Type what you have

Ingredients

• ✓ cashew
• rosemary
• margarine
• brown sugar
• salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place cashews on a baking sheet.
2. 2 Bake in the preheated oven until warmed through, about 10 minutes.
3. 3 Meanwhile, stir rosemary, margarine, brown sugar, salt, and cayenne pepper together in a large bowl.
4. 4 Pour warm cashews into the rosemary mixture and toss to coat. Serve warm or allow to cool to room temperature.

By boombatine

Ingredients

• ✓ cashew
• egg white
• white sugar
• cumin
• salt
• cayenne pepper

Instructions

1. 1 Whisk egg white in a medium bowl until frothy. Mix in cashews until coated. Let soak for 30 minutes.
2. 2 Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
3. 3 Combine sugar, cumin, salt, and cayenne pepper in a small bowl. Pour over cashews and toss to coat. Spread cashews on the prepared baking sheet.
4. 4 Bake in the preheated oven, stirring halfway through, until fragrant, about 40 minutes. Reduce oven temperature to 200 degrees F (93 degrees C). Continue baking, stirring every 20 minutes, until cashews look dry, 30 to 40 minutes.
5. 5 Transfer cashews to a container and let cool, shaking or stirring occasionally to prevent them from sticking together.

By Leslie Mehl Gibbs

Ingredients

• ✓ cashew
• corn kernel
• lemon juice
• salt
• onion powder
• garlic powder

Instructions

1. 1 Place corn, cashews, lemon juice, salt, onion powder, and garlic powder in a blender and blend until smooth and creamy, about 1 minute.

By BEDTIMEBEAR

Ingredients

• ✓ cashew
• pinto bean
• cocoa powder
• honey
• brown sugar
• almond milk
• chocolate chip

Instructions

1. 1 Combine pinto beans, cocoa powder, cashews, honey, and brown sugar in a high-powered blender; pulse until crumbly. Add almond milk and blend until dip is smooth. Transfer dip to a bowl and sprinkle with chocolate chips.

By u2scottswife

Ingredients

• ✓ cashew
• date
• walnut
• almond
• raisin
• cinnamon
• allspice
• nutmeg

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Place dates in a microwave-safe bowl; heat in microwave for 30 seconds.
3. 3 Blend dates, cashews, walnuts, almonds, raisins, cinnamon, allspice, and nutmeg in a food processor until evenly mixed and easily holds together. Press mixture onto the prepared baking sheet; tightly cover with plastic wrap. Refrigerate mixture until solid, at least 30 minutes. Remove from refrigerator and cut into bars.

By Chris Denzer

Ingredients

• ✓ cashew
• brie cheese
• curry powder
• mango chutney
• baguette

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Sprinkle curry powder over top and sides of Brie; rub the curry powder into the rind to thoroughly coat the surface. Place the Brie wheel in a large pie plate or oven proof dish. Spread a generous layer of chutney over the top, and evenly sprinkle with cashews.
3. 3 Bake 15 minutes in the preheated oven, or until cashews are slightly golden and cheese inside the rind is melted. Serve with slices of baguette.

By Hillary Quinn

Ingredients

• ✓ cashew
• pineapple
• mango
• pretzel stick
• macadamia nut
• coconut flake
• cranberry
• honey
• butter
• sea salt

Instructions

1. 1 Combine cashews, pineapple, mango, pretzels, macadamia nuts, coconut flakes, and cranberries in a large bowl; stir to combine.
2. 2 Add honey and butter to a small saucepan over medium heat. Cook and stir until butter is melted, about 1 minute. You also could do this in the microwave.
3. 3 Drizzle honey-butter over snack mix and sprinkle salt over the top. Stir well to make sure everything is well coated.

By lutzflcat

Ingredients

• ✓ cashew
• honey
• butter
• cinnamon
• white sugar
• cinnamon

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine honey, butter, and 1/2 teaspoon cinnamon in a small saucepan; bring to boil. Cook and stir until butter is melted, about 2 minutes.
3. 3 Place cashews in a large bowl; pour honey mixture over cashews. Stir to thoroughly coat. Spread coated cashews on the prepared baking sheet.
4. 4 Bake in the preheated oven until cashews are glazed and very lightly browned, 10 to 15 minutes. Cool cashews for about 20 minutes; transfer to a bowl.
5. 5 Mix sugar and 1/2 teaspoon cinnamon in a bowl; sprinkle over cashews. Stir to coat evenly.

