Type what you have

Ingredients

• ✓ cashew
• water
• nutritional yeast
• cornstarch
• mustard
• black pepper

Instructions

1. 1 Rinse cashews under warm water. Place in a bowl and cover with hot water. Let soak for 10 minutes.
2. 2 Combine 2 cups water, nutritional yeast, cornstarch, and mustard in a blender or food processor. Blend on high for 1 minute. Add soaked cashews and blend on high until smooth, 1 1/2 minutes or longer. Transfer to a medium saucepan.
3. 3 Cook over low heat, whisking constantly, until sauce thickens, 5 to 7 minutes. Add more water if needed to reach desired consistency. Season with black pepper.

By jennyp

Ingredients

• ✓ cashew
• apricot preserves
• mustard
• curry powder
• chicken breast

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
3. 3 Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
4. 4 Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

By MR_PIANOMAN

Ingredients

• ✓ cashew
• chicken breast
• avocado
• ranch dressing
• dill
• salt
• black pepper

Instructions

1. 1 Mix chicken, cashews, avocado, ranch dressing, dill, salt, and pepper together in a bowl. Chill for at least 30 minutes before serving.

By Chrissy

Ingredients

• ✓ cashew
• olive oil
• onion
• garlic
• kale
• spinach
• sea salt
• white pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Combine the cashews and 1 tablespoon olive oil in a bowl; toss to coat the cashews in the oil. Spread onto a baking sheet.
3. 3 Toast the cashews in the preheated oven until golden brown and fragrant, shaking the baking sheet occasionally, 5 to 10 minutes. Watch carefully so they don't burn. Set aside.
4. 4 Heat the 2 tablespoons olive oil in a skillet. Cook and stir the onion in the hot oil until the onion softens, about 5 minutes. Stir the garlic into the onion, and cook for 1 minute more before stirring the kale into the onion and garlic mixture. Place a cover on the skillet and cook, stirring occasionally, until the kale softens, about 7 minutes. Stir the spinach into the mixture, season with the sea salt and white pepper, and continue cooking until the spinach wilts, about 3 minutes. Toss the cashews with the mixture to serve.

By Dawn

Ingredients

• ✓ cashew
• edamame
• salt
• green garlic
• lemon
• black pepper
• coriander
• olive oil

Instructions

1. 1 Bring 6 cups water to a boil in a large saucepan. Add edamame; cook until soft, 4 to 5 minutes. Drain; refrigerate to cool, 10 minutes.
2. 2 Combine cashews and 1 teaspoon salt in the bowl of a food processor; pulse until finely chopped, scraping the sides of bowl as needed.
3. 3 Add edamame, garlic scapes, lemon zest, lemon juice, remaining 2 teaspoons salt, 1 teaspoon black pepper, and coriander; pulse until reaches desired consistency.
4. 4 Pour ¾ cup oil in slowly with processor running until hummus is smooth; season with oil, salt, and black pepper.

By MBCinciND

Ingredients

• ✓ cashew
• brown rice
• water
• sunflower seed
• onion
• carrot
• olive oil
• salt

Instructions

1. 1 In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
2. 2 Preheat the grill for high heat.
3. 3 Using a food processor, grind the toasted cashews and sunflower seeds to a fine meal. Transfer to a large bowl. Pulse the onion and carrots in the food processor until finely shredded, and mix with the ground nuts. Place the cooked rice and olive oil in the food processor, and pulse until smooth. Mix into the bowl. Season with salt. Form the mixture into patties.
4. 4 Oil the grill grate. Grill the patties 6 to 8 minutes on each side, until nicely browned.

By Janice Joyner

Ingredients

• ✓ cashew
• water
• mushroom
• cooking spray
• vegetable oil
• garlic
• nutritional yeast
• salt
• black pepper
• onion powder
• cayenne pepper

Instructions

1. 1 Soak cashews in water for 1 to 2 hours. Drain.
2. 2 Blend cashews with 1 cup water until creamy. Add 1 to 2 tablespoons more water if needed to blend well.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
4. 4 Clean mushrooms with a damp paper towel. Carefully break off stems and reserve the caps. Chop stems very finely, discarding tough ends.
5. 5 Heat oil in a large skillet over medium heat. Add chopped mushroom stems and garlic to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic, about 3 minutes. Set aside to cool.
6. 6 Stir cashew cream, nutritional yeast, salt, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture. Use a little spoon to fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on the prepared baking sheet.
7. 7 Bake in the preheated oven until mushrooms are piping hot and liquid starts to form under the caps, about 20 minutes.

