{Nourish} 6 Unique Ways to Use Cashews

Today is National Cashew Day and I agree this is a nut worth celebrating.  Outside of its obvious nutritional benefits it is a versatile ingredients in the kitchen.  Here are six simple yet unique ways to include cashews any day.

1.  Cashew Milk: Soak one cup of  raw cashews in water overnight (or for at least 8 hours).  Puree the nuts and the liquid in a high-performance food processor with 1/2 tsp vanilla extract, 1/4 tsp cinnamon and 1-2 tbsp maple syrup.  You can strain or drink as is.

2.  Cashew Cheese:  Soak one cup of raw cashews in water overnight (or for at least 8 hours).  Drain the cashews.  Puree in food processor with 1 tbsp nutritional yeast, 1 clove of garlic, 1-2 tbsp lemon juice, salt and some water or vegetable oil to thin to desired consistency.

3.  Cashew Frosting:  Soak one cup of raw cashews in water overnight (or for at least 8 hours).  Drain the cashews.  Puree in the food processor with 1 tsp grated fresh ginger, 1-2 tablespoons maple syrup, 2 tablespoons coconut cream (from the can or in the form of manna), and water to thin to desired consistency.

4.  Cashew Crust:  In a food processor chop cashews until fairly fine but textured.  Add 2 dates (pitted) and puree to combine so that the mixture is cohesive.  Add water as needed.  Spread into a pie tin or muffin pan as a healthy crust for many a recipe.

5.  Cashew Crumble:  in a food processor combine 1/2 cup cashews with 1 tablespoon cinnamon and pulse to form a crumbly topping perfect for yogurt, berries or baked fruit.

6.  Cashew Clusters:  in a food processor combine 1 cup cashews with 1/2 cup walnuts, 1/2 cup raisins, 2 pitted dates and 1/4 cup cocoa powder.  Pulse to combine and form into balls for a bite-sized treat.

What is your favorite use for cashews?

Katie Cavuto MS RD Chef