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