1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1
cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime
Filling 1 1/2
cups cashew pieces, soaked at least 4 hours or overnight 3/4 cup fresh squeezed citrus juice Thumb sized chunk of red beet, for color 8 medjool dates, pitted and soaked 20 minutes
Not exact matches
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2
cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small
piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6
cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or
cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or
cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric powder 1 large
piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2
cups thick coconut milk, recipe here
For the salad: 2 pounds chicken, cooked and diced into bite - sized
pieces 2
cups red seedless grapes 1/2
cup cashews, chopped 1
cup red onion, chopped 1
cup radishes, chopped 2 tablespoons curry powder salt & pepper, to taste cayenne pepper, to taste 1
cup mayonnaise 1 tablespoon hot mustard 1/2
cup cilantro, chopped 2 tablespoons of water
For the Frosting: 1
cup raw
cashew pieces 1 large Medjool date * 6 Tbs.
2
cups cooked, shredded chicken 3/4
cup mayonnaise 1/3
cup sweet pickle relish 2 green onions, chopped 2 cloves garlic, minced 1
cup chopped celery 1
cup halved red grapes 1/4
cashew halves &
pieces 1 tsp.
12.5 ounce canned chicken, drained 4 green onions, diced 1/4
cup diced orange pepper 1/3
cup salted
cashew pieces 1/4
cup diced water chestnut 1/2
cup mayonnaise 1 tablespoon soy sauce 1/2 tablespoon rice vinegar 1 teaspoon ground ginger 4 large, ripe avocados Crispy rice noodles (optional) Additional
cashews (optional)
1 1/2
cups chopped nuts, your choice (I used a combination of sunflower seeds, whole almonds,
cashew pieces, peanuts and hempseeds)
I added 4
cups of chicken broth (either homemade or organic, free range from a box), sea salt, pepper, and about a 1 1/2 to 2 inch
piece of fresh ginger (peeled and chopped) to the Vitamix with the
cashews and coconut cream.
1 head of kale, washed, dried and torn into large
pieces 1/2
cup raw
cashews 2 Tbsp apple cider vinegar 2 Tbsp dill pickle brine 1 bunch of dill Pinch of sea salt 1/4
cup water (or just as much as you need to make this mix creamy)
1 head of kale, washed, dried and torn into large
pieces 1/2
cup fresh dill 1/4
cup nutritional yeast 2 Tbsp dill pickle juice (yep) 1
cup cashews 1/2 red bell pepper 1 Tbsp Dijon mustard 1/2
cup water Sea salt to taste Cayenne (optional)
500 gm chicken, cut into medium
pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp
cashew nuts, soaked in 1/4
cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
Ingredients 1/2
cup unsalted raw
cashew pieces 2 1/2
cups filtered water 2 - 3 tablespoons maple syrup (plus more to your liking) 1 teaspoon vanilla extract 1 teaspoon maca powder 2 ounces dark chocolate (70 % or higher), chopped Instructions Combine the
cashew pieces and the filtered water in the bowl of a high powered blender.
1 head of kale, washed, dried and torn into large
pieces 1
cup raw
cashews 2 Tbs apple cider vinegar Pinch of sea salt 1/2
cup water (or just as much as you need to make this mix creamy)
The Peanut Sauce: 1/2
cup red chilli paste (or red chillis pureed with water) 1/4
cup peanut oil 5 cloves garlic, peeled and minced 3 shallots, peeled and minced 3
pieces lemon grass, minced 3 large
pieces ginger, peeled and minced 2 tablespoons poppy seeds 4 tablespoons minced
cashews 1/4
cup minced peanuts 1 teaspoon tamarind paste (optional) 2 teaspoons sugar Diced cucumbers and onions for garnish
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2
cups grated coconut (fresh preferred) 5
cups water 5 almonds or
cashews l large
piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2
cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
4
cups dates (pitted if they aren't already) 1/2
cup unsweetened dried coconut plus more for rolling 1
cup cashew (or
pieces as they are infinitely cheaper) 1/2
cup coconut oil
Place one
cup raw
cashews (or
cashew pieces) in a bowl.
Ingredient 2
cups whole raw
cashews (not
pieces, which are often dry), rinsed very well under cold water.
In a separate blender, blend 1
cup of the
cashew pieces on high until a flour - like consistency forms, this takes a couple of seconds.
