Type what you have

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
• 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
• 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
• butter
• sugar
• corn syrup
• vanilla extract
• baking soda

Instructions

1. 1 Spread butter onto a baking sheet.
2. 2 Combine sugar and corn syrup together in a microwave-safe bowl; heat in microwave for 3 1/2 minutes. Add cashews and heat in microwave for another 3 1/2 minutes. Stir vanilla extract into cashew mixture and heat in microwave for 1 3/4 minutes.
3. 3 Stir baking soda into cashew mixture and quickly pour onto the prepared baking sheet. Cool brittle to room temperature and break into pieces.

By amym

Ingredients

• ✓ cashew
• brown sugar
• golden syrup
• sweetened condensed milk
• butter

Instructions

1. 1 Lightly spray a 9x13 inch baking dish with butter flavored cooking spray. Arrange chopped cashews in the bottom of dish.
2. 2 Combine brown sugar, golden syrup, sweetened condensed milk, and butter in a large, heavy bottomed saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
3. 3 Pour caramel over top of cashews. Stir well. Use a heatproof rubber spatula to spread the mixture evenly in the dish; allow to cool for 1 hour. Cut cooled caramel into squares or roll into balls as desired.

By DEESE

Ingredients

• ✓ cashew
• butter
• brown sugar
• egg
• baking soda
• salt
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
2. 2 In a large bowl, cream together the butter, brown sugar, and egg. Stir in the chopped cashews, baking soda, salt, and flour. Drop by half teaspoon two inches apart onto greased cookie sheet.
3. 3 Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

By Patty Alderman

Ingredients

• ✓ cashew
• green cardamom
• white sugar
• water
• ghee

Instructions

1. 1 Blend cashews in a grinder just until they're in powder form. Don't overblend or they will start releasing their oil; we want the powder to remain dry.
2. 2 Remove green cardamom from the pods. Crush them into a powder with a mortar and pestle.
3. 3 Combine sugar and water in a nonstick pan over medium-high heat. Cook until sugar has completely dissolved, then bring to a boil. Lower the heat to medium and add cashew powder; stir thoroughly, making sure there are no lumps. Continue to cook and stir until it becomes a little thick.
4. 4 Add crushed cardamom powder and ghee; keep mixing and cooking until mixture thickens and starts separating from the sides of the pan. If it doesn't release from the pan, add some more ghee and mix again; it should look moist and sticky and not at all dry. Check to see if it's done by taking a spoonful and cooling it a bit; when you mold it into a ball and the texture is like fudge, it's done.
5. 5 Transfer mixture to a greased or parchment-lined plate and let cool until only slightly warm. Grease your palms and knead on parchment paper on a flat surface to form a very smooth dough, 2 to 3 minutes. Roll evenly to a thickness of 1/4 inch.
6. 6 Let rolled dough cool completely. Cut kaju katli into desired shapes. Serve at room temperature or cold.

By Dwaraka Organic

Ingredients

• ✓ cashew
• banana
• strawberry
• ice cube
• firm tofu
• medjool date
• mint 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, strawberries, ice cubes, tofu, dates, mint 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
• banana
• ice cube
• firm tofu
• medjool date
• mint extract
• soy milk
• vegan chocolate chip

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, mint 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 Stir in chocolate chips and pour into a bowl to serve.

By Mackenzie Schieck

Ingredients

• ✓ cashew
• ✓ cashew
• butter
• egg
• vanilla extract
• brown sugar
• all-purpose flour
• baking soda
• semisweet chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In large bowl, cream together the brown sugar and butter. Beat in the eggs one at a time, then stir in the vanilla. Sift flour and baking soda together and mix into butter mixture. Stir in cashews and chocolate. Drop by teaspoonfuls onto ungreased cookie sheets
3. 3 Bake for 10 to 12 minutes, or until lightly brown.

