Ingredients: 1/3
cup roasted cashews 12 ounces shelled edamame, steamed 4 cups shredded rainbow chard leaves (I used baby kale and loved it.)
* 1/2
cup roasted cashews * 1/4 cup toasted, unsweetened, dried coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces) coconut milk * Salt and pepper to taste
1 cup crispy almonds * 1
cup roasted cashews 1/2 cup crispy sunflower seeds * 1 cup dried apricots (I prefer organic Turkish apricots), finely chopped 1 cup shredded coconut 1/3 cup coconut oil, gently melted 1/4 cup raw honey (liquid is easiest to work with) Level 1/2 teaspoon sea salt 1 tablespoon vanilla extract
olive oil 1/3 cup dried cranberries 1/3
cup roasted cashews, roughly chopped 2 - 3 green onions, thinly sliced salt and freshly ground black pepper, to taste
Vegan Lentil Curry Bowl with Cilantro Sauce Yields 6 servings \ Prep time 60 minutes \ Cooked time 30 minutes Ingredients For the Cilantro Sauce 1/2 cup fresh cilantro 3/4
cup roasted cashews 1/3 cup water 1/4 teaspoon salt Juice of two limes 1 - 2 teaspoons honey or agave nectar For the Roasted Carrots: 8 carrots, peeled...
* 1/2
cup roasted cashews * 1/4 cup toasted, unsweetened, dried coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces) coconut milk * Salt and pepper to taste
ingredients CASHEW CHICKEN AND BOK CHOY 1 tablespoon olive oil 1 pound chicken thighs (boneless, skinless, thinly sliced) 2 heads baby bok choy (thinly sliced) 3 cloves garlic (peeled, sliced) 1/2 teaspoon chili flakes 1/3
cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to taste)
Not exact matches
-1
cup all - purpose flour -1
cup whole wheat flour -1 / 2
cup sugar -2 tablespoons graham cracker crumbs -2 1/2 teaspoons baking powder -1 / 2 teaspoon salt -2 eggs -6 tablespoons butter, melted -1
cup milk -1 / 4 teaspoon brandy flavoring -1 nectarine, fresh, cubed -4 apricots, fresh, cubed -1 / 3
cup salted and
roasted cashews, chopped
The second time I used 1/2
cup of GOOD wine and really let it reduce, 1/2 TB of lemon juice, 1/2 an onion minced and ACORN squash + I added
roasted garlic to the
cashew creme (
roasted in the hollow of the squash as it baked).
While cauliflower is
roasting, add soaked and drained
cashews into a high powered blender or food processor with 1/2
cup water, dill, garlic powder, onion powder, salt and pepper.
4
cups old - fashioned oats 2 tablespoons wheat germ 2 tablespoons ground flaxseeds 1
cup salted
roasted cashews 3/4
cups unsweetened coconut flakes 4 tablespoons coconut oil, melted 1/4
cup honey 1/2
cup torn dried mangoes 1/4
cup dried tart cherries
For The Briny Caesar Dressing: 1/2
cup cashews, soaked for at least 2 hours and drained 1 head
roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4
cup capers, with some brine 3/4
cup water Several dashes fresh black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4
cup fresh lemon juice
Ingredients 3 - 5
cups greens of choice (arugula, spring mix, spinach, etc.) 1/2
cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2
cup red grapes, sliced in half 2 tablespoons
roasted cashews 2 tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2 teaspoons olive oil Squeeze of fresh lemon juice Directions 1.
Roasted Garlic Creme 1 cup raw cashews — soaked 4 hours or more 1 cup meat of fresh young Thai coconut 1/2 cup purified water 1/2 cup coconut oil roasted garlic cloves — to taste sea salt and freshly ground black pepper — t
Roasted Garlic Creme 1
cup raw
cashews — soaked 4 hours or more 1
cup meat of fresh young Thai coconut 1/2
cup purified water 1/2
cup coconut oil
roasted garlic cloves — to taste sea salt and freshly ground black pepper — t
roasted garlic cloves — to taste sea salt and freshly ground black pepper — to taste
Ingredients 6 ounces rice vermicelli noodles 1 teaspoon vegetable oil 3 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon
roasted sesame oil 2 tablespoons rice wine vinegar 1 carrot, cut into matchsticks 1 cucumber, cut into matchsticks 2
cups mixed greens 2 - 3 scallions, chopped about 12
cashews, coarsely chopped
For salad: 1 medium bunch of lacinato kale, stems removed, chopped well 2 tablespoons extra virgin olive oil Zest and juice of one large organic lemon 1 tablespoon pomegranate molasses (or substitute balsamic vinegar plus a touch of honey) 3
cups cooked chickpeas 1 1/2
cups cooked barley or farro (see note below) 1/2
cup roasted, salted
cashews, roughly chopped (or substitute chopped tamari almonds) Salt and freshly ground black pepper to taste
2
cups crispy almonds * 1
cup roasted, salted
cashews (preferably
roasted in peanut oil or dry
roasted) 3/4
cup diced dried papaya (approx. 1/4 inch dice) 1/2
cup diced dried pineapple (approx. 1/4 inch dice) 1/2
cup raisins
Sauce: * 2 Tablespoons olive oil * 1 onion, chopped * 2 cloves garlic, minced * 2 - 3 Tablespoons mirasol hot yellow pepper paste * 15 ounce can evaporated milk * 1/2
cup cooked quinoa * 1/4
cup dry
roasted cashews * 2 - 3 ounces goat cheese (or substitute feta cheese or queso fresco) * salt and pepper
Because I don't know where to get store - bought
cashew meal, I got
roasted cashews which I spent quite a fair bit of time blending in my blender, until finally all three
cups of
cashews were ground down to the size of coarse sand.
