Type what you have

Ingredients

• ✓ cashew
• chicken breast
• soy sauce
• ginger
• tarragon
• brown sugar
• salt
• black pepper
• vegetable oil
• carrot
• cabbage
• kale
• sesame oil

Instructions

1. 1 Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
2. 2 Remove chicken from marinade with a slotted spoon, reserving marinade.
3. 3 Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
4. 4 Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.

By Darcy Loo

Ingredients

• ✓ cashew
• chicken breast
• sultana raisin
• mango
• mayonnaise
• curry powder
• mango chutney
• lemon juice
• salt
• black pepper

Instructions

1. 1 Poach chicken in lightly salted boiling water until no longer pink and cooked through, 20 minutes. Drain, cool, and cut into 1/2-inch strips.
2. 2 Combine chicken strips, raisins, and 1/2 of the mango in a large bowl.
3. 3 Mix mayonnaise, curry powder, chutney, and lemon juice together in a medium bowl; season with salt and pepper, then toss gently with chicken mixture. Stir in 1/2 of the cashews. Transfer to a platter, and garnish with remaining mango strips and cashews.

By CZARDAS

Ingredients

• ✓ cashew
• mayonnaise
• black pepper
• garlic powder
• celery salt
• chicken
• celery
• cranberry
• mayonnaise
• bread
• red leaf lettuce
• tomato

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk 1 cup mayonnaise, pepper, garlic powder, and celery salt together in a small bowl until combined.
3. 3 Combine chicken, celery, cashews, and cranberries in a large bowl; pour mayonnaise mixture over chicken mixture and stir until evenly combined.
4. 4 Spread 1/2 tablespoon mayonnaise on each slice of toasted bread. Divide chicken salad between 4 toast slices; top each with a lettuce leaf and a tomato slice. Complete each sandwich with remaining 4 toast slices.
5. 5 Enjoy!

By Erin Noel

Ingredients

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

Instructions

1. 1 Combine sugar, lemon juice, onion, mustard, and salt in a food processor or blender; process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
2. 2 Toss romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear together in a large serving bowl. Pour dressing over salad just before serving, and toss to coat.

By Nora LaCroix

Ingredients

• ✓ cashew
• bok choy
• grapeseed oil
• butter
• onion
• garlic
• five-spice powder
• white sugar

Instructions

1. 1 Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
2. 2 Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.

By artsychic517

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
• broccoli
• butter
• brown sugar
• soy sauce
• white vinegar
• black pepper
• garlic

Instructions

1. 1 Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. 2 While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat.
3. 3 Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

By SALSIEPIE

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
• butter
• yellow curry paste
• coconut milk
• olive oil
• yellow onion
• garlic
• chicken breast
• chicken soup base
• water
• jasmine rice

Instructions

1. 1 Gently melt butter in a large skillet over low heat. Add curry paste; cook and stir for 2 to 3 minutes. Stir in coconut milk and bring to a simmer.
2. 2 Heat olive oil in a separate skillet over medium heat; stir in onion and garlic. Saute until onion has softened and turned translucent, about 5 minutes. Add chicken and chicken base and cook for 4 to 5 minutes.
3. 3 Transfer chicken mixture into the coconut-curry sauce. Cover and simmer, stirring occasionally, for 30 minutes.
4. 4 Meanwhile, combine water and rice in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer until all water has been absorbed, about 9 minutes. Turn off the heat and let rice sit, covered, for 10 to 15 minutes. Uncover and fluff with a fork.
5. 5 Serve chicken curry over rice. Garnish with cashews just before serving.

By RyWild

Ingredients

• ✓ cashew
• cornstarch
• chicken broth
• soy sauce
• ginger
• hot pepper sauce
• vegetable oil
• chicken breast
• onion
• green bell pepper
• water chestnut

Instructions

1. 1 Dissolve cornstarch in chicken broth in a bowl; stir in soy sauce, ginger, and hot sauce. Set aside.
2. 2 Heat 1 tablespoon oil in a wok or large skillet over high heat. Add chicken; cook and stir until no longer pink, about 5 minutes. Transfer chicken to a plate; set aside.
3. 3 Add remaining 1 tablespoon oil to the wok. Add onion, bell pepper, and water chestnuts; cook and stir until onion has softened and water chestnuts are hot, about 5 minutes. Stir reserved sauce to redistribute cornstarch; stir into the wok. Bring to a boil. Add reserved chicken; stir until sauce thickens and chicken is hot. Sprinkle with cashews.