1
cup of
cashews — soaked in water for at least 3 hours or overnight 1 small white onion or 1/2 a regular one — finely sliced 1 clove of garlic — crushed 2 tablespoons of nutritional yeast The juice of 1/2 lemon 1/4
cup of unsweetened almond milk 1/2 teaspoon of yellow mustard Salt & pepper About 5 - 8 asparagus spears - chopped into
pieces 1
cup of frozen peas
1/2
cup frozen blueberries 1/2
cup frozen raspberries 1 handful spinach leaves, washed well 1
cup unsweetened almond or drinking coconut milk 1 Tbsp
cashew butter 1 Tbsp coconut yoghurt 1 cm
piece fresh ginger, grated pinch vanilla powder
for the chicken: 3 boneless, skinless chicken breasts (about 1 + 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch
piece of fresh ginger, grated a bunch of snow peas, sliced or cut in half about 1/3
cup cashews, lightly toasted salt to taste for the sauce: 1 tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon sesame oil
1
cup short grain brown rice 1
cup split mung dal, soaked overnight 1/2
cup Ancient Organics Ghee 1»
piece of fresh ginger, minced 2 tsp whole black peppercorns 1/2 tsp whole coriander seeds 1 tsp whole cumin seeds 1/2
cup raw
cashew nuts 1/4
cup shredded coconut
2 Tablespoons chopped shallot 2 Tablespoons
cashew pieces 1 Tablespoon tahini 1 Tablespoon miso 1/3
cup water 2 Tablespoons freshly squeezed lemon juice 1 teaspoon Dijon mustard 1 Tablespoon capers with brine 1/8 teaspoon salt Freshly ground black pepper
Ingredients 1
cup of
cashew flour (
cashew nuts powdered in a blender) 1/4 of a
cup maple syrup 1/4 of a
cup raw cacao butter, melted 1/2
cup fresh or thaw frozen raspberries (or banana
pieces, or raisins, or dried mango, or cacao nibs etc...) Method In a bowl mix the
cashew flour with the maple syrup and the melted cacao butter.
golden goddess granola makes 8 1/2 -
cup servings ingredients + 1 c sliced almonds + 1 c
cashew pieces + 1 c coconut flakes + 1/2 c pumpkin seeds + 1/4 c sunflower seeds + 1/4 c hemp seeds + 2 T chia seeds
1
cup roasted and lightly salted
cashews or halves and
pieces, covered with hot water in a small bowl and left to soak for 3 hours or until softened and most of water is absorbed, drained (you can use raw
cashews, but I think the roasted have more of the desired rich flavor for this recipe)
1
cup all - purpose flour 1/2
cup salted, roasted
cashews 1/4
cup dark brown sugar 2 teaspoons fresh orange juice 1 1/2 teaspoons orange zest (from half a small orange; use organic if possible) 1 stick (4 ounces) unsalted butter, cold, cut into 1 / 4 - inch
pieces Maldon or other flaky sea salt
Sea salt 3 tablespoons extra-virgin olive oil 1 large bunch asparagus, ends trimmed, cut into 2 - inch
pieces 2 stalks celery, chopped 1 large onion, chopped 2 quarts faux chicken or vegetable stock 1 bay leaf 1
cup thick
cashew cream, plus more for garnish Freshly ground black pepper 2
cups fresh baby spinach Microgreens for garnish Place a large stockpot over medium heat.
Rinse 2
cups whole raw
cashews (not
pieces, which are often dry) very well under cold water.
2 lbs skinless, boneless chicken, preferably dark meat, cut into 2 - inch
pieces 1/2
cup plain yogurt (not Greek) 3 cloves garlic, grated into paste on a Microplane 1 (1 - inch)
piece fresh ginger, finely chopped 2 teaspoons kosher salt 1 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 1 teaspoon whole coriander 1 teaspoon whole fennel 2 tablespoons vegetable oil 1 medium onion, chopped 2 — 3 green chiles, seeded if desired 1 teaspoon garam masala 1/2
cup almond meal (or 1/2
cup cashews, that you will then need to grind into a paste with fennel, coriander, and cilantro) 1/2
cup cilantro leaves, finely chopped Ghee rice or chapati, for serving
1/2
cup of raw
cashew pieces (soaked in warm water for 30 - 60 minutes) 1 c medium chunky salsa (I used store bought) 1 bell pepper, seeded and chopped 1 jalapeno, seeded or keep for extra heat 1 teaspoon of a hot sauce 2 tbl nutritional yeast 1 teaspoon of turmeric powder 1/2 teaspoon of smoked paprika 1 pinch of salt
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch
piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2
cups water 2 regular or 1 large vegetable bouillon cube (enough for 2
cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2
cups cooked chunks 1
cup (approximately) red or gold grape tomatoes, halved 1
cup finely chopped Swiss chard (I use a food processor for this task) 1/3
cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4
cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4
cup chopped roasted and lightly salted
cashews and peanuts and sprigs of basil or cilantro
1 ping pong ball sized
piece of tamarind 3/4
cup boiling water 1/2 tsp cumin seeds 1/2 tsp black pepper 4 cloves 3/4 tsp kala namak (Indian black salt) 1 tbsp coconut oil 1/3
cup cashews 500g dates 1/2
cup sesame seeds
Vegan Broccoli Salad: For the Salad: 1 head of broccoli 6
pieces vegan bacon 1
cup raisins 1
cup cashews Dressing for Salad: 1/2
cup sugar 1
cup Veganaise 2 tbsps red wine vinegar While cooking vegan bacon, wash and cut broccoli into bite - size
pieces.
Take 1
cup of roasted, unsalted
cashews (which you can keep whole or halve for crispier
pieces) and toss them in 2 Tbsp.