2
cups whole raw
cashews 2
cups beer (optional) 2
cups water (if you omit the beer use 4
cups water) 1/4
cup nutritional yeast 1/4
cup millet flour 1 whole
roasted red bell pepper 2 dried red...
White Sauce 1
cup of
cashews, soaked at least 4 hours and drained 2 tbsp of coconut oil, softened 2 tbsp of nutritional yeast 2 tsp of plain, unsweetened vegan yogurt 1 tsp of miso 1/4 tsp of salt 1/4 tsp of xanthan gum half of your head of
roasted garlic enough water to blend (I used about 1/2 of a
cup) Place everything except the water in the blender and start to blend the sauce.
salted
roasted sunflower seeds) 1
cup nuts (we used 1/2
cup unsalted
roasted peanuts, 1/2
cup salted
roasted cashews) 18 - 20 medjool or deglet nour dates, pitted (~ 1
cup) 1 tsp pure vanilla extract
In a blender or food processor, combine the
roasted sweet potatoes and shallots, garlic, 1 tablespoon olive oil, balsamic vinegar, tomato paste, rosemary, 1/3
cup of water, and
cashews.
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4
cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2
cup slow -
roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3
cup raw
cashews, soaked for at least 4 hours 1/2
cup filtered water 1/2
cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1
cup quickie vegan parmesan, divided
Ingredients: 1
cup unsalted butter, softened 1
cup firmly packed light brown sugar 1 1/4 teaspoons kosher salt 2 1/2
cups all - purpose flour 11 ounces butterscotch chips 3/4
cup light corn syrup 1 tablespoon plus 1 teaspoon water 2
cups roasted salted whole
cashews
DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with
roasted mushrooms and parmesan fried rice with
cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic
roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger
roasted rosemary root vegetables
roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow
roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter
cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut
cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with
cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut
cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores
roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
ingredients DAIRY FREE PARMESAN CHEESE: 1
cup cashews 1/4
cup nutritional yeast 1/2 teaspoon garlic powder 3/4 teaspoon Kosher salt
ROASTED...
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)
Ingredients: 1/4
cup quinoa 1/2
roasted butternut squash 1/3
cashew sauce (cilantro - chipotle flavor) 1/4
cup cilantro 1 green onion 1/4
cup edamame 1/2 avocado 3 organic, non-GMO sprouted corn tortillas (I like Food for Life brand)
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
2
cups roasted unsalted
cashews 1/2
cup tapioca or arrowroot flour Scant 1/4 teaspoon sea salt 1/3
cup raisins 4 tablespoons honey (liquid honey is easier to work with) 1/4
cup oil (I like to use a 50:50 mix butter and coconut oil) 1 teaspoon vanilla extract 1 egg
ingredients DAIRY FREE PARMESAN CHEESE: 1
cup cashews 1/4
cup nutritional yeast 1/2 teaspoon garlic powder 3/4 teaspoon Kosher salt
ROASTED VEGETABLES: 1 green zucchini (quartered lengthwise, cut into 1 / 2 - inch slices) 1 pint cherry tomatoes (halved lengthwise) 1/4
cup olive oil Kosher salt and freshly ground black pepper 1/2 pound rigatoni DAIRY FREE CHEESE SAUCE: 4 tablespoons olive oil 2 cloves garlic (peeled, minced) 4 tablespoons all - purpose flour 2 and 1/2
cups cashew milk 1 tablespoon hot sauce 1/4
cup parsley (chopped)
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
1/2
cup crunchy peanut butter 1/3
cup maple syrup 1/4
cup coconut oil, liquid 1 teaspoon vanilla extract pinch of salt 1/2
cup dry
roasted cashews, roughly crushed
Divide the quinoa among 4 bowls (about 1
cup cooked quinoa per person), add the
roasted veggies on top, and drizzle with
cashew dressing.