By FoodFan

Ingredients

• ✓ cashew
• peanut oil
• celery
• carrot
• chicken breast
• cornstarch
• orange juice
• soy sauce
• honey
• ginger root
• green onion

Instructions

1. 1 Heat 1 teaspoon of the oil in a wok over high heat. Add the carrots and celery and stir fry for 3 minutes. Add remaining 1 teaspoon oil, then add the chicken and stir fry for 5 more minutes.
2. 2 In a small bowl, dissolve the cornstarch into the orange juice. Mix in the soy sauce, honey and ginger. Add this sauce to the wok and cook over medium heat until thickened. Top with the cashews and green onions.

By Robyn Webb

Ingredients

• ✓ cashew
• vegetable oil
• chicken
• salt
• black pepper
• chicken broth
• soy sauce
• celery
• bamboo shoot
• water chestnut
• cornstarch
• water

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Sauté chicken until it turns white, then season with salt and pepper and add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes.
2. 2 Beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve.

By Gweneth

Ingredients

• ✓ cashew
• shirataki noodle
• vegetable oil
• tofu
• soy sauce
• lemon juice
• white sugar
• peanut butter
• sriracha hot sauce
• egg
• mushroom
• bean sprout
• lime

Instructions

1. 1 Place shirataki noodles in a bowl of hot water; set aside.
2. 2 Heat oil in a skillet over medium heat; cook and stir tofu until lightly browned and cooked through, 5 to 10 minutes. Transfer tofu to a plate, keeping skillet over heat.
3. 3 Whisk soy sauce lemon juice, sugar, peanut butter, and sriracha sauce together in a small microwave-safe bowl; heat in microwave until peanut sauce is melted and smooth, about 20 seconds. Stir well.
4. 4 Cook and stir eggs in the hot skillet until cooked through and scrambled, about 5 minutes. Mix mushrooms and tofu into eggs; add 1/2 of the peanut sauce and mix well.
5. 5 Drain shirataki noodles and add to egg mixture; pour in the remaining peanut sauce. Sprinkle 1/4 cup cashews into tofu-noodle mixture and mix well. Reduce heat to medium-low and simmer until sauce thickens, 5 to 7 minutes.
6. 6 Transfer tofu-noodle mixture to a serving bowl and top with remaining cashews, bean sprouts, and lime wedges.

By Andrew05

Ingredients

• ✓ cashew
• sesame oil
• chicken breast
• salt
• black pepper
• bell pepper
• sweet onion
• teriyaki sauce
• chicken broth
• sweet onion
• garlic powder
• asian hot sauce
• pineapple
• swiss cheese

Instructions

1. 1 Heat 1 tablespoon sesame oil in a large skillet over medium-high heat; cook and stir chicken, salt, and pepper in hot oil until chicken is almost cooked through, 5 to 7 minutes.
2. 2 Heat remaining 1 tablespoon sesame oil in a small skillet over medium heat; cook and stir bell pepper and onion squares until edges of peppers are tender, about 5 minutes. Remove skillet from heat.
3. 3 Mix teriyaki sauce, chicken broth, chopped sweet onion, and garlic powder with chicken; bring to a boil. Reduce heat to medium-low and simmer until liquid is reduced by half and chicken is cooked through, 15 to 20 minutes.
4. 4 Stir bell pepper-onion mixture, cashew pieces, and hot sauce into chicken mixture and simmer until heated through, 2 to 3 minutes. Remove skillet from heat. Stir pineapple into chicken mixture. Arrange Swiss cheese slices over chicken mixture.