By Mackenzie Schieck

Ingredients

• ✓ cashew
• rotini pasta
• chicken breast
• green bell pepper
• green onion
• mayonnaise
• brown sugar
• cider vinegar
• lemon juice
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
2. 2 Combine rotini, chicken, bell pepper, and green onions in a large bowl.
3. 3 Whisk mayonnaise, brown sugar, vinegar, lemon juice, and salt together in a small bowl until well combined; pour over pasta mixture and stir well to coat.
4. 4 Cover and refrigerate until flavors are combined and dressing has thickened, 8 hours to overnight. Stir in cashews just before serving or no more than 2 hours ahead.

By amcgilsky

Ingredients

• ✓ cashew
• fettuccine pasta
• water
• olive oil
• portobello mushroom
• onion
• garlic
• all-purpose flour
• miso paste
• dijon mustard
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes.
2. 2 Meanwhile, combine cashews and 3/4 cup water in a Vitamix® blender. Blend on high until smooth, about 2 minutes; set aside.
3. 3 Heat olive oil in a large skillet over high heat until shimmering. Add mushrooms and onion and reduce heat to medium-high. Cook until vegetables have softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
4. 4 Mix flour and remaining 2 cups water until flour has dissolved and no lumps remain. Gradually pour water mixture into the skillet. Stir in miso paste and Dijon mustard; bring to a boil. Lower heat and simmer until sauce thickens slightly, 4 to 5 minutes. Add cashew sauce.
5. 5 Drain pasta and stir into the mushroom sauce. Cook until heated through, 1 to 2 minutes. Taste and season with salt if needed. Serve immediately.

By thedailygourmet

Ingredients

• ✓ cashew
• butter
• egg noodle
• ground beef
• onion
• celery
• cream of mushroom soup
• cream of chicken soup
• mushroom
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter. Arrange uncooked noodles in the prepared dish.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef, onion, and celery in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. 3 Stir condensed soups, mushrooms, and milk into beef mixture until evenly combined; pour over noodles in the dish. Cover the dish with aluminum foil.
4. 4 Bake in the preheated oven for 30 minutes. Remove aluminum foil and sprinkle cashews on top; continue baking until bubbling, about 30 minutes more.

By Jillieann

Ingredients

• ✓ cashew
• elbow macaroni
• vegetable oil
• onion
• lemon juice
• water
• salt
• canola oil
• red pepper
• nutritional yeast
• garlic powder
• onion powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.
3. 3 Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.
4. 4 In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.
5. 5 Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.

By AZIAZEL

Ingredients

• ✓ cashew
• water
• lemon
• nutritional yeast
• salt
• potato
• chive
• almond milk
• bacon bits
• margarine
• garlic
• salt
• black pepper
• paprika

Instructions

1. 1 Place cashews in a bowl and cover with water. Soak for a minimum of 4 hours to overnight. Drain.
2. 2 Combine cashews, lemon juice, nutritional yeast, and salt in the bowl of a food processor or a high-powered blender. Blend vegan sour cream until smooth and creamy. Refrigerate until ready to use.
3. 3 Wash and dry potatoes. Prick several times with a fork and place on a microwave-safe plate. Cook on full power in the microwave until tender, 12 to 14 minutes, turning over once halfway through cooking. Cool for 15 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
5. 5 Cut cooked potatoes in half. Scoop out flesh without tearing the potato skin. Transfer flesh to a large bowl and place potato skins on the prepared baking sheet. Add vegan sour cream, chives, almond milk, fake bacon bits, margarine, garlic, salt, and pepper to the bowl with the potato flesh. Fill each potato skin with the mixture and mound it up high. Sprinkle with paprika.
6. 6 Bake in the preheated oven until lightly browned, about 30 minutes.