By Larry N

Ingredients

• ✓ cashew
• butter
• white sugar
• corn syrup
• butter
• salt
• baking powder
• vanilla extract

Instructions

1. 1 Spread 1 1/2 tablespoons butter all over a rimmed baking sheet until heavily coated.
2. 2 Stir sugar and corn syrup together in a microwave-safe bowl. Microwave on high, uncovered, for 4 1/2 minutes. Stir and microwave for 3 minutes longer.
3. 3 Stir in cashews, 2 teaspoons butter, and salt. Microwave until mixture turns a light amber color, 1 minute to 1 minute 40 seconds; mixture will be very hot. Quickly stir in baking powder and vanilla extract until light and well mixed. Pour mixture onto the prepared baking sheet immediately and spread with a metal spatula.
4. 4 Place in the refrigerator until chilled, at least 20 minutes. Break into small pieces.

By Criss Sarah

Ingredients

• ✓ cashew
• semisweet chocolate chip
• butterscotch chip
• chow mein noodle
• wax paper

Instructions

1. 1 Combine chocolate and butterscotch chips in a heavy saucepan over low heat; stir constantly until melted and smooth.
2. 2 Remove from heat and add chow mein noodles. Add nuts and mix quickly to coat. Spoon out tablespoons of the mixture onto wax paper; allow to cool.

By Mary Ellen

Ingredients

• ✓ cashew
• butter
• margarine
• sea salt
• sugar
• water
• milk chocolate chips

Instructions

1. 1 Butter the top edges of a 2-quart microwave-safe casserole. Add butter, 1 teaspoon of the Diamond Crystal® Sea Salt, sugar, and water to the casserole. DO NOT STIR. Microwave on high for 6 to 8 minutes. Check contents for color change. Continue microwaving on high a minute at a time until the mixture just begins to turn a tan color. You need to watch it carefully, and remember: DON'T STIR.
2. 2 Sprinkle 1/2 cup of the chopped cashews into a 9-into circle on a Silpat mat, parchment paper, or on a buttered baking sheet.
3. 3 Carefully pour the liquid mixture evenly over the top of the cashews. Immediately sprinkle on the chocolate chips. Allow to sit for 1 minute to melt the chocolate.
4. 4 Use spatula to smooth out chocolate over the entire sheet of candy.
5. 5 Sprinkle the remaining cashews and 1/4 teaspoon Diamond Crystal® Sea Salt over the top. Refrigerate to cool completely. When cool, break into bite-sized pieces. Store tightly covered in refrigerator.

By Diamond Crystal Salt

Ingredients

• ✓ cashew
• chickpea flour
• clarified butter
• white sugar
• pistachio nut

Instructions

1. 1 Stir the chickpea flour and clarified butter together in a saucepan over medium-low heat until the mixture smells toasty, about 10 minutes. Set aside until cool enough to handle.
2. 2 Stir in the sugar, pistachios, and cashews until evenly mixed. Form the mixture into small balls the size of large cherries. Use some pressure when forming the balls so they don't come apart.

By Chantal Perez

Ingredients

• ✓ cashew
• white sugar
• corn syrup
• water
• butter
• vanilla extract
• baking soda
• crispy rice cereal

Instructions

1. 1 Grease one 10x15 inch baking pan.
2. 2 In a large saucepan over medium heat, combine the sugar, corn syrup and water; bring to a boil, stirring constantly until sugar is dissolved.
3. 3 Continue to cook, without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
4. 4 Remove from heat; stir in butter, vanilla and baking soda. Add cereal and cashews; pour into prepared pan and allow to cool. Break into pieces and store in air tight container.

By Debbie Rowe

Ingredients

• ✓ cashew
• water
• coconut milk
• agave syrup
• vanilla extract
• rose water
• pomegranate seed

Instructions

1. 1 Cover cashews with cold water in a bowl and soak for 2 to 3 hours or overnight. Drain.
2. 2 Combine cashews, coconut milk, agave syrup, vanilla extract, and rose water in a blender; blend until smooth. Pour into a bowl and garnish with pomegranate seeds.