1 1/2
cups chopped carrots (about 2 large carrots) 1
cup chopped onion (about 1 medium onion) 2
cups chopped Yukon gold potato (about 2 medium potatoes) 1 16 oz package whole grain or gluten - free pasta 3/4
cup raw
cashew pieces 1/4
cup nutritional yeast 1 tablespoon garlic powder 1 1/2 tablespoon onion powder 2 teaspoons miso paste 2 teaspoons Dijon mustard 1/4 teaspoon ground turmeric 2 teaspoons apple cider vinegar 2 teaspoons salt, plus more to taste Smoked paprika, for garnish
3 large onions, chopped 2 large ripe tomatoes, chopped 8 cloves garlic 2 green chiles, such as serranos, stems removed and halved 1 2 - inch
piece of ginger, peeled 1 tablespoon cumin powder 2 teaspoons coriander powder 1 teaspoon turmeric powder 1 teaspoon cayenne powder 2 tablespoons vinegar 3 pounds boneless lamb or beef, cut into 1 - inch cubes 2 teaspoons fennel seeds 1/4
cup raw
cashew nuts 1/4
cup almonds Salt to taste 6 tablespoons vegetable oil
1 tablespoon saffron strands 4 teaspoons warm milk 2 fresh green chiles, such as serranos, stems removed 2 fresh red chiles, such as serranos, stems removed 2 large onions, chopped 1 2 - inch
piece of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch
piece of cinnamon, crushed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered mace 1/2
cup mint or cilantro leaves 1/4
cup lemon juice 2
cups plain yogurt 3 pounds of boneless chicken, cut into 1 - inch cubes Salt to taste 2 tablespoons olive or vegetable oil 1 tablespoon ghee, recipe here 1 onion, finely chopped 8 large tomatoes, chopped 2
cups basmati or long grain rice 1/3
cup each raisins,
cashews, and almonds 6 hard boiled eggs, halved
1 tablespoon saffron strands 4 tablespoons warm milk 1 tablespoon each of almonds, walnuts,
cashews, peanuts, and raisins 1 teaspoon poppy seeds 1
cup coconut milk (see recipe, here) 1 1 - inch
piece of ginger, peeled and minced 10 cloves garlic 1 small green papaya, peeled, seeds removed, and diced 1/2 teaspoon each powdered nutmeg and mace 1 tablespoon coriander powder 1 tablespoon cumin powder 6 fresh red chiles, such as serranos, stems removed 2
cups yogurt Salt to taste 4 pounds lamb shanks, chopped with a cleaver into 1 - inch long sections 4 teaspoons ghee (recipe here) or vegetable oil 2 large onions, finely chopped
Different sized
pieces of
cashews will fill a measuring
cup differently.
-- 2 ripe bananas, peeled — 2
cups hazelnut milk (any other non-dairy milk can be used)-- 4 tablespoons
cashew butter — 2 tablespoons pea protein powder — 2 tablespoons flax seeds — 1 tablespoon lucuma powder — 1 small handful kale, leaves removed and torn into small
pieces (spinach and Swiss chard can be used too)-- 1 vanilla bean, split and seeded
3
cups vegetable broth 1/2 yellow onion, diced 2 - 3 garlic cloves, minced 2 tsp cumin seed 1 tsp coriander 1 tsp chili powder 1
cup semi-pearled farro 1/4
cup light coconut milk 1
cup butternut squash, cut into 1»
pieces, baked 3/4
cup frozen green peas 1/3
cup golden raisins 1/2 -3 / 4
cup raw
cashews, coarsely chopped Sea salt / ground black pepper to taste
1 package goldfish 2
cups pretzel rods 1 package roasted peanuts, salted 1 package roasted
cashew pieces 1 package chocolate covered raisins 1 package dried cranberries 1/2
cup dried pineapple chunks 1/2
cup dried cherries
Half a
cup of
cashew pieces soaked overnight in a little water and non diary milk.
Ingredients 4 organic, skin free chicken
pieces (breast or thigh) 1/2
cup green peas, shelled 1/2
cup sugar snap peas, trimmed and cut in half 1/2
cup snow peas, trimmed and finely sliced lengthwise 1/2
cup bean shoots 2 tablespoons fresh coriander, chopped 2 tablespoons Vietnamese mint, chopped 500 grams dried rice noodles 1/2 red onion, finely sliced 1/4
cup cashew nuts
1/3
cup raw
cashews 3/4
cup water 2 tsp extra virgin olive oil 1 medium onion, diced 1 large head cauliflower, cut into 1 - inch
pieces 1 14 - oz can light coconut milk 2 tbsp curry powder 1 tsp ground turmeric 1 tsp ground cumin 1 tsp evaporated cane sugar 1/4 tsp ground cinnamon 1/4
cup chopped fresh cilantro Salt
3 large onions, peeled and diced 3 celery stalks, diced 4 tsp butter, melted 2/3
cup whole macadamia nuts 2/3
cup whole
cashews 1
cup unsalted walnut
pieces 2
cups whole, raw cranberries 1 tsp ground cloves 1/4 tsp cayenne pepper 1 tsp ground ginger 1 tsp fresh parsley, minced 2 tbsp oil 2 eggs Salt and Pepper to taste