Dill Pickle Cashew Butter

by Sarah on March 23, 2012 · 23 comments

By now y’all should know how much I love pickles. I’ll pair them with anything (wine? popcorn? pineapple?) and eat them at any time (pre-or-post-workout, the occasional midnight snack, and once–or twice–even before breakfast). The word ‘pickled’ makes me happy, and I probably should just face the fact that a marriage to Peter Piper is my destiny.I had never, however. thought to combine my love of pickles with another great love…until now.Ironically, the person who will most hate this post is also the one that inspired it. Yes, my dear Lean Green Bean Lindsay,  it was all because of you!*

* Cue 98 Degrees?You see, when I received my Foodie Pen Pal match for the month of March, I was ecstatic to discover that I was mailing a package to Heather, whose risk-taking tastebuds rival my own. (She being creator of the infamous BBQ Peanut Butter Sandwich.) In an e-mail expressing my excitement, I offhandedly wrote a comment about the time I almost mailed Lindsay coconut butter before remembering how much she hated it, “but not pickle peanut butter, thank goodness.”

But. Now. There was an idea.

I went with cashews, instead of peanuts, since Target has been making Dill Pickle Cashews for years, and they are quite delicious. A slightly-longer-than-with-peanuts whip around the food processor later, and I was ready to season this new-level-of-crazy creation.For inspiration, I consulted another dill pickle passion: Urban Accents Tangy Dill Pickle Popcorn Seasoning. After having tasted it while working at Central Market in Austin, I quickly became fascinated with the concept of seasoning everything like a pickle.

Dill Pickle Potatoes, anyone? 

I don’t think Urban Accents is making it anymore–I guess not everyone is as pickle impassioned as I am–but I was able to find a list of ingredients online, which inspired my choice of additions to the cashew butter I had before me.I threw in some salt, pepper, onion powder, garlic powder, dried parsley flakes, and–of course–dill. At the last minute I went ahead and threw in some turmeric, for that authentic pickle juice color. :)

Presto! Pickle-o!*

*Not to be confused with piccolo, the woodwind instrument. Having never made a savoury nut butter before, well, I didn’t know what I had been missing. The same salty addiction that results in an inability to stop popping herb roasted nuts into your mouth around the holidays (or any days) results in a similar ‘must keep consuming this slightly salty herbaciously nutty picklefied creamy cashew creation’ compulsion. Good thing I was sending it away. [Right after I ate some of course.]

Is it just me...or is that pretzel smiling?

Dill Pickle Cashew Butter

  • 2 cups roasted, unsalted cashews (may substitute 1 cup unsalted cashew butter)
  • 1/4 tsp. salt
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried parsley flakes
  • 1/2 tsp. dried dill
  • 1/8 tsp. ground turmeric
  • pinch of black pepper
  1. Grind and mix cashews in a food processor until smooth and creamy.
  2. Add seasonings to cashew butter.
  3. Process until smooth.

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