Cashew Butter Recipes

Spinach-Cashew Pesto
Once Again Organic Cashew Butter
Serves 6
2 cups baby spinach, packed
½ cup chopped scallions
¼ cup Once Again Organic Cashew Butter
¼ cup salted cashews
2 garlic cloves, peeled
2 tbsp olive oil
2 tbsp fresh lemon juice
½ tsp kosher salt
1.     Place all ingredients except for the spinach in a food processor.  Pulse to combine.
2.     Add the spinach and pulse to desired consistency.
3.     Cover and refrigerate if not using immediately.
TIP: This thick sauce is excellent with fish or chicken, spread on sandwiches, or with vegetables and toasted pita for dipping.  If you desire a pourable sauce, add a few tablespoons of water when processing and season to taste.
*Gluten Free
NUTRIENTS PER SERVING (6 servings): CALORIES: 141, TOTAL FAT: 12.2g, SAT. FAT: 2.0g, CHOLESTEROL: 0mg, SODIUM: 144mg, CARBS: 6.6g, FIBER: 1.1g, SUGARS: 1.3g, PROTEIN: 2.8g.          

Recipe created by Caitlin Rogers

Vegan Vegloaf
Once Again Organic Cashew Butter
Serves 8

1 cup lentils
1 cup cooked brown rice
1 cup rolled oats
½ cup Once Again Organic Cashew Butter
½ cup tomato sauce
1 cup finely chopped mushrooms
½ cup grated carrot
½ cup diced red bell pepper
½ cup minced onion
2 garlic cloves, peeled / minced
1 tbsp soy sauce
1 tsp kosher salt ½ cup ketchup

  1. Preheat the oven to 350°F.
  2. Cook the lentils in boiling water until very tender. Drain well.
  3. Place half of the lentils in a stand mixer fitted with a paddle attachment. Reserve the remaining lentils for later. Whip the lentils at high speed until puréed.
  4. Add the remaining ingredients except for the reserved lentils and ketchup. Mix at medium speed until combined.
  5. Fold in the whole lentils.
  6. Spray a loaf pan well with pan spray. Spoon the lentil mixture into the pan. Tap the pan on the counter to settle the mixture, then smooth the top with a spatula.
  7. Bake for 30 minutes. Remove from the oven and top with the ketchup. Return to the oven and bake for 45 minutes more, until the center of the loaf is set.
  8. Remove from the oven and let stand for 10 minutes before turning out onto a cutting board to slice.


NUTRIENTS PER SERVING (8 servings): CALORIES: 221, TOTAL FAT: 8.7g, SAT. FAT: 1.3g, CHOLESTEROL: 0mg, SODIUM: 482mg, CARBS: 30.3g, FIBER: 4.8g, SUGARS: 6.2g, PROTEIN: 7.3g.

Recipe created by Caitlin Rogers

Cashew Turtle Brownies
Once Again Organic Cashew Butter
Serves 16

10 tbsp (1 1/4 sticks) unsalted butter, diced
1 cup + 1/2 cup semi-sweet chocolate chunks
2 ounces unsweetened baking chocolate
1 1/4 cups granulated sugar
1 tsp vanilla extract
2 large eggs, beaten
2/3 cup flour
1/2 tsp salt
Pan spray

36 caramel candies
3 tbsp heavy cream
1/2 cup Once Again Organic Cashew Butter
1/2 cup chopped Once Again Roasted Salted Cashews

  1. Preheat the oven to 325°F.  Line an 8 or 9 inch square glass baking dish with foil, letting the foil hang over the sides by about an inch.  Spray the foil liberally with pan spray.
  2. Heat the butter, 1 cup of chocolate chunks, and unsweetened baking chocolate in a double boiler over medium heat.  Stir until the chocolate and butter are melted.
  3. Carefully remove the bowl from the double boiler.  Stir in the sugar and vanilla, then whisk briskly for 1 minute.  Slowly whisk in the eggs in a steady stream.  Stir in the flour and salt until incorporated, then whisk briskly for 1 minute.
  4. Pour half of the batter into the lined baking dish.  Reserve the remaining half.  Place the pan in the oven and bake for 10-12 minutes, until batter is just set.
  5. While the brownies are baking, place the caramels in a microwave safe bowl and microwave on high for 1 1/2 to 2 minutes to melt.  Remove from the microwave and whisk in the heavy cream.
  6. After 10 minutes, remove the brownies from the oven.  Drop the cashew butter by tablespoons on top of the brownies, then sprinkle with the chopped cashews and remaining ½ cup of chocolate chunks.  Drizzle with the caramel.  
  7. Drop the reserved brownie batter evenly on top of the caramel.  Use a wooden spoon to gently spread the batter to the edges, covering the caramel as much as possible.
  8. Return the brownies to the oven and continue baking for another 30-35 minutes or until the brownies pull away from the sides. 
  9. Remove from the oven and cool to room temperature, then place in the fridge to cool completely. 
  10. Use the foil overhang to remove the brownies from the pan.  Discard the foil.  Trim the edges and slice into 16 squares. 


Recipe created by Caitlin Rogers

Curried-Cashew Cauliflower
Once Again Organic Cashew Butter
Serves 6

1 head cauliflower, cut into large florets
1/2 cup Once Again Organic Cashew Butter
2 tbsp olive oil
2 tbsp curry powder
1/4 tsp kosher salt
1/2 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!

*Gluten Free
*Dairy Free

Recipe created by Caitlin Rogers

Cashew-Mushroom Stuffing

1 1/2 cups cashew butter
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup mushrooms, chopped
1/2 cup celery, chopped
1 green pepper, chopped
1/4 cup nutritional yeast
1 cup flour
1 cup rolled oats
1 cup warm water

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

Cashew and Honey Nut Butter Fruit Muffins

2 cups whole wheat pastry flour
1 1/2 Tbs. baking powder
1/2 cup Cashew Butter
2 eggs
4 Tbs. honey
3/4 cup milk
1/2 cup fresh or frozen fruit
1 8 oz. jar fruit jam

  1. Preheat oven to 375 degrees.  Coat muffin tins w/oil. 
  2. Combine flour & baking powder.  Combine nut butter, eggs, honey & milk. 
  3. Add flour mixture & mix well.  Fold in fruit.  Fill tins  full. 
  4. Put tsp. of jam on top & swirl through batter with toothpick.  Sprinkle top with nutmeg. 
  5. Bake for 20 minutes or until browned.

Cashew Oatmeal Drops

1 cups rolled oats
1/4 cup Cashew Butter
3/4 cup chopped cashews
1/2 cup honey
1 teaspoon cinnamon
1 egg
1/2 cup raisins (optional)

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

Cashew-Ginger Sauce

2 cups cashew butter
3 cups water or milk
2 Tbsp. ginger, fresh or powdered
1 Tbsp. tamari (soy)
1 large garlic clove, minced
1/2 tsp. salt

  1. In a blender or food processor, puree all ingredients until very smooth. 
  2. Pour puree into a large sauce pan and heat gently, stirring often until hot. 
  3. Stir from the bottom as you serve..
  4. 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.
  5. Serve topped with chopped scallions.

Cashew Sauce

1/2 cup cashew butter
3/4 cup coconut milk
1/4 teaspoon cayenne pepper
salt (optional)

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

Cashew Butter Banana Smoothie

1 ripe banana (cube into chunks for easier blending)
1 cups cold milk or soy milk
1/3  cup cashew butter
1/2 tsp. vanilla
1 egg (optional, or use milk instead)
dash of nutmeg

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