By Rita

Ingredients

• ✓ cashew
• banana
• ice cube
• firm tofu
• medjool date
• cacao powder
• vanilla extract
• soy milk
• cherry
• vegan chocolate chip

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, cacao powder, 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 Stir in cherries and chocolate chips; pour into a bowl to serve.

By Mackenzie Schieck

Ingredients

• ✓ cashew
• self-rising flour
• oat
• white sugar
• brown sugar
• butter
• apple jelly
• butterscotch chip

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Grease the bottom of a 9 inch square baking dish.
2. 2 Mix the flour, oats, white sugar, and brown sugar in a large bowl. Cut the butter into the flour mixture until the mixture is crumbly. Set aside 3/4 cup of the mixture and press the rest into the bottom of the prepared dish. Spread the top with the apple jelly.
3. 3 Stir the reserved flour mixture and the cashews together in a bowl; sprinkle over the apple jelly. Scatter the butterscotch chips over the cashew mixture.
4. 4 Bake in the preheated oven until golden brown; 30 to 35 minutes. Allow to cool completely before cutting into bars.

By Aimee

Ingredients

• ✓ cashew
• banana
• ice cube
• firm tofu
• cacao powder
• medjool date
• peanut butter
• vanilla extract
• soy milk
• salt
• peanut

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, cacao powder, dates, peanut butter, vanilla extract, 1 teaspoon soy milk, and salt 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 and sprinkle with crushed peanuts.

By Mackenzie Schieck

Ingredients

• ✓ cashew
• banana
• ice cube
• firm tofu
• cacao powder
• 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, cacao powder, 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
• butter
• sugar
• salt
• corn syrup

Instructions

1. 1 Generously butter or grease a large baking sheet.
2. 2 In a saucepan over medium heat, combine butter, sugar, salt, and corn syrup. Cook and stir until butter is melted. Stir in cashews and increase the heat to high. Cook until mixture reaches 300 to 310 degrees F (149 to 154 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Stir occasionally with a long-handled wooden spoon so the cashews do not burn.
3. 3 Pour onto the prepared baking sheet. Let cool for about 10 minutes, then break into pieces.

By Natalie

Ingredients

• ✓ cashew
• aluminum foil
• butter
• sugar
• water
• corn syrup
• almond
• pumpkin seed
• sesame seed

Instructions

1. 1 Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil; set aside.
2. 2 Melt the butter in a 2-quart heavy saucepan over medium heat. Stir in sugar, water and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. This will take about 18 minutes. Adjust heat as necessary to maintain a steady boil. Watch carefully the last 5 minutes to prevent overcooking. Remove from heat and remove the thermometer.
3. 3 Pour into the prepared baking pan. Tilt pan to spread mixture evenly. Let stand 2 minutes. In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds. Sprinkle evenly over candy mixture.
4. 4 Set baking pan on a wire rack. Cool completely and break into large pieces to serve.

By Reynolds KitchensR

Ingredients

• ✓ cashew
• confectioners' coating
• marshmallow
• coconut
• mint sandwich cookie
• semisweet chocolate chip

Instructions

1. 1 Place white confectioners' coating in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
2. 2 Insert 1 toothpick into each marshmallow; dip into melted white coating, then roll in coconut and place each on 1 sandwich cookie. Cut a slit in each coated marshmallow where the beak should go using kitchen shears; place 1 cashew into slit.
3. 3 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Draw a dot with a line over it with melted chocolate using a toothpick on each side of each eagle's head for the eyes.

By SHORECOOK

Ingredients

• ✓ cashew
• butter
• sugar
• corn syrup
• vanilla extract
• baking soda

Instructions

1. 1 Grease a baking sheet with 1 tablespoon butter.
2. 2 Combine cashews, sugar, and corn syrup in a large microwave-safe glass or ceramic bowl. Microwave on high until sugar melts and mixture is hot, about 6 1/2 minutes.
3. 3 Stir remaining 1 tablespoon butter and vanilla extract into cashew mixture. Microwave until hot, about 2 1/2 minutes more. Stir baking soda into cashew mixture until light and foamy.
4. 4 Pour the mixture onto the prepared baking sheet. Tilt the sheet until it starts to spread, or use a buttered silicone spatula if needed. You don't have to cover the whole baking sheet with brittle. Cool until set, about 30 minutes; break into pieces.