By Allrecipes Member

Ingredients

• ✓ cashew
• red bell pepper
• onion
• lemon
• jalapeno pepper
• garlic
• water
• nutritional yeast
• paprika
• turmeric
• mustard
• salt
• black pepper
• curly kale

Instructions

1. 1 Place cashews in a bowl. Cover with water; let soak for at least 1 hour. Drain and rinse.
2. 2 Transfer cashews to a blender; blend until finely chopped, scraping the sides of the bowl periodically. Add red bell pepper, onion, lemon juice, jalapeno pepper, and garlic; blend until well chopped. Scrape the sides of the bowl; add 3/4 cup water, nutritional yeast, paprika, turmeric, mustard, salt, and pepper. Blend until smooth, adding more water if necessary.
3. 3 Combine cashew mixture and kale in a large bowl; scrunch kale with your hands until evenly coated with cashew mixture. Spread in a single layer on an unlined dehydrator tray.
4. 4 Dehydrate kale at 105 degrees F (41 degrees C) until crisp, about 8 hours.

By Amanda Nicole Smith

Ingredients

• ✓ cashew
• garlic
• carrot
• lemon
• tamari
• flat-leaf parsley
• mayonnaise
• salt

Instructions

1. 1 Combine cashews and garlic in a food processor; pulse until finely chopped. Add carrots, lemon juice, tamari, parsley, and mayonnaise; process until smooth. Season with salt.

By Barbara Sauermann

Ingredients

• ✓ cashew
• water
• nutritional yeast
• salsa
• garlic
• ancho chile powder
• mustard
• cumin
• kosher salt

Instructions

1. 1 Place cashews in a bowl and cover with 1/2 of the hot water. Soak for 5 minutes. Drain.
2. 2 Combine drained cashews, remaining 1 1/4 cup hot water, nutritional yeast, salsa, garlic, ancho chile powder, Dijon mustard, cumin, and salt in a high-powered blender (such as Vitamix®). Start blending at lowest speed and slowly increase the speed. Blend for 2 minutes. Add more hot water if you want the queso to have a pourable consistency.

By Brooke Mulford

Ingredients

• ✓ cashew
• butter
• crispy rice cereal
• pecan
• gluten-free pretzel
• cranberry
• parsley
• dill weed
• garlic powder
• onion powder
• chive
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line 2 large baking sheets with parchment paper.
2. 2 Place butter in a microwave-safe bowl and melt in the microwave, about 1 minute.
3. 3 Mix rice cereal squares, cashews, pecans, pretzels, and cranberries together in a large bowl.
4. 4 Add parsley, dill, garlic powder, onion powder, chives, salt, and black pepper to the bowl with the melted butter. Toss with cereal mixture and spread onto the prepared baking sheets.
5. 5 Bake in the preheated oven for 1 hour. Sprinkle baking sheets evenly with Parmesan cheese and return to the oven; bake 15 minutes more.
6. 6 Serve immediately or store in a tightly sealed jar in the refrigerator for 1 week.

By Angela Sackett Superhotmama

Ingredients

• ✓ cashew
• water
• nutritional yeast
• apple cider vinegar
• miso paste
• vegetable oil
• salt
• walnut
• hazelnut
• cranberry
• rosemary

Instructions

1. 1 Cover cashews with cold water in a bowl and soak for 4 hours. Drain.
2. 2 Combine cashews, nutritional yeast, vinegar, miso paste, and salt in the bowl of a food processor; pulse until blended. Taste and adjust seasonings according to your taste.
3. 3 Grease a piece of parchment paper with oil. Transfer cashew mixture onto parchment paper and form into a roll, twisting the ends of the paper to secure. Refrigerate until firm, at least 2 hours.
4. 4 Mix walnuts, hazelnuts, cranberries, and rosemary on a plate. Remove cheese log from fridge and paper and roll in the nut mixture.

By Rita

Ingredients

• ✓ cashew
• orange bell pepper
• cashewmilk
• chili powder
• nutritional yeast
• onion
• taco seasoning mix
• black bean
• salsa
• cilantro
• green onion

Instructions

1. 1 Place the cashews, orange bell pepper, Cashewmilk, chili powder, and nutritional yeast in a high-powered blender and puree, about 2 to 3 minutes.
2. 2 In a large saucepan, heat the minced onion, taco seasoning, black beans and fresh salsa. Stir constantly until thoroughly heated.
3. 3 Add in the cheese mixture and stir to combine. Season to taste with salt/pepper and garnish with cilantro and/or sliced green onions before serving.
4. 4 Enjoy with your favorite chips or raw vegetables!

By So Delicious Dairy Free

Ingredients

• ✓ cashew
• yellowfin tuna
• coconut milk
• red onion
• serrano pepper
• cilantro
• ginger
• salt
• lime
• red pepper flakes

Instructions

1. 1 Stir tuna, 1/2 of the coconut milk, cashews, red onion, serrano pepper, cilantro, ginger, and salt together in a bowl; add lime juice and stir. Drizzle in remaining coconut milk until desired consistency is reached. Transfer tartare to a bowl and sprinkle red pepper flakes over the top.

