on a cold evening are incomparable to any feeling. On one hand, it’s totally loving to eat raw cashews and enjoy its pure delicacy. On the other hand, cashews can be evolved into some amazing recipes where one can enjoy the taste of different delicious ingredients while keeping the flavor of cashews as tasteful as one wants.
Everybody has their own preference, but if you are looking for some absolutely brilliant ways to enjoy the flavor of cashews combined with other flavors and spices, you have landed on the right page.
In this article, I will be discussing three heavenly recipes found on different platforms on the internet to be amazingly liked and enjoyed by a huge number of people. And I am sure, if you are already in search of cashew dish recipes, you will enjoy them as well.
Three Recipes Involving Cashew Nuts
You should beforehand that these three recipes will not be main courses, so you shouldn’t expect a complete taste of cashews, there will be other major ingredients that will go perfectly well with cashews. And to be honest, there are not many recipes to make totally out of cashews, unless you roast them with different spices and juices or make pancakes out of them, which are not everyone’s cup of tea.
So, to make something new and inspiring. We have separated cashews as dressings, sauces, daytime snacks, or soups, that will be combined with other major main course ingredients to give you a perfect combination of tasteful delicacy.
If you have got the bulk cashews in winters, this is the best way to cook them and have unique exotic experiences with your food-loving mouth.
Without further ado, let’s check out three different ways to cook cashew nuts with other ingredients and make tongue-loving dishes.
Cashew Caesar Dressing
I found this to be one of the most liked recipes on major sites, so I decided to list it here. This dressing can go well with roasted potatoes or can be used as a substitute for mayonnaise in sandwiches, burgers, and chicken salads.
- ¼ cup of raw cashews
- 4 anchovy fillets (oil-packed)
- 1 tbsp of Dijon mustard
- 3 tbsp of lemon juice (fresh)
- 1 tbsp of garlic powder
- 1 tbsp of Worcestershire sauce
- ½ cup of olive oil
- Kosher salt (as per taste)
The first step is to take out the Fair Trade cashews and blend them with garlic powder, Worcestershire sauce, lemon juice, mustard, and anchovy fillets. You should blend at a low speed till the cashews are broken up. Once the cashews are cracked, switch to the high speed and let the cashews grind completely.
As they are blending, add 2 tbsp of olive oil and some water, and then let it blend for a little while. If you notice that the dressing is too thick for you, you can add more water. But DO NOT add too much that it becomes totally thin.
Once the texture is desirable and smooth, season it with salt and mix it well with a spoon.
Tada! Your Cashew Caeser Dressing is ready. Pour it in a bowl, taste it, and save it for later use on anything that you like. You can make this dressing 5 days ahead of use, and don’t store it for more than 5 days, it might go bad.
A tip: since it’s pretty easy to make, prepare it in small quantities as peruse. The quantities of ingredients make exactly ¾ cup of dressing.
For this recipe, the cashews are combined with sesame to make cookies which can perfectly go with coffee or tea as teatime snacks. You will need an oven to bake the rusks with a baking pan, which will also require parchment paper.
- 1 ½ cup of raw cashews
- Nonstick vegetable oil (spray)
- 8 tbsp of sesame seeds (divided and raw)
- 6 tbsp of flaxseed (divided)
- ¼ tbsp of ground cardamom
- ½ cup of pure maple syrup
- ¼ cup of wheat bran
- 1 tbsp of coconut oil
- ¾ tbsp of kosher salt
Take the baking pan and spray the nonstick vegetable oil to completely coat it in grease. Then, line it with parchment paper and leave it overhanging on all sides. Once hot, take the prescribed quantity of cashews and toast them with 6 tbsp of raw sesame seeds and 5 tbsp of flaxseeds—make sure to keep all the current ingredients separate. Stir them occasionally during the bake but DO NOT mix them. Let them toast until the cashews are golden brown, which will take 10 to 12 minutes. Afterward, let them cool.
Next, take out the remaining quantities of sesame seeds and flaxseed and process the cashews with them in a food processor, along with wheat bran, kosher salt, and ground cardamom, all of the prescribed quantities. Mix them until completely chopped.
Afterward, place the mixture in a bowl. Take a saucepan and pour ½ cup of maple syrup and 1 tbsp of coconut oil; cook them for 1 minute while stirring. Pour the liquid mixture on the cashew mixture and use hands to firmly mix them like a dough. Once they are flat and mixed, use the toasted seeds to coat them.
Bake the mixture in an oven until it is golden brown, which will take around 25 to 30 minutes. Once it’s done, take it out.
Let it cool, then cut it into bars to give them the shape of rusk. The yield is 12 rusks.
Your cashew-sesame rusks are done. Enjoy with coffee!
Cashew Curry Brittle
This is probably the most cashew-y recipe that will give you a prominent taste of cashews. What’s more, this homemade brittle is pretty easy to make, so you don’t have to go shopping for brittle the next time. You will need a candy thermometer and a pair of disposable gloves.
- 1 cup of cashews
- ¼ cup of light corn syrup
- Nonstick vegetable oil (spray)
- ¾ teaspoons of curry powder
- 1/8 cup of sugar
- 1 tbsp of unsalted butter
- ¾ teaspoon of baking soda
- 1 teaspoon of kosher salt
Preheat your oven to 350-degree temperature. Take a parchment paper and lightly coat it with nonstick vegetable spray. Take cashews and toast them till they are slightly brown; it will take five to 8 minutes.
Meanwhile, take corn syrup, sugar, and ¼ cup of water and boil the mixture with a fitted thermometer; keep stirring it so the sugar will dissolve. Keep doing that till the heat reaches 230-degree. Add curry powder, cashews, and salt in the mixture and let the cashews completely coat in the mixture. Keep stirring the mixture until the heat reaches 300. The color at this point will be golden brown and cashews will be coated and toasted completely.
Remove the boiling pan from the heat, and add the butter and baking soda while stirring. You will notice bubbles and foam forming. When that occurs, pour the mixture on parchment paper immediately and let it cool slightly. The mixture will still be too hot to be touched with bare hands, so take out the gloves, lift the edge of the parchment paper and fold the mixture on itself, like kneading. Do it continuously for a minute—this will divide the heat and let the air come, resulting in cracks.
As soon as the mixture gets firm—which it will—stretch it out and thin it with your hands; DO NOT break it. You can also use a spatula to make it as thin as it can get.
After that, break the brittle into pieces; whatever size you prefer. And… done!
These three recipes are best for winters when the nut-love is on an extreme level; however, you can make them as per your choice. Happy cooking.