Print Pizza with beet crust and
cashew spread Ingredients Crust 120 g quinoa previously soaked minimum 4 hours 1.5 cups beets roasted 1 tablespoon psyllium 1/2 teaspoon baking powder 2 - 3 tablespoons water salt to taste garlic powder to taste Cashew spread 80 g cashews previously -LS
cashew spread Ingredients Crust 120 g quinoa previously soaked minimum 4 hours 1.5
cups beets
roasted 1 tablespoon psyllium 1/2 teaspoon baking powder 2 - 3 tablespoons water salt to taste garlic powder to taste
Cashew spread 80 g cashews previously -LS
Cashew spread 80 g
cashews previously -LSB-...]
Take 1
cup of
roasted, unsalted
cashews (which you can keep whole or halve for crispier pieces) and toss them in 2 Tbsp.
50 g nuts,
roasted (~ 1/2
cup), I used a mix of
cashews and almonds 50 g quick oats (~ 1/3
cup) a handful of soft dates a pinch of salt 1 tsp chia seeds 1/2 tsp cinnamon a splash of non dairy milk
To stretch it into a main dish for four, top with 1
cup of
roasted cashews and serve it over steamed rice.
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
Top each with 1
cup of
roasted squash, half the scallions, half the chiles, cilantro and
cashews.
Spicy - toned flowers, tangerine zest, red berries, cedar, dark chocolate,
roasted cashew in aroma and small
cup.
Bowls 6
cups finely chopped kale 2 teaspoons extra virgin olive oil 1 teaspoon toasted sesame oil 1/4 teaspoon chili oil Pinch of salt 1 1/2
cups shredded carrots 6 tablespoons
roasted, unsalted sunflower seeds 6 tablespoons raw
cashews 1 1/2 tablespoons black sesame seeds Cilantro sprigs for garnish Dressing 1/4
cup unsweetened peanut butter ** 2 teaspoons toasted sesame oil 2 teaspoons rice vinegar 1 teaspoon honey 1 teaspoon soy sauce 1 teaspoon sriracha hot sauce 4 tablespoons water
3/4
cup raw whole
cashews 1
roasted red pepper, diced 1 clove garlic 2 chipotle peppers packed in adobo sauce, rinsed 2 Tablespoons Apricot Butter or other light, unsweetened, colored jam 1/4
cup apple cider vinegar 1 teaspoon onion powder...
● 1/2
cup raw, shelled pistachios ● 3/4
cup cashews, dry
roasted ● 1/4
cup unsweetened shredded coconut ● 20 pitted dates, soaked in water for 20 minutes ● 1 scoop Matcha Chai Latte ● 1 tsp coconut oil (for rolling) ● 1/2 tsp.
Soup Olive oil cooking spray 1
cup diced yellow onion 1/2
cup finely chopped carrots 2 28oz cans organic diced tomatoes, divided 2
cups low - sodium vegetable broth 1
cup water 1 teaspoon crushed red pepper 1 tablespoon Italian seasoning blend 3/4
cup (about half batch)
roasted garlic
cashew cream 16oz package frozen chopped kale or spinach, thawed kosher salt, to taste, if using salt - free tomatoes
Roasted Garlic
Cashew Cream 1 head garlic Olive oil cooking spray 1
cup raw
cashews 1
cup water 1/4
cup lemon juice
2
cups whole raw
cashews 2
cups beer (optional) 2
cups water (if you omit the beer use 4
cups water) 1/4
cup nutritional yeast 1/4
cup millet flour 1 whole
roasted red bell pepper 2 dried red...
● 1/2
cup raw, shelled pistachios ● 3/4
cup cashews, dry
roasted ● 1/4
cup unsweetened shredded coconut ● 20 pitted dates, soaked in water for 20 minutes ● 1 scoop Matcha Chai Latte powder ● 1 tsp coconut oil (for rolling) ● 1/2 tsp.
Collard Wraps with
Cashew Honey Mustard by Allyson Meyler For the wraps: — 3 - 4 purple sweet potatoes — 6 large collard leaves — 3/4 tsp chili powder — 1/4 tsp garlic powder — red pepper flakes (optional)-- salt / pepper — olive oil — 2 large carrots, shredded — sliced red onion — sprouts — roasted red pepper, sliced — 1 - 2 ripe avocados, sliced — chopped cashews For the cashew honey mustard: — 1 cup cashews (soaked for 4 hours prior) Rea
Cashew Honey Mustard by Allyson Meyler For the wraps: — 3 - 4 purple sweet potatoes — 6 large collard leaves — 3/4 tsp chili powder — 1/4 tsp garlic powder — red pepper flakes (optional)-- salt / pepper — olive oil — 2 large carrots, shredded — sliced red onion — sprouts —
roasted red pepper, sliced — 1 - 2 ripe avocados, sliced — chopped
cashews For the
cashew honey mustard: — 1 cup cashews (soaked for 4 hours prior) Rea
cashew honey mustard: — 1
cup cashews (soaked for 4 hours prior) Read more