Cashew Butter Recipes

 
Curried-Cashew Cauliflower recipe shown left.

1 ½  cups rolled oats

¼     cup Cashew Butter

¾     cup chopped cashews

½     cup honey

1      teaspoon cinnamon

1      egg

½     cup raisins (optional)

Blend all ingredients in order given.  Drop from teaspoon on oiled baking sheet.  Bake at 350 degrees for 12 minutes or until browned.

2  cups cashew butter

3  cups water or milk

2  Tbsp. ginger, fresh or powdered

1  Tbsp. tamari (soy)

1   large garlic clove, minced

½  tsp. salt

In a blender or food processor, puree all ingredients until very smooth.  Pour puree into a large sauce pan and heat gently, stirring often until hot.  Stir from the bottom as you serve..

If you want a thicker, creamier sauce that goes a little further, in a large sauce pan, melt 3 tablespoons of butter and whisk in 3 tablespoons of flour.  Whisk over low heat for 2 to 5 minutes.  Whisk in heated cashew puree and cook an additional 8 to 10 minutes.

Serve topped with chopped scallions.

½  cup cashew butter

¾  cup coconut milk

¼  teaspoon cayenne pepper

 salt (optional)

Whisk the cashew butter, milk and pepper together in a medium saucepan over medium heat.  Heat until sauce is warmed through.  Serve over grilled chicken, pork or rice.

 1  ripe banana (cube into chunks for easier blending)
1 ½ cups cold milk or soy milk
1/3  cup cashew butter
½    tsp. vanilla
1     egg (optional, or use milk instead)
 dash of nutmeg

Put all the ingredients except nutmeg into a blender and process until smooth and frothy.  Pour into glasses and sprinkle a little nutmeg on top.  Makes two servings.

Curried-Cashew Cauliflower

Once Again Organic Cashew Butter

Serves 6

Ingredients:

1 head cauliflower, cut into large florets

½ cup Once Again Organic Cashew Butter

2 tbsp olive oil

2 tbsp curry powder

¼ tsp kosher salt

½ cup salted cashews, roughly chopped

1.       Preheat the broiler.  The rack should be in the top portion of the oven so the cauliflower is 3 to 4 inches away from the heat while cooking.

2.       Whisk together the cashew butter, curry powder, olive oil and salt.

3.       Toss the cauliflower and chopped cashews in the curry mixture.

4.       Spread out the cauliflower in a single layer on a cookie sheet.

5.       Roast the cauliflower under the broiler for 8 to 10 minutes, until just tender when pierced and golden brown.  Check halfway through and flip with a spatula if necessary.

6.       Remove from the oven and serve immediately.

7.       Enjoy!

*Vegan

*Gluten Free

*Dairy Free

1 ½    cups cashew butter

½       cup chopped onion

2        cloves garlic, minced

½       cup mushrooms, chopped

½       cup celery, chopped

1        green pepper, chopped

¼       cup nutritional yeast

1        cup flour

1        cup rolled oats

1        cup warm water

Mix all ingredients thoroughly and place in an oiled pan.  Bake at 350 degrees for one hour. 

2        cups whole wheat pastry flour

1 ½    Tbs. baking powder

½       cup Cashew Butter

2        eggs

4        Tbs. honey

¾       cup milk

½       cup fresh or frozen fruit

1        8 oz. jar fruit jam

          nutmeg

Preheat oven to 375 degrees.  Coat muffin tins w/oil.  Combine flour & baking powder.  Combine nut butter, eggs, honey & milk.  Add flour mixture & mix well.  Fold in fruit.  Fill tins ¾ full.  Put tsp. of jam on top & swirl through batter with toothpick.  Sprinkle top with nutmeg.  Bake for

20 minutes or until browned.