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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• ✓ cashew
• egg white
• white sugar
• cream of tartar
• butter
• egg yolk
• white sugar
• water
• dark rum

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line four 8x12-inch pans with parchment paper.
2. 2 Beat egg whites in a glass or metal bowl until foamy; sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped cashews. Divide meringue between four pans; spread evenly to edges.
3. 3 Bake in the preheated oven until light golden brown, 30 minutes. Remove meringues from the baking pans while still hot; let cool. When cool, trim edges so all 4 meringue layers uniformly shaped. Set aside.
4. 4 Beat butter in a large bowl until light and fluffy. Whip egg yolks in a separate bowl until thick and lemon colored.
5. 5 Meanwhile, combine remaining 2 cups sugar and 1 cup water in a saucepan; bring to a boil. Heat to 270 to 290 degrees F (132 to 143 degrees C) or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour hot syrup in a thin stream into beaten egg yolks, while beating at high speed. Beat in whipped butter until buttercream smooth. Beat in rum.
6. 6 Arrange 1 layer meringue on a serving plate; spread approximately 1/4 buttercream evenly to edges. Top with 1 more meringue layer; repeat spreading and topping with remaining buttercream and meringue layers, ending with buttercream. Smooth sides with spatula. Sprinkle top with remaining 2 cups chopped cashews. Freeze until solid. Cut 1 inch slices to serve frozen dessert.

By MINKCHAN

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
• 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
• 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