By Shannan Labrador

Ingredients

• ✓ cashew
• nori
• medium grain white rice
• water
• rice vinegar
• white sugar
• salt
• cream cheese
• garlic
• green onion
• salmon
• soy sauce
• wasabi paste

Instructions

1. 1 Wash the rice in several changes of water until the rinse water is almost clear, then drain well. Place the rice and 1 1/4 cups water into a large saucepan with a lid, bring to a boil, reduce the heat to low, and cover. Simmer the rice until the top looks dry and the water has been absorbed, 15 to 20 minutes. Remove the rice from the heat and allow to sit covered for 20 more minutes to steam.
2. 2 Mix the rice vinegar, sugar, and salt into the rice with a wooden spoon, and spread the rice out onto a metal sheet pan to cool.
3. 3 Preheat an oven to 350 degrees F (175 degrees C).
4. 4 Put the first sheet of nori in the oven for 4 minutes to soften. Remove and place shiny-side down on a plastic-wrapped bamboo mat, so the longer side is left-to-right. (The wrap is not essential, but helps keep things clean.) With wet hands, press a layer of rice onto the nori, leaving a 1/2-inch margin on the edge nearest you, and an inch on the farthest-away side. The layer should be roughly 1/2-inch deep, and as flat as possible.
5. 5 Lay half the slices of cream cheese in a horizontal line in the center of the sheet. Sprinkle with 1/2 teaspoon garlic, half the crushed cashews, and half the spring onions. Arrange half the strips of smoked salmon next to the cream cheese.
6. 6 Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a firm cylinder. Brush a line of water across the remaining edge of the nori sheet, and press and roll the sheet to seal the roll together. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with the second sheet of nori and the remaining fillings.
7. 7 Cut each roll into 6 slices using a very sharp, wet knife. Have a damp paper towel handy to wipe off any residue, and wet the blade with water for each cut. Serve with soy sauce and wasabi paste.

By Sevenne

Ingredients

• ✓ cashew
• vegetable oil
• peanut oil
• egg
• water
• all-purpose flour
• chicken breast
• water
• cornstarch
• chicken bouillon cube
• oyster sauce
• white pepper
• green onion

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Preheat the oven to 200 degrees F (95 degrees C).
3. 3 Beat egg and 2 tablespoons water in a bowl.
4. 4 Measure flour into a separate bowl.
5. 5 Dip chicken cubes in egg mixture; remove. Roll chicken in flour until completely coated.
6. 6 Carefully place small batches of coated chicken into hot oil using a slotted spoon. Fry until chicken is golden brown and center is no longer pink, 6 to 8 minutes. Remove with a slotted spoon.
7. 7 Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken.
8. 8 Whisk 3 cups water, cornstarch, chicken bouillon cubes, oyster sauce, and white pepper together in a saucepan; simmer over medium heat until thickened, about 5 minutes.
9. 9 Pour sauce over cooked chicken to serve. Sprinkle cashews and green onions over each serving.

By Perri Pender

Ingredients

• ✓ cashew
• chickpea
• vegetable broth
• jalapeno pepper
• lemon juice
• olive oil
• garlic
• miso paste
• salt
• black pepper
• vegan pie crust
• heirloom tomato
• jalapeno pepper
• paprika
• salt

Instructions

1. 1 Soak the cashews in water for at least 1 hour, up to 8 hours.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Drain cashews. Combine cashews, chickpeas, broth, seeded jalapeno, lemon juice, 1 tablespoon olive oil, garlic, miso paste, salt, and pepper in a blender; blend until smooth and creamy. Set aside to allow flavors to meld.
4. 4 Put the pie crust into an 11-inch tart pan. (A 9-inch pie crust should be the right size because a tart pan is only about an inch shallow. If necessary, just roll out the pie crust a bit to stretch it out.)
5. 5 Layer two pieces of foil over the pie crust. Fill it with beans or pie weights. Turn down the heat to 400 degrees F (200 degrees C).
6. 6 Bake the pie crust in the preheated oven for 11 minutes. Remove from oven and take away foil and weights.
7. 7 Brush pie crust with 1 teaspoon olive oil. Poke a few holes in it with a fork and continue baking for 6 minutes. Remove and let cool. Turn down the oven to 375 degrees F (190 degrees C).
8. 8 Cut tomatoes into 1/4 inch rounds. Remove the seeds. Cut the other jalapeno into rings.
9. 9 Spread cashew mixture into the pre-baked pie crust. Layer tomato slices on top, overlapping if necessary. Place jalapeno rings over the pie. Drizzle remaining olive oil on top. Sprinkle with paprika and 1/4 teaspoon flaky salt.
10. 10 Bake in the preheated oven until browned and tomatoes have begun to caramelize, 30 to 40 minutes. Cool before serving.

