Type what you have

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
• water
• onion
• olive oil
• lime
• garlic
• basil
• salt
• black pepper

Instructions

1. 1 Combine cashews, water, onion, olive oil, lime juice, garlic, basil, salt, and black pepper in the bowl of a food processor or blender; blend until completely smooth, 3 to 5 minutes. Add a little more water for a runnier dressing.

By Chelsea Wagner

Ingredients

• ✓ cashew
• broccoli floret
• bacon
• red onion
• raisin
• water chestnut
• mayonnaise
• white sugar
• vinegar

Instructions

1. 1 Make salad: Toss together broccoli, bacon, red onion, raisins, cashews, and water chestnuts in a large bowl until well combined.
2. 2 Make dressing: Whisk together mayonnaise, sugar, and vinegar in a small bowl until smooth.
3. 3 Pour dressing over salad and toss to coat. Cover the bowl with plastic wrap and refrigerate until dressing sets, at least 4 hours.

By Linda Z

Ingredients

• ✓ cashew
• cooking spray
• all-purpose flour
• baking powder
• salt
• pumpkin
• honey
• milk
• vegetable oil
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan with cooking spray.
2. 2 Mix flour, baking powder, and salt together in a bowl. Stir in mashed pumpkin. Mix in honey, milk, oil, and egg until batter is smooth.
3. 3 Pour batter into the greased cake pan. Gently press cashews into the batter for decoration.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan, 5 to 10 minutes.

By Mikaaa

Ingredients

• ✓ cashew
• olive oil
• white sugar
• vinegar
• onion
• poppy seed
• mustard
• salt
• green leaf lettuce
• swiss cheese

Instructions

1. 1 Whisk oil, sugar, vinegar, onion, poppy seeds, mustard, and salt together in a bowl until smooth. Cover the bowl with plastic wrap; refrigerate dressing for 24 hours.
2. 2 Add lettuce to a bowl; drizzle with dressing and toss to coat. Add Swiss cheese and cashews; toss to coat.

By tglatz

Ingredients

• ✓ cashew
• romaine lettuce
• swiss cheese
• apple
• pear
• cranberry
• vegetable oil
• white sugar
• lemon juice
• poppy seed
• red onion
• salt

Instructions

1. 1 Toss romaine lettuce, Swiss Cheese, cashews, apple, pear, and cranberries together in a large salad bowl.
2. 2 Whisk vegetable oil, sugar, lemon juice, poppy seeds, red onion, and salt together in a bowl until dressing is smooth. Pour dressing over salad and toss to coat.

By sibleya

Ingredients

• ✓ cashew
• cranberry
• orange juice
• orange zest
• white sugar
• turkey
• celery
• mayonnaise
• applesauce
• kosher salt
• sage
• thyme
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
2. 2 Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool.
3. 3 Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool.
4. 4 Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.

By Jason N - Home Chef

Ingredients

• ✓ cashew
• black pepper
• salt
• nutritional yeast
• spinach
• basil
• almond
• walnut
• rice vinegar
• olive oil
• chive
• lemon juice
• shallot
• garlic
• scallion
• cucumber
• green cabbage

Instructions

1. 1 Place the cabbage, cucumbers, and green onions in a large bowl. Set aside.
2. 2 Add garlic, shallot, lemon juice, chives, oil, vinegar, nuts, basil, spinach and yeast to the bowl of a food processor and blend, scraping down the sides occasionally, until smooth, about 1 minute.
3. 3 Pour dressing over cabbage and toss until well-combined. Season with salt and pepper, to taste.

By Sara Haas, RDN, LDN

Ingredients

• ✓ cashew
• date
• flaxseed meal
• cinnamon
• salt
• coconut oil
• water
• brown rice
• salt
• fava bean
• red bell pepper
• pea
• swiss cheese
• artichoke heart
• dijon mustard
• olive oil
• white wine vinegar
• egg
• yogurt
• avocado
• pomegranate seed
• chia seed
• blueberry
• pomegranate seed
• jasmine flower bud
• water

Instructions

1. 1 Combine cashews, dates, flaxseed meal, cinnamon, and 1 pinch salt in a food processor and blend until very well mixed. Add coconut oil and continue to blend until mixture sticks together. Roll into 20 gumball-sized bites and place on a baking tray. Freeze at least 30 minutes. Store cinnamon energy bites in freezer or refrigerator until ready to serve.
2. 2 Bring water, brown rice, and 1 pinch salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 8 minutes. Add fava beans, red bell pepper, and peas. Cook until rice is tender, about 6 minutes more. Drain if necessary, but do not rinse. Allow to cool completely, about 30 minutes.
3. 3 Combine cooled cooked rice, Swiss cheese, and artichoke hearts in a bowl. Mix olive oil, mustard, and white wine vinegar together in a small bowl; pour dressing over rice mixture and toss. Transfer to a bento box with the hard-boiled egg.
4. 4 Place yogurt in a separate compartment of the bento box and top with avocado, 2 tablespoons pomegranate seeds, and chia seeds. Add energy bites to another compartment of the bento box. Refrigerate until ready to serve.
5. 5 Combine blueberries, 2 tablespoons pomegranate seeds, and jasmine buds in a portable drink container. Add water. Refrigerate 8 hours to overnight. Serve with the bento box.

