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
I love to use
the salted roasted cashews for this recipe... it always adds the perfect flavor.
Make sure to use slightly
salted roasted cashews for the best flavor!
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
Not exact matches
Hi Ella, Do you use raw
cashews or
salted roasted?
-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
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.
Forgive me if I missed it, as I scanned this quickly while at work, but does this call for raw
cashews or can they be
roasted and lightly
salted?
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
Rolled oats, sunflower seeds, sesame seeds, dry
roasted peanuts, honey, canola oil, malted barley, safflower oil, raisins, corn germ oil, peanut butter, dates, soybean oil, filberts,
cashews, vanilla, and
salt.
Dinner — Truffle
Salt Roast Chicken with Lentils and Squash,
Cashew Soba Noodles with Fried Shallots, Sea Bass
Roasted Over Citrus, and Apricot - Rosemary Glazed Lamb Chops
I am considering just lightly
roasting (low heat) raw
cashews with a little
salt and almond oil.
INGREDIENTS: Organic Dry
Roasted Cashews, Lundberg Organic Brown Rice Syrup, Organic Dry
Roasted Almonds, Organic Sunflower Oil, Sea
Salt.
Three large bulk bags of Maisie Jane's nuts: Dry
Roasted Salted Cashews,
Roasted Salted Pistachios,...
So... have to say, I don't think the «
roasted and
salted cashews» inhibited the overall quality of the recipe.
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)
A quick glance at the ingredients list reveals that — while it has no additional oils,
salts, or sweeteners — it does contain «less that 1 % dry
roasted cashews.»
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
Transfer the cooked fennel, 4 - 5 cloves of
roasted garlic, sea
salt and pepper,
cashews, vinegar, olive oil, and almond milk or soy creamer to a high - powered blender or food processor.
* 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
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, pe
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, pe
Roasted Carrots: 8 carrots, peeled...
The filling is rather healthy consisting of dates,
cashews, desiccated coconut and peanut butter along with some whole
roasted and
salted peanuts if you wish.
It includes raisins,
roasted and
salted redskin peanuts,
roasted and
salted sunflower seeds,
roasted and
salted cashews,
roasted and
salted almonds and
roasted and
salted pumpkin seeds.
You need paneer, green peas, onion, tomato puree / paste, garlic, ginger, char magaz seeds paste,
cashew nuts paste, raisin (kishmish) paste, red chilli powder, turmeric powder,
roasted cumin powder,
roasted coriander powder, garam masala powder, dry fenugreek leaves (kasuri methi),
salt, refined oil, water to make super tasty matar paneer.
• 12.3 oz (350gr)
roasted cashew • 14 oz (400gr) fresh raspberries (thaw if using frozen raspberries and drain the liquid) • 1.7 fl oz (50gr) lemon juice, squeezed from lemons • 2.8 fl oz (80gr) coconut oil, melted • 8 tablespoons maple syrup • 1/2 teaspoon sea
salt • 1tablespoon vanilla extract
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
Previously, I shared with you our chocolate - covered sea
salt orange and our spicy
roasted cashews but I think this recipe is my favourite.
Sweet Potato + Avocado Bites recipe and photo from Blissful Basil Rosemary Parmesan Popcorn recipe and photo from Five Heart Home 5 Minute Smoked Salmon & Cream Cheese Cucumber Bites recipe and photo from Baker by Nature Beet and Avocado Deviled Eggs recipe and photo from Amazingly Tasty
Roasted Edamame with Sea
Salt and Cracked Pepper from The Kitchn Mediterranean Cucumber Roll Ups from The Wholesome Dish The Best Slow Cooker Spiced
Cashews from Vegan in the Kitchen
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
Organic
Cashews (dry
roasted) and
salt.
Our
salted organic dry
roasted cashews are absolutely delicious.
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.
«We source peanuts and pecans in particular, but also leverage operations in California for almonds and
cashews,» said Francis, noting the company will use its proprietary
salting and
roasting techniques to create its snacks.
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
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)
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
Amongst recipes like Peanut
Cashew and Chai Spice Nut Butter, the Almond Cocoa Butter stands out as a mix of Mission almonds and
roasted cacao nibs, with a touch of North Carolina wildflower honey, organic dark chocolate and sea
salt.
The resulting nut butters (classic peanut and blends of peanut — pecan, almond, and
cashew) are
roasted and ground by hand, using local peanuts, wildflower honey, organic coconut oil, and 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
Add the rinsed off soaked
cashews (without the water), the pasta water, the almond milk, the
roasted garlic, the nutritional yeast, the sea
salt the vegan parmesan cheese and the lime juice.
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)
115g coconut oil 150g dark chocolate, broken up (I used a good quality 70 % cocoa solids chocolate with no milk products) 6Tbsp
cashew butter (or any nut butter) 1 / 2tsp himalayan pink
salt 150g cranberries 100g almonds (or pistachios or hazelnuts) lightly
roasted & chopped sprinkling of freeze dried raspberries
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
Garnishes: 4 teaspoons chopped lightly
salted and
roasted cashews or peanuts and fresh Thai basil sprigs
Garnish: 4 teaspoons lightly
roasted,
salted and chopped
cashews or peanuts plus 4 fresh Thai basil sprigs (widely available in Asian markets)
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