By MELANKAY

Ingredients

• ✓ cashew
• carrot
• garlic
• sesame oil
• kosher salt
• chickpea
• rice vinegar
• lime juice
• tahini
• ginger
• sriracha sauce
• paprika
• salt
• sesame oil
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
2. 2 Distribute carrots and garlic cloves on the baking sheet. Drizzle with 2 teaspoons sesame oil and season with kosher salt; toss to coat.
3. 3 Roast in the preheated oven until carrots are tender, stirring halfway through, about 25 minutes. Remove from the oven and allow carrots to cool to room temperature, 10 to 15 minutes..
4. 4 Add the carrot-garlic mixture, garbanzo beans, cashews, rice vinegar, lime juice, tahini, ginger, Sriracha, paprika, and salt to a food processor; blend until well combined. Stream in the reserved bean liquid though the feed tube, one tablespoon at a time, until hummus is smooth and creamy and has reached desired consistency.
5. 5 Taste, and adjust seasoning, if necessary. Transfer to a bowl, and garnish with a drizzle of sesame oil and chopped cilantro.

By lutzflcat

Ingredients

• ✓ cashew
• chicken breast
• cajun seasoning blend
• chicken broth
• cornstarch
• soy sauce
• olive oil
• cabbage
• sugar snap pea
• asparagus
• celery
• red bell pepper
• green onion
• bamboo shoot
• paprika

Instructions

1. 1 Sprinkle chicken pieces with Cajun seasoning.
2. 2 Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
3. 3 Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.
4. 4 Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir-fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
5. 5 Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.

By Sweet B

Ingredients

• ✓ cashew
• pineapple chunk
• soy sauce
• rice vinegar
• sesame oil
• garlic
• ginger
• fish sauce
• red pepper flakes
• avocado oil
• red onion
• orange bell pepper
• red bell pepper
• broccoli
• shrimp
• cornstarch

Instructions

1. 1 Measure out 1/4 cup pineapple juice from the can and add to a small mixing bowl. Set pineapple chunks aside and reserve any extra juice for another use or discard.
2. 2 Add soy sauce, rice vinegar, sesame oil, garlic, ginger, fish sauce, and pepper flakes to the pineapple juice; stir until well combined. Transfer 1/4 cup of the mixture to a small bowl and leave the rest in the mixing bowl.
3. 3 Heat a 12-inch nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat until it shimmers, about 30 seconds. Add red onion and bell peppers; cook and stir for 1 to 2 minutes. Add broccoli; cook and stir for 1 minute.
4. 4 Add the sauce from the mixing bowl and bring to a boil. Add shrimp and cook until they turn pink and begin to curl, 2 to 3 minutes.
5. 5 Meanwhile, stir cornstarch into the sauce in the small bowl, mixing until there are no lumps. Slowly add to the skillet, stirring constantly. Add reserved pineapple chunks.
6. 6 Cook until sauce thickens, 1 to 2 minutes. Remove from the heat and sprinkle cashews over top. Serve immediately.

By Bibi

Ingredients

• ✓ cashew
• sesame seed
• water
• cornstarch
• sesame seed
• green onion
• red bell pepper
• onion
• mushroom
• asparagus
• peanut oil
• round steak
• sesame seed
• garlic
• rice wine vinegar
• white sugar
• soy sauce

Instructions

1. 1 Whisk soy sauce, sugar, rice wine vinegar, garlic, and 1 tablespoon sesame seeds in a bowl; pour into a resealable plastic bag. Add beef, coat with marinade, squeeze out excess air, and seal bag. Marinate beef in the refrigerator overnight.
2. 2 Heat peanut oil in a wok or large skillet over medium-high heat; cook and stir beef and marinade until beef is well-browned, about 5 minutes. Stir in asparagus, mushrooms, onion, bell pepper, and green onions; cook and stir until vegetables begin to soften, 3 to 4 minutes. Add cashews and 1 tablespoon sesame seeds; continue cooking until vegetables are tender, 2 to 3 minutes more.
3. 3 Mix cornstarch and water in a small bowl; stir into beef stir fry until sauce is thickened, about 3 minutes. Sprinkle with remaining 1 tablespoon sesame seeds.

