Cashew Butter of my dreams.

[OK. To be honest, the curry cashew butter of my dreams also included crystallized ginger…but just think–like Robin Williams–of What Dreams May (still) Come.]

After mixing up an assortment of spices in amounts that–I must admit–were chosen entirely at random.

…I realized that–and this is especially importantĀ for those of you without access to an overabundant and disaster of a spice cabinet–it would have been a whole lot easier to use a tablespoon or two of the curry powder I just bought from a bulk bin and called it a day.

Oh well.

A longer ingredients list makes it look like I actually came up with something ingenious.

Ingenius it may not be.

ButĀ curry-ageous it is.

[And especially tasty delicious on sweet potatoes. :)]

Good thing I have a crazy flavor freak for a Foodie Pen Pal this month. [And that she will take that alliterative description as a complement.]

Curry Cashew Butter

  • 2 cups roasted, unsalted cashews (may substitute 1 cup cashew butter)
  • 1/2 tsp. ground cumin
  • 1/2 tsp. fenugreek
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. ground ginger
  • 1/4 tsp. crushed red pepper
  • 1/4 tsp. ground coriander
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  1. Process cashews in a food processor until a smooth, creamy nut butter forms (about 20 minutes), scraping the sides of the processor bowl at regular intervals if necessary.
  2. Add spices and seasoning.
  3. Process until well mixed.

Note: You may substitute 1 Tbsp. of your favorite curry powder for the spice list. :)


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