Wait. Who am I kidding?
Y’all couldn’t have really ever thought that. I mean. Seriously.
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
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)—
…I realized that–and this is especially important 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.
Ingenius it may not be.
But curry-ageous it is.
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
- 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.
- Add spices and seasoning.
- Process until well mixed.
Note: You may substitute 1 Tbsp. of your favorite curry powder for the spice list.