By John Mitzewich

Ingredients

• ✓ cashew
• cooking spray
• walnut
• pecan
• almond
• salt
• black pepper
• cumin
• cayenne pepper
• white sugar
• water
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
2. 2 Combine walnuts, pecans, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne; toss to coat.
3. 3 Heat sugar, water, and butter in a small saucepan over medium heat. Cook until butter is melted and sugar is dissolved, about 1 minute.
4. 4 Slowly pour butter mixture over nuts and stir to coat.
5. 5 Transfer nuts to the prepared baking sheet and spread into a single layer.
6. 6 Bake nuts in the preheated oven for 10 minutes. Stir nuts to coat with warm syrup; spread out in a single layer. Return to the oven and bake until nuts are sticky and roasted, about 6 more minutes. Allow to cool before serving.
7. 7 Allow to cool before serving.

By John Mitzewich

Ingredients

• ✓ cashew
• aluminum foil
• salsa
• red bell pepper
• nutritional yeast
• turmeric
• salt
• tortilla chip
• black bean chili
• avocado
• cilantro
• lime
• salt
• pico de gallo
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
4. 4 Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.
5. 5 Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.
6. 6 Bake in the preheated oven until hot, 10 to 15 minutes.
7. 7 Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.
8. 8 Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.
9. 9 Enjoy!

By Shannan Labrador

Ingredients

• ✓ cashew
• port
• granulated sugar
• black pepper
• mint
• fig
• goat cheese
• pistachio
• pecan
• butter
• salt
• black pepper
• chili powder
• aluminum foil

Instructions

1. 1 In saucepan heated to medium, combine port, sugar, cracked pepper and mint, and simmer until consistency of syrup, about 30 minutes. Remove from heat and let cool.
2. 2 Preheat oven to 415 degrees F. Cut figs in half, from top to bottom. Line a baking sheet with a large sheet of Reynolds Wrap® Aluminum Foil. Fold up the sheet in the center to create a barrier, splitting the sheet into two sides. On one half, place figs cut side up, and top each with about 1/2 teaspoon of goat cheese.
3. 3 Toss the nuts in a bowl with butter, salt, pepper and chili powder. Spread in single layer on the other side of the foil-lined pan. Roast 10 minutes. Keep an eye on the nuts so they don't burn.
4. 4 To serve, chop the nuts and sprinkle bits on the figs. Drizzle figs and nuts with port reduction.

By Reynolds KitchensR

Ingredients

• ✓ cashew
• water
• lemon juice
• rice vinegar
• kosher salt

Instructions

1. 1 Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.
2. 2 Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.
3. 3 Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.

By LauraF

Ingredients

• ✓ cashew
• garlic
• lemon
• water
• nutritional yeast
• salt

Instructions

1. 1 Combine cashews and garlic in a high-speed blender (such as Vitamix®); blend on high until cashews are reduced to crumbs, scraping down the sides of the blender in between blending. Add lemon juice and blend until well combined.
2. 2 Add water, 1/4 cup at a time, and blend until the mixture has a smooth and almost thick consistency; mixture will thicken further in the fridge. Mix in nutritional yeast. Add the last 1/4 cup of water only if needed; do not exceed 1 1/2 cups water if possible. Mixture should be completely smooth with no lumps remaining.
3. 3 Taste and add salt if needed. (The mixture will taste very lemony but will neutralize after 1 hour in the fridge.) Place in the fridge to thicken, about 1 hour.

By Bayla Haskel

Ingredients

• ✓ cashew
• water
• lemon juice
• apple cider vinegar
• salt
• chive

Instructions

1. 1 Place cashews in a bowl. Add hot water to cover; soak for 5 to 10 minutes. Drain and transfer to a blender.
2. 2 Add 1/2 cup water, lemon juice, vinegar, and salt; blend until creamy, stopping to scrape down the sides every now and then. Stir in chives.
3. 3 Serve right away or let chill in the refrigerator before serving.

By DanaC

Ingredients

• ✓ cashew
• penne pasta
• miso paste
• garlic
• water

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set pasta aside.
2. 2 Combine cashews, miso paste, garlic, and hot water in a high frequency blender (such as a Vitamix®). Turn on Vitamix® and quickly increase speed to 10. Blend until mixture is fully blended, 6 to 8 minutes. The mixture should steam when you remove the lid. Pour sauce over pasta and serve - sauce will thicken up as it cools.

By thedailygourmet

Ingredients

• ✓ cashew
• soy milk
• vanilla extract
• agave nectar
• coconut oil
• fig

Instructions

1. 1 Place cashews in a bowl and cover with cold water and soak for 2 hours to overnight. Drain.
2. 2 Combine soaked cashews, milk, vanilla extract, and agave nectar in a blender; blend until smooth. Add some water or soy milk to thin, if needed. Transfer cashew cream to a serving bowl.
3. 3 Heat coconut oil in a skillet over medium heat and saute figs on both sides until softened and warmed, about 4 minutes. Serve with cashew cream.

By Rita

Ingredients

• ✓ cashew
• milk chocolate
• milk
• sugar cookie mix

Instructions

1. 1 In a small saucepan combine 3/4 cup of the candies and milk. Melt over low heat, stirring until smooth. Remove from heat.
2. 2 Prepare cookie mixes according to package directions. Stir melted chocolate into half the dough. Form chocolate dough into two 12-inch long rolls about 1 inch in diameter. Wrap in wax paper or foil. Chill until firm, about 2 hours.
3. 3 Divide plain dough in half. On a well-floured surface, roll each plain half out to a 12 x 6 inch rectangle. Place a chocolate roll on long edge. Roll up, pressing doughs lightly together so plain dough encases chocolate roll. Repeat with remaining dough.
4. 4 Wrap each roll in wax paper or foil. Chill about 2 hours until firm. Preheat oven to 375 F (190 C).
5. 5 Cut each roll into 1/4 inch slices. Place 2 slices so they are touching on greased baking sheet. In the center of each chocolate circle, place one of the remaining candies for eye. Where the slices touch, place a cashew to form nose.
6. 6 Bake until the plain cookie is lightly browned, 8 to 10 minutes. Cool cookies on baking sheets 2 to 3 minutes. Remove and cool on wire racks.

By Martha

Ingredients

• ✓ cashew
• vegan chocolate chip
• almond butter
• maple syrup

Instructions

1. 1 Line a shallow baking dish with parchment paper.
2. 2 Combine chocolate chips, almond butter, and maple syrup in a microwave-safe dish. Microwave in 30-second intervals, stirring after each interval, until chocolate has melted. Add chopped cashews and spread mixture onto the prepared baking dish.
3. 3 Refrigerate until firm, about 30 minutes. Cut into squares.

By Lauren Gardiner

Ingredients

• ✓ cashew
• white sugar
• kale
• soy sauce
• raisin

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Spread cashews onto a baking sheet.
3. 3 Toast cashews in preheated oven until browned, about 5 minutes.
4. 4 Pour sugar in a small saucepan over medium heat while the cashews are toasting; cook and stir until melted. As soon as it is melted and the nuts are done toasting, pour the nuts in the saucepan; stir to coat. Spread cashews onto baking sheet to cool completely, about 15 minutes.
5. 5 Massage kale and soy sauce together in a bowl until kale softens. Fold raisins and sugar-coated cashews into the kale.
6. 6 Refrigerate 30 minutes before serving.

By tabarita

Ingredients

• ✓ cashew
• banana
• ice cube
• firm tofu
• medjool date
• vanilla extract
• soy milk

Instructions

1. 1 Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
2. 2 Combine soaked cashews, banana, ice cubes, tofu, dates, vanilla extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
3. 3 Pour into a bowl to serve.

By Mackenzie Schieck

Ingredients

• ✓ cashew
• olive oil
• lemon pepper seasoning
• garlic powder
• salt

Instructions

1. 1 Place raw cashews in a bowl. Add olive oil and toss to coat. Sprinkle with lemon pepper seasoning, garlic powder, and salt; toss to coat again.
2. 2 Preheat an air fryer to 330 degrees F (165 degrees C).
3. 3 Spread out seasoned cashews in the basket of the air fryer.
4. 4 Cook for 3 minutes. Shake the basket and cook until golden brown, about 4 more minutes.
5. 5 Transfer cashews to a paper towel lined plate and let cool completely. Store leftovers in an air-tight container.

By Soup Loving Nicole

Ingredients

• ✓ cashew
• almond
• coconut
• date
• coconut oil

Instructions

1. 1 Blend almonds and coconut in a food processor; add dates and pulse until combined. Add cashews and coconut oil; pulse until mixture is thick and sticks together. Transfer to a sheet of waxed paper; form into a square, folding sides of waxed paper over the top. Refrigerate until solid, at least 30 minutes.

By Lacy Wilson

Ingredients

• ✓ cashew
• vegetable broth
• potato
• onion
• broccoli
• basil
• sea salt
• black pepper

Instructions

1. 1 Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
2. 2 Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.
3. 3 Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.

By Nakkeya