Type what you have

Ingredients

• ✓ cashew butter
• banana
• mango
• cucumber
• spinach
• sesame seed
• water

Instructions

1. 1 Layer banana, mango, cucumber, spinach, cashew butter, and sesame seeds in a blender, in the order mentioned; add water. Blend until smoothie is desired consistency, adding more water if desired.

By Alli Shircliff

Ingredients

• ✓ cashew butter
• blueberry
• banana
• water
• vanilla extract
• banana
• almond
• coconut

Instructions

1. 1 Blend blueberries, 1/2 banana, water, cashew butter, and vanilla extract together in a blender until smooth; pour into a bowl.
2. 2 Top smoothie with sliced banana, almonds, and coconut.

By Alli Shircliff

Ingredients

• ✓ cashew butter
• banana
• pineapple
• walnut
• water

Instructions

1. 1 Combine bananas, pineapple, cashew butter, and walnuts in a blender. Add water and blend until smooth, adding more water for a thinner smoothie.

By Alli Shircliff

Ingredients

• ✓ cashew butter
• cranberry
• almond
• coconut oil
• egg
• date
• honey

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together cashew butter, dried cranberries, almonds, coconut oil, egg, dates, and honey in a bowl until thoroughly incorporated. Place spoonfuls of mixture onto a nonstick baking sheet.
3. 3 Bake in preheated oven until cookies smell toasted, about 12 minutes. Allow to cool and harden.

By Chris Denzer

Ingredients

• ✓ cashew butter
• coconut milk yogurt
• mayonnaise
• mustard
• seasoned salt
• onion flake
• celery flakes
• chive

Instructions

1. 1 Combine coconut yogurt, cashew butter, mayonnaise, and mustard in a medium bowl. Whisk until there are no lumps. Stir in seasoned salt, onion flakes, and celery flakes. Cover and refrigerate until dehydrated vegetables are softened, 20 to 30 minutes.
2. 2 Garnish dip with chives before serving.

By Bibi

Ingredients

• ✓ cashew butter
• all-purpose flour
• baking soda
• salt
• butter
• white sugar
• vanilla extract
• brown sugar
• egg
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix flour, baking soda, and salt together in a small bowl.
3. 3 Beat butter, white sugar, and vanilla extract together with an electric mixer in a large bowl until smooth. Add cashew butter, brown sugar, egg, and milk to the butter mixture; beat until smooth. Gradually add flour mixture and mix until just incorporated into a dough.
4. 4 Roll dough into 1 1/2-inch balls and arrange onto a baking sheet. Lightly press a fork into the top of the balls to make a crosshatch pattern.
5. 5 Bake in preheated oven until golden brown, 12 to 14 minutes.

By Katherine

Ingredients

• ✓ cashew butter
• brown sugar
• white sugar
• egg
• peanut butter
• margarine
• baking soda
• corn flour
• tapioca flour
• potato flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely.

By Catherine

Ingredients

• ✓ cashew butter
• white chocolate
• yam
• sweet potato
• syrup
• heavy cream
• vanilla extract
• salt
• nutmeg
• cashew

Instructions

1. 1 Spray a 4 x 5-inch glass dish with non-stick baking spray; set aside.
2. 2 Warm a glass bowl and add white chocolate chips. Heat in microwave, stopping every 20 seconds to stir.
3. 3 When melted, stir in mashed Bruce's® Yams Cut Sweet Potatoes, cream, vanilla, salt and nutmeg. Mix quickly, then add cashew butter and continue to mix until very smooth. Pour mixture into prepared dish. Sprinkle with chopped cashews (patting them gently into fudge).
4. 4 Refrigerate for a minimum of 2 hours.

By Bruce's Yams

Ingredients

• ✓ cashew butter
• cilantro
• cashew
• coconut milk
• cayenne pepper
• turmeric
• cumin
• kosher salt
• curry powder
• chicken broth
• ginger
• garlic
• onion
• red bell pepper
• sweet potato
• green bean
• chicken breast

Instructions

1. 1 Combine chicken, green beans, sweet potato, bell pepper, onion, garlic, and ginger in a slow cooker.
2. 2 Stir together chicken broth, curry powder, kosher salt, cumin, turmeric, and cayenne pepper in a small bowl. Pour into slow cooker and stir into chicken and vegetables. Cover slow cooker.
3. 3 Cook on Low until chicken is cooked through and vegetables are fork tender, about 6 hours.
4. 4 Whisk together coconut milk and cashew butter in a bowl until all the lumps are gone. Add to slow cooker and continue cooking for 1 more hour. Garnish with chopped cashews and cilantro.

By Bibi

Ingredients

• ✓ cashew butter
• cilantro
• rice
• cashew
• cayenne pepper
• garlic
• orange juice
• teriyaki sauce
• chicken thigh
• black pepper
• salt
• coriander
• cumin
• turmeric
• curry powder
• garlic
• fish sauce
• ginger
• coconut aminos
• coconut milk

Instructions

1. 1 Combine coconut milk, coconut aminos, ginger, fish sauce, 3 cloves minced garlic, curry powder, turmeric, cumin, coriander, salt, and black pepper in a gallon-sized resealable plastic bag. Add chicken pieces, squeeze out the air, and seal the bag. Massage chicken to coat with marinade. Marinate in the refrigerator, turning the bag occasionally, 4 hours to overnight.
2. 2 Combine teriyaki sauce, cashew butter, orange juice, 2 cloves minced garlic, and cayenne pepper in a small bowl 1 hour before cooking chicken; tightly cover. Refrigerate sauce to allow flavors to blend until ready to serve, about 1 hour.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
4. 4 Thread chicken pieces onto skewers using a skewer accessory rack; place on the rack.
5. 5 Place the rack in the air fryer basket; air fry for 8 minutes. Carefully turn skewers. Continue air frying 8 minutes more. Repeat with remaining skewers.
6. 6 Sprinkle cashews over dipping sauce. Place skewers on rice, garnish with cilantro, and serve with dipping sauce.

By Bibi