By Buckwheat Queen

Ingredients

• ✓ cashew
• peanut oil
• all-purpose flour
• cornstarch
• baking soda
• egg
• chicken breast
• chicken broth
• green onion
• oyster sauce
• soy sauce
• sugar
• white pepper
• water

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Heat oil in a large skillet to 350 degrees F (175 degrees C). Line a baking sheet with foil.
2. 2 While the oil is heating, whisk flour, 1 tablespoon cornstarch, and baking soda together in a shallow bowl. Whisk eggs in a second shallow bowl. Dip chicken pieces into flour mixture, then eggs, then into flour mixture again.
3. 3 Working in batches as necessary, deep-fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.
4. 4 While deep-frying the chicken, bring broth to a boil in a medium saucepan. Place cashew nuts and green onions onto the prepared baking sheet.
5. 5 Add oyster sauce, soy sauce, sugar, and white pepper to boiling broth. Mix remaining 4 tablespoons cornstarch with cold water in a cup to make a slurry. Slowly stir slurry into hot broth mixture to thicken, then cook for another 5 minutes over medium-low heat.
6. 6 Meanwhile, heat cashew nuts and green onions in the preheated oven for about 5 minutes.
7. 7 Pour sauce over fried chicken and top with cashews and green onions.

By Katie Mines

Ingredients

• ✓ cashew
• butternut squash
• olive oil
• vegetable broth
• white miso
• nutritional yeast
• lemon juice
• farfalle pasta
• onion
• salt
• sage
• apple cider
• black pepper
• parsley

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine squash and 1 tablespoon oil on a baking sheet; toss until coated.
3. 3 Roast in the preheated oven until tender and lightly browned, about 25 minutes.
4. 4 Bring a small pot of water to a boil. Add cashews; simmer until softened, about 20 minutes. Drain.
5. 5 Combine cashews and 1 1/2 cup broth in a blender; blend until very smooth. Add roasted squash, remaining 1/2 cup broth, miso, nutritional yeast, and lemon juice; blend until sauce is combined.
6. 6 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup pasta water. Transfer pasta to a serving bowl.
7. 7 Heat remaining 2 tablespoons oil in a skillet over medium-high heat. Add onion and salt; cook and stir until golden brown, about 9 minutes. Add sage and stir until fragrant, about 1 minute. Pour in cider; cook, stirring up browned bits from the bottom of the skillet, 1 to 2 minutes.
8. 8 Stir half of the cashew sauce into the pasta. Add onion mixture. Stir in enough reserved pasta water to thin and warm sauce. Season with pepper. Garnish with parsley.

By isachandra

Ingredients

• ✓ cashew
• white sugar
• vinegar
• salt
• black pepper
• olive oil
• kale
• edamame
• soybean
• red onion
• carrot
• blueberry
• cranberry
• sunflower seed

Instructions

1. 1 To make the dressing: Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until well combined and sugar is dissolved. Set dressing aside.
2. 2 Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

By Susan

Ingredients

• ✓ cashew
• grapeseed oil
• onion
• garlic
• ginger
• red curry paste
• coconut milk
• vegetable broth
• kosher salt
• chickpea
• spinach
• lime juice
• cilantro
• rice

Instructions

1. 1 Heat oil in a large high-sided skillet over medium. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute.
2. 2 Add red curry paste and cook, stirring constantly, until lightly darkened and vegetables are coated, about 1 minute.
3. 3 Stir in coconut milk, broth, and salt; bring to a boil over medium-high. Stir in chickpeas.
4. 4 Reduce heat to medium to maintain a simmer and simmer, stirring occasionally, until thickened slightly, 15 to 20 minutes.
5. 5 Remove from heat and stir in spinach; stir until wilted, about 1 minute. Stir in lime juice. Serve with cashews, cilantro, and rice. Recipe developed by Julia Levy

By Ita Mac Airt

Ingredients

• ✓ cashew
• water
• salt
• brown rice
• butter
• onion
• garlic
• carrot
• mushroom
• chickpea
• egg
• black pepper
• parsley

Instructions

1. 1 Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.
2. 2 Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.
3. 3 Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.
4. 4 When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts.
5. 5 Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.

By jen

Ingredients

• ✓ cashew
• cooking spray
• asparagus
• gluten-free bread crumb
• nutritional yeast
• salt
• black pepper
• chicken broth
• nutritional yeast
• garlic powder
• nutmeg
• egg white
• bacon bit
• almond
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 7 x 11-inch baking dish with cooking spray.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until fork-tender, about 5 minutes. Drain.
3. 3 Combine bread crumbs and 2 tablespoons nutritional yeast in a bowl. Sprinkle 1/2 of the bread crumb mixture on the bottom of the prepared baking dish; top with asparagus spears and season lightly with salt. Reserve remaining bread crumbs for the topping.
4. 4 Combine raw cashews, chicken broth, 1/4 cup nutritional yeast, garlic, nutmeg, salt, and pepper in the bowl of a small food processor or blender. Blend at medium-high speed until mixture is smooth, about 3 minutes. Add egg white and blend at medium-high speed for 1 more minute.
5. 5 Spread blended contents evenly over the asparagus spears, and top with bacon, sliced almonds, and reserved bread crumbs. Drizzle melted margarine over the top.
6. 6 Bake in the preheated oven on the center rack until top is lightly browned and casserole has set, about 30 minutes.

By Bibi

Ingredients

• ✓ cashew
• whole wheat elbow macaroni
• potato
• onion
• carrot
• garlic
• water
• water
• soy milk
• nutritional yeast
• lemon juice
• salt
• paprika
• cayenne pepper
• broccoli floret

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Peel and finely chop potatoes when cool enough to handle.
3. 3 Combine potatoes, onion, carrot, and garlic in a small pot over medium heat. Add 2 tablespoons water and cook until soft enough to blend and water is mostly evaporated, about 3 minutes. Remove from heat.
4. 4 Transfer potato mixture to a blender. Add 3/4 cup water, cashews, soy milk, nutritional yeast, lemon juice, salt, paprika, and cayenne. Cover the blender and hold the lid down with a potholder; pulse a few times before leaving on to blend until smooth.
5. 5 Heat remaining 2 tablespoons water in a nonstick pan over medium heat. Add broccoli and cook until soft but still a little crunchy, about 5 minutes. Transfer to a large serving bowl. Add macaroni, pour in cashew sauce, and mix until thoroughly coated.

By nutriciously

Ingredients

• ✓ cashew
• lime
• ginger
• coconut aminos
• coconut sugar
• jalapeno pepper
• rhubarb
• green bean
• firm tofu
• ginger
• red pepper flakes
• coriander
• garlic
• sesame oil
• honey
• black vinegar
• green onion

Instructions

1. 1 Whisk green onions, 1 tablespoon black vinegar, honey, sesame oil, garlic, coriander, ¼ teaspoon red pepper flakes, and ground ginger together in a bowl.
2. 2 Cut tofu into bite-sized pieces; place in a shallow baking pan. Add green beans; pour green onion sauce over top.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Bake tofu and green beans in the preheated oven, covered, until green beans are tender and easily pierced with a fork, about 30 minutes.
5. 5 Meanwhile, combine rhubarb and jalapeño in a heavy-bottomed saucepan; stir in coconut sugar, coconut aminos, remaining 1 tablespoon black vinegar, fresh ginger, and remaining ¼ teaspoon red pepper flakes. Set aside for 10 minutes. Bring to a boil over medium heat; reduce heat to a simmer and simmer until rhubarb and jalapeño are soft, about 15 minutes.
6. 6 Transfer green beans to a bowl; set aside. Continue baking tofu in the oven, uncovered, until sauce is bubbly and reduced, about 10 minutes more.
7. 7 Meanwhile, toast cashews in the oven in a small oven-proof dish until browned, about 10 minutes. Cool. Chop cashews.
8. 8 Serve tofu and green beans topped with rhubarb sauce, chopped cashews, and a lime wedge.

By Buckwheat Queen

Ingredients

• ✓ cashew
• olive oil
• onion
• celery
• carrot
• russet potato
• cauliflower
• bay leaf
• thyme
• oregano
• vegetable broth
• corn kernel
• nutritional yeast
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large soup pot over medium heat; cook and stir onion, celery, and carrots in the hot oil until softened, 5 to 7 minutes. Stir potatoes, cauliflower, bay leaves, thyme, and oregano into vegetables; cook about 5 minutes more.
2. 2 Pour vegetable broth and 6 cups corn kernels and into vegetable mixture and bring mixture to a boil. Reduce heat to low and simmer until vegetables are tender, 35 to 40 minutes. Remove and discard bay leaves.
3. 3 Place remaining 2 cups corn kernels, cashews, and nutritional yeast into a blender and add several large spoonfuls of simmering broth to blender. Work in batches if necessary, filling blender no more than half full per batch. Cover lid with a dish towel and hold lid down; pulse a few times before leaving on to blend until smooth. Stir cashew mixture into soup pot; season with salt and black pepper.

By allisonmdickson

Ingredients

• ✓ cashew
• sweet potato
• olive oil
• cumin seed
• salt
• black pepper
• feta cheese
• spinach
• arugula
• watercress
• cilantro
• olive oil
• balsamic vinegar
• white sugar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.
3. 3 Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
4. 4 At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.
5. 5 Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
6. 6 Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.

By Melanie Booth

Ingredients

• ✓ cashew
• cooking spray
• brown rice
• celery
• red bell pepper
• green bell pepper
• chicken breast
• water
• soy sauce
• rice vinegar
• garlic
• ginger
• cumin
• black pepper
• salt
• water chestnut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish with cooking spray.
2. 2 Spread brown rice at the bottom of the casserole dish. Layer celery, red bell pepper, and green pepper on top. Top with chicken.
3. 3 Mix water, soy sauce, rice vinegar, garlic, ginger, cumin, pepper, and salt in a small bowl. Pour over chicken. Arrange water chestnuts on top.
4. 4 Bake in the preheated oven until chicken is tender, about 45 minutes. Add cashews. Continue baking until browned, about 10 minutes more.

By Megan Olson

Ingredients

• ✓ cashew
• tomato
• pepperoni
• pepper
• salt
• parsley
• thyme
• worcestershire sauce
• tomato paste
• white wine
• chicken broth
• basil
• green pepper
• onion
• garlic
• pork chop
• vegetable oil

Instructions

1. 1 Heat the oil in a wok over medium-high heat, and evenly brown the pork chops. Set aside.
2. 2 Mix the garlic, onion, and green pepper into the wok, and cook until tender. Stir in the chicken broth, wine, and tomato paste. Mix in Worcestershire sauce, thyme, parsley, salt, and pepper. Cook until heated through, then stir in pepperoni.
3. 3 Return chops to wok. Cover wok, and continue cooking 15 minutes over medium heat, until sauce has thickened and pork chops are cooked to desired doneness. Mix in the tomato and cashews, and cook until heated through. Scoop sauce over chops and garnish with basil sprigs to serve.

By DANNII

Ingredients

• ✓ cashew
• heavy cream
• red bell pepper
• pea
• cauliflower
• tomato paste
• coconut milk
• carrot
• chicken breast
• nutmeg
• cayenne pepper
• cinnamon
• cardamom
• turmeric
• salt
• ginger root
• cumin
• curry powder
• garlic
• onion
• ghee

Instructions

1. 1 Heat ghee in a large pot over medium heat; cook and stir onion until tender, about 5 minutes. Stir garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper, and nutmeg into onion; cook and stir until fragrant, about 1 minute.
2. 2 Stir chicken into onion mixture; cook for 2 minutes. Stir carrots, coconut milk, cashews, and tomato paste into chicken mixture; simmer for 5 minutes. Stir cauliflower into chicken mixture; simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes.
3. 3 Stir peas, red bell pepper, and cream into chicken mixture; reduce heat to low, cover, and simmer until heated through, about 10 minutes.

By Kitchen Kitty

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
• 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