By Buckwheat Queen

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

Ingredients

• ✓ cashew
• purple cabbage
• carrot
• teriyaki sauce
• chicken breast
• green onion
• flour tortilla

Instructions

1. 1 Combine cabbage and carrots in a bowl; set aside.
2. 2 Melt teriyaki squares in a 12-inch nonstick skillet over medium-low heat just until bubbles begin to form. Add chicken; cook, stirring occasionally, until chicken is no longer pink in center, 5 to 7 minutes.
3. 3 Add cashews and green onions; cook and stir until heated through, 1 to 2 minutes.
4. 4 Place 1/4 of the chicken mixture onto each tortilla; top with cabbage mixture. Fold 2 opposite sides of tortilla over filling. Starting at an open end, roll up tightly to enclose filling.

By Land O'Lakes

Ingredients

• ✓ cashew
• bacon
• broccoli
• red onion
• raisin
• mayonnaise
• brown sugar
• red wine vinegar

Instructions

1. 1 Prepare the salad: Cook bacon in a large skillet and over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble once cooled.
2. 2 Mix bacon, broccoli, red onion, raisins, and cashews together in a large bowl.
3. 3 Make the dressing: Whisk mayonnaise, brown sugar, and vinegar together in a separate bowl.
4. 4 Toss together: Drizzle dressing over the broccoli mixture in small amounts, mixing the salad between additions to coat evenly.

By Eric Bassett

Ingredients

• ✓ cashew
• bacon
• mayonnaise
• cider vinegar
• white sugar
• broccoli
• raisin
• red onion

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cool bacon and crumble into pieces.
2. 2 Whisk together the mayonnaise, cider vinegar, and sugar in a mixing bowl until the sugar has dissolved. Add the broccoli, raisins, cashews, onion, and crumbled bacon. Stir until evenly coated. Cover and refrigerate the salad for at least 2 hours. Let stand at room temperature 15 to 20 minutes before serving.

By tignor

Ingredients

• ✓ cashew
• vegetable oil
• sugar
• almond milk
• tahini
• onion powder
• salt
• garlic powder
• white pepper
• red bell pepper
• lemon juice
• garlic

Instructions

1. 1 Blend cashews, oil, and sugar together in a food processor or blender until smooth. Add almond milk, tahini, onion powder, salt, garlic powder, and white pepper; blend until well mixed. Add red bell pepper, lemon juice, and garlic and blend until creamy.

By mollymariephoto

Ingredients

• ✓ cashew
• broccoli
• cranberry
• red onion
• celery
• mayonnaise
• white sugar
• rice vinegar

Instructions

1. 1 Mix broccoli, cranberries, onion, and celery in a large bowl. Whisk mayonnaise, sugar, and rice vinegar together in a bowl; pour over broccoli mixture. Toss to combine. Sprinkle with cashews just before serving.

By dragonfly099

Ingredients

• ✓ cashew
• sugar
• cinnamon
• raspberry
• red wine vinegar
• olive oil
• romaine heart
• baby spinach
• pear
• cherry
• feta cheese

Instructions

1. 1 Line a baking sheet with aluminum foil. Place the sugar and cinnamon into a saucepan. Melt the sugar over medium heat without stirring. Add the cashews, and stir until well coated, then spread out onto the prepared baking sheet to cool to room temperature.
2. 2 Puree the raspberries, vinegar, and olive oil until smooth; set aside. Toss together the romaine, spinach, pears, cherries, and feta cheese in a large bowl. Toss with half of the raspberry dressing, and sprinkle with candied cashews. Serve with remaining dressing on the side.

By Gloria Dempsey

Ingredients

• ✓ cashew
• rotini pasta
• chicken
• pineapple tidbit
• celery
• green grape
• red grape
• spring onion
• cranberry
• ranch dressing
• mayonnaise

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 run under cold water. Drain again and transfer to a large bowl.
2. 2 Add chicken, pineapple tidbits, celery, green and red grapes, green onions, and cranberries; mix to combine.
3. 3 Stir ranch dressing and mayonnaise together in a second bowl until well mixed. Add to pasta mixture and stir to coat.
4. 4 Refrigerate for at least 1 hour before serving.

By snichols94

Ingredients

• ✓ cashew
• bacon
• butter
• rosemary
• curry powder
• brown sugar
• kosher salt
• cayenne pepper
• white wine vinegar
• dijon mustard
• honey
• olive oil
• salt
• black pepper
• mixed salad greens
• pear
• red grape

Instructions

1. 1 In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
2. 2 Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
3. 3 In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
4. 4 In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
5. 5 In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

By CHRISTYG

Ingredients

• ✓ cashew
• ramen noodle
• coleslaw mix
• green onion
• white sugar
• vegetable oil
• cider vinegar
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degree F oven (175 degree C).
2. 2 Place crushed ramen noodles and cashew pieces on a baking sheet. Bake in the preheated oven until golden brown.
3. 3 Combine coleslaw, green onions, ramen noodles, and cashews in a large bowl.
4. 4 Whisk sugar, oil, vinegar and soy sauce together in a bowl. Pour vinaigrette over coleslaw mixture; toss and serve.

By MOGELSBERG

Ingredients

• ✓ cashew
• water
• quinoa
• salt
• honey
• ginger
• white wine vinegar
• lime juice
• garlic
• black pepper
• olive oil
• cherry
• apricot
• red onion
• bibb lettuce

Instructions

1. 1 Stir water, quinoa, and 1/4 teaspoon salt together in a saucepan; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 10 minutes. Remove from heat. Let stand for 10 minutes.
2. 2 Meanwhile, whisk honey, ginger, vinegar, lime juice, garlic, remaining 1/4 teaspoon salt, and pepper together in a small bowl. Slowly add olive oil, whisking constantly, until fully incorporated.
3. 3 Fluff quinoa with a fork. Stir together quinoa, cherries, cashews, dried apricots, and red onion in a large bowl. Add lettuce. Drizzle with 1/2 cup honey vinaigrette; toss to coat. Serve salad with remaining vinaigrette.

By Allrecipes Magazine

Ingredients

• ✓ cashew
• canola oil
• white sugar
• water
• balsamic vinegar
• chicken-flavored ramen noodle
• seasoning packet
• broccoli coleslaw mix
• green onion
• sunflower seed

Instructions

1. 1 Whisk canola oil, sugar, water, balsamic vinegar, and seasoning packets from ramen noodles in a bowl until thoroughly combined and sugar and seasoning packets have dissolved.
2. 2 Toss ramen noodles in a large salad bowl with broccoli slaw mix and green onions. Pour dressing over the salad and let stand 1/2 hour to 4 hours - shorter for crunchier noodles, longer for softer ones. Just before serving, toss salad again with cashews and sunflower seeds.

By Molly

Ingredients

• ✓ cashew
• coconut
• raisin
• apple
• kiwi
• cantaloupe
• watermelon
• ginger
• coconut milk
• white sugar
• lemon
• coriander
• cumin
• cayenne pepper
• mint
• white sugar
• butter

Instructions

1. 1 Cover a baking sheet with aluminum foil.
2. 2 Cook and stir butter, cashews, 3/4 cup sugar, dried mint, cayenne pepper, cumin, and coriander in a skillet over medium-low heat until sugar has dissolved and cashews are browned, 7 to 10 minutes.
3. 3 Spread cashews over the prepared baking sheet to cool.
4. 4 Place lemon juice and 1/2 cup sugar in a blender. Blend until sugar is dissolved. Add coconut milk and ginger; blend until smooth.
5. 5 Combine watermelon, cantaloupe, kiwi, apple, raisins, and shredded coconut in a large bowl
6. 6 Pour coconut mixture over fruit and gently toss to coat.
7. 7 Sprinkle cooled cashews over fruit salad.

By Ohana Family

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
• 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
• rolled oat
• almond
• water
• flax seed

Instructions

1. 1 Combine oats, almonds, and cashews in a large bowl; cover with 2 cups filtered water. Soak in the refrigerator 8 hours to overnight.
2. 2 Add flax seeds; let stand until mixture comes to room temperature and seeds react with water, about 1 hour.
3. 3 Transfer mixture to a blender; blend until creamy. Rest for 5 minutes; add remaining 2 cups filtered water. Blend until well combined, smooth, and creamy; strain through a fine-mesh sieve. Refrigerate for up to 1 week. Shake well before using.

By Buckwheat Queen

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
• 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
• 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
• 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