By Essanaye

Ingredients

• ✓ cashew
• cilantro
• garlic
• ginger root
• red chile pepper
• vegetable oil
• chile pepper sauce
• brown sugar
• soy sauce
• ketchup
• rice vinegar
• lemon
• cornstarch
• water
• black pepper
• salt
• chicken breast

Instructions

1. 1 Season chicken cubes with salt and black pepper.
2. 2 Mix water and cornstarch in a bowl until smooth; whisk in lemon juice, rice vinegar, ketchup, soy sauce, brown sugar, and chile pepper sauce into cornstarch mixture, stirring until brown sugar has dissolved and cornstarch is free of lumps.
3. 3 Place a heavy skillet over medium-high heat; pour in vegetable oil. Add slices of red chile and ginger to the hot oil. Cook, stirring often, until oil is flavored, about 2 minutes. Stir in cashews and garlic; cook until cashews are lightly golden brown, about 2 minutes more.
4. 4 Lightly toss seasoned chicken cubes with cashew mixture in skillet until combined, about 30 seconds. Turn heat down to medium-low and pour cornstarch mixture into the skillet. Stir constantly until sauce has thickened, about 30 seconds. If too thick, add a splash of water. Simmer 2 more minutes to heat the chicken through.
5. 5 Adjust levels of salt, black pepper, soy sauce, and chile pepper sauce to taste. Stir in cilantro just until wilted, about 15 seconds.

By John Mitzewich

Ingredients

• ✓ cashew
• jasmine rice
• arrowroot powder
• chicken stock
• pineapple chunk
• green bell pepper
• red bell pepper
• onion
• vegetable oil
• chicken breast
• white pepper
• salt
• chive
• rice vinegar
• sesame oil
• garlic
• ginger
• coconut aminos

Instructions

1. 1 Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.
2. 2 Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.
3. 3 Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.
4. 4 Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
5. 5 Serve over hot rice and garnish with chopped cashews.

By Bibi

Ingredients

• ✓ cashew
• cilantro
• lime juice
• mango
• salt
• garlic
• broccoli
• green bell pepper
• red bell pepper
• carrot
• onion
• canola oil
• firm tofu
• ginger
• brown sugar
• sriracha sauce
• orange juice
• soy sauce

Instructions

1. 1 Mix soy sauce, orange juice, sriracha sauce, brown sugar, and ginger together in a bowl. Pour mixture over the tofu in a separate bowl. Set aside.
2. 2 Heat oil in a frying pan over medium-high heat. Saute onion until softened, 2 to 3 minutes. Add carrots; saute for 3 to 5 minutes. Add bell pepper strips, broccoli, and garlic. Saute, stirring frequently, for 5 minutes. Add tofu mixture; cook and stir until liquid has reduced and vegetables reach desired softness, 5 to 7 minutes more. Season with salt; stir in cashews, mango, and lime juice.

By Sarah-May

Ingredients

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

Instructions

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

By Bibi

Ingredients

• ✓ cashew
• water chestnut
• baby corn
• garlic
• onion
• green bell pepper
• peanut oil
• black sesame seed
• sesame seed
• peanut oil
• sesame oil
• hoisin sauce
• mirin
• soy sauce
• water
• mirin
• soy sauce
• cornstarch
• chicken breast

Instructions

1. 1 Place chicken in a mixing bowl and sprinkle with cornstarch; mix until each piece of chicken is well coated. Add 1 tablespoon soy sauce and 1 tablespoon mirin on top and stir well. Set aside.
2. 2 Combine water, 2 tablespoons soy sauce, 2 tablespoons mirin, hoisin sauce, and 2 teaspoons sesame oil in a small bowl. Whisk together and set aside.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add 1 teaspoon peanut oil, cashews, white sesame seeds, and black sesame seeds. Cook and stir until fragrant and toasted evenly, about 3 minutes. Add 1 tablespoon peanut oil, bell peppers, onion, and garlic and saute until vegetables have softened and garlic is fragrant, about 5 minutes. Add chicken mixture and stir well to combine. Mix in soy sauce mixture, baby corn, and water chestnuts. Stir until everything is well combined.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and serve immediately.

By Buckwheat Queen

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

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