Curried Cashew Butter

Curried Cashew Butter

By: WellBeing Team

CORN THINS® slices are not rice cakes. They’re made from corn and taste delicious — like popcorn squished into a healthy crispbread. Perfect with your favourite toppings or used in surprisingly tasty recipes. For more information visit cornthins.com



Prep time

Cook time



  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 large eschalot, thinly sliced
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • ½ tsp garlic powder
  • 12 curry leaves
  • Pinch sea salt & freshly cracked black pepper
  • 200g raw cashew nuts
  • 10 CORN THINS Original slices


  • Preheat oven to 160°C fan-forced.
  • Melt coconut oil in a medium, oven-safe frying pan over medium heat. Once the oil is hot, add mustard seeds and eschalot and sauté until eschalot starts to colour.
  • Add remaining spices and cook, stirring, for 1 min until fragrant. Add cashews and stir very well to completely coat. Transfer the frying pan to oven and cook for 15-20 mins until the eschalot is crispy.
  • Transfer mixture to a food processor and blend on high, adding small drizzles of water as the motor runs, until the mixture becomes a smooth paste.
  • Generously spread onto CORN THINS slices to serve.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

WellBeing Team

WellBeing Team

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