Almonds have overstayed their welcome; it’s time to share the spotlight – cashews. Although they are the lowest in fiber amongst other members of the tree nut family, cashews are an excellent source of other important nutrients. They’re rich in iron and zinc, which is important in the production of healthy oxygen while zinc boosts the immune system. Not to mention, one ounce of cashews pack a greater protein punch than several other nuts, including hazelnuts, macadamias, pecans, and walnuts – you’ll get a mighty five grams of protein per 18 cashews! With the holiday season right around the corner, we’ve created some festive treats that feature cashews as the star ingredient, and that friends and family will surely go nuts for!
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Cashew Milk
Greet Kris Kringle with a cup of creamy cashew milk instead of cow’s milk. Cashew milk is an excellent, dairy- and lactose-free alternative to cow’s milk, but its nutritionals will vary based on whether it was commercially prepared or homemade. While store-bought cashew milk brands are typically low in calories and fortified with vitamin D and calcium, they’re also low in protein, since much of the nutrient-dense particles are strained during processing. On the other hand, homemade versions omit the straining step, leading to a protein-rich, yet more calorie-dense product. Either can function as a healthy milk substitute, but if you choose to make the homemade version, here’s how. Soak a half-cup of raw cashews in a bowl of water in the refrigerator for several hours or overnight. Drain and rinse the cashews, and blend with two cups of water in a blender or food processor until smooth and creamy. If desired, mix in a small amount of a sweetener of your choice, such as maple syrup or agave, and add extracts and spices, like vanilla extract and cinnamon. When finished, drink as is or use as a hot cocoa base!
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Cashew “Cheese” Cake
A good cheesecake can serve as the centerpiece of your holiday spread. Your basic cheesecake base is comprised of all things cream – cream cheese, sour cream, and/or heavy cream. Omit the creams in all forms to make a dairy- and lactose-free version that tastes just as good (if not better) than the original. For the base: Soak two cups of raw cashews in a bowl of water in the refrigerator for several hours or overnight. Drain and rinse the cashews, and combine them in the bowl or a food processor with a half-cup each of melted coconut oil, maple syrup or honey, and full-fat, canned coconut milk, two teaspoons of vanilla extract, and the juice of two lemons. Process the ingredients until smooth and creamy, and pour over the crust of your choice. Top with festive designs or a fruity swirl, and freeze for several hours, until set.
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Cashew Butter
Nut butters make for the perfect protein-packed snack to pair with apple slices, crackers, celery, and much more. Add some holiday spices and flavors to this nutrient-dense nut, and put it into cute little four-ounce Mason jars — you’ve got yourself the perfect holiday office gifts or stocking stuffers. Nut butters are easy to make, and only require one ingredient – nuts! Cashews make for a smooth and creamy nut butter that can be slathered onto anything, or even licked straight off of the spoon. Dry roast two cups of raw cashews at 350 degrees for 8 to 12 minutes, until lightly browned. Once cooled, blend the cashews in a food processor until they are completely broken down and have reached nut butter consistency (be patient, this will take several minutes). At this point, you can add one to two teaspoons of melted coconut oil if the cashew butter isn’t creamy enough. For a white chocolate peppermint cashew butter: Add a half-cup of white chocolate chips (no melting necessary) and one teaspoon of peppermint extract to the food processor after the cashews have been processed, and blend for an additional minute. If desired, stir in or top with chopped peppermint candies.
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Cashew Cookies
Peanut butter cookies have long been a mainstay in the annual holiday cookie-exchange. Cashew butter can easily be swapped in for peanut butter in whatever recipe you use. Cashews and peanuts are fairly equal in terms of their calorie, fat, and protein content, with more notable differences in the vitamins and minerals they supply. While the nutritional benefits of one don’t necessarily outweigh the other, it can be fun to interchange the two and add variety to your diet! Try this simple, flourless cashew butter cookie recipe. Combine one cup of natural or homemade cashew butter, two-thirds-cup of sugar, one large egg, one teaspoon of vanilla extract, a half-teaspoon of baking soda, and a quarter-teaspoon of salt in a medium bowl, and mix until well blended. Drop the batter in rounded tablespoons onto a lightly greased baking sheet, and flatten each ball with a fork to make a crosshatch pattern. Bake at 350 degrees for 10 to 14 minutes, until golden brown.
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Spiced Cashews
Although cashews can be enjoyed liquefied, blended, and baked into treats, sometimes they’re best appreciated in their natural shape. With holiday celebrations on the horizon, treat partygoers to a sweet and crunchy snack, party favor, or salad garnish with these spiced cashews. For easy maple-spiced cashews: Add two cups of raw cashews, one tablespoon of maple syrup, two teaspoons of pumpkin pie spice, a quarter-teaspoon of salt, and an eighth-teaspoon of cayenne pepper (or more to taste) to a bowl, and toss to coat the cashews. Spread the nuts evenly onto a lightly greased baking sheet, and bake at 325 degrees for 15 to 20 minutes, until fragrant and lightly toasted.
Almonds have overstayed their welcome; it’s time to share the spotlight – cashews. Although they are the lowest in fiber amongst other members of the tree nut family, cashews are an excellent source of other important nutrients. They’re rich in iron and zinc, which is important in the production of healthy oxygen while zinc boosts the immune system. Not to mention, one ounce of cashews pack a greater protein punch than several other nuts, including hazelnuts, macadamias, pecans, and walnuts – you’ll get a mighty five grams of protein per 18 cashews! With the holiday season right around the corner, we’ve created some festive treats that feature cashews as the star ingredient, and that friends and family will surely go nuts for!
Cashew Milk
Greet Kris Kringle with a cup of creamy cashew milk instead of cow’s milk. Cashew milk is an excellent, dairy- and lactose-free alternative to cow’s milk, but its nutritionals will vary based on whether it was commercially prepared or homemade. While store-bought cashew milk brands are typically low in calories and fortified with vitamin D and calcium, they’re also low in protein, since much of the nutrient-dense particles are strained during processing. On the other hand, homemade versions omit the straining step, leading to a protein-rich, yet more calorie-dense product. Either can function as a healthy milk substitute, but if you choose to make the homemade version, here’s how. Soak a half-cup of raw cashews in a bowl of water in the refrigerator for several hours or overnight. Drain and rinse the cashews, and blend with two