By SHORECOOK

Ingredients

• ✓ cashew
• ghee
• milk
• sugar
• semolina flour
• cardamom

Instructions

1. 1 Heat the ghee in a heavy-bottomed pan over medium heat; fry the cashews in the ghee until golden brown, about 5 minutes. Scrape onto a cutting board to cool, leaving some of the ghee in the pan and return the pan to the stove. When the cashews are cool, chop coarsely.
2. 2 Mix the milk, sugar, and semolina flour into the ghee remaining in the pan. Bring the mixture to a boil; reduce heat to low and cook, stirring frequently, until the mixture becomes very thick, 30 to 45 minutes. Stir the cardamom into the mixture.
3. 3 Lightly grease a rimmed platter. Pour the milk mixture onto the prepared platter and spread into an even layer. Sprinkle the chopped cashews over the mixture. Score the mithai into squares and allow to cool completely before cutting.

By SUSMITA

Ingredients

• ✓ cashew
• marshmallow creme
• white sugar
• evaporated milk
• butter
• salt
• milk chocolate chip
• semisweet chocolate chip
• cranberry
• vanilla extract

Instructions

1. 1 Line an 8-inch square pan with aluminum foil or waxed paper.
2. 2 Combine marshmallow creme, sugar, evaporated milk, butter, and salt together in a saucepan and bring to a boil. Cook for exactly 5 minutes, stirring constantly. Remove from heat; stir in milk chocolate chips and semisweet chocolate chips until chocolate is melted and mixture is smooth.
3. 3 Fold cashews and dried cranberries into the chocolate mixture; stir in vanilla extract. Pour mixture into the prepared pan. Cool at room temperature or in the refrigerator until firm, 2 hours. Cut into 1-inch squares.

By Karen H

Ingredients

• ✓ cashew
• almond
• pecan
• date
• coconut oil
• cocoa powder
• salt
• banana
• cinnamon
• nutmeg
• vanilla extract
• coconut oil
• vegan dark chocolate
• coconut milk

Instructions

1. 1 Soak cashews in a bowl with water to cover, 3 hours to overnight; drain.
2. 2 Mix almonds, pecans, dates, 2 teaspoons coconut oil, cocoa powder, and salt together in the bowl of a food processor until finely ground and beginning to form a paste, 1 to 3 minutes. Press mixture into the bottom of a 9-inch springform pan. Refrigerate crust until ready to use.
3. 3 Process cashews in the bowl of a food processor until finely ground. Add banana, cinnamon, nutmeg, and vanilla extract; blend until combined. Add 3/4 cup coconut oil in a thin stream through the feed tube while processor is running until smooth, thin filling forms. Pour filling into crust and place in the refrigerator until set, at least 4 hours.
4. 4 Place chopped chocolate in a heatproof bowl. Heat coconut milk in a saucepan until near boiling; pour over chocolate. Whisk until smooth glaze forms. Pour over cake and refrigerate until set, at least 30 minutes more.

By Samantha

Ingredients

• ✓ cashew
• butter
• egg
• vanilla extract
• brown sugar
• baking powder
• all-purpose flour
• baking soda
• sour cream
• butter
• confectioners' sugar
• milk

Instructions

1. 1 Blend together 1/2 cup butter, brown sugar, egg, vanilla, and sour cream. Add in the baking powder, soda, and flour. Stir in the nuts.
2. 2 Drop dough by teaspoonfuls onto buttered baking sheets. Cook at 375 degrees F (190 degrees C) for 8 to 10 minutes. Remove from oven, and cool on wire racks.
3. 3 To Make the Icing: Heat 1/2 cup butter or margarine in a saucepan until it is light amber colored. Remove pan from heat, and stir in confectioners' sugar and the milk. I sometimes have to use more milk to get the icing smooth and creamy. Frost cookies.

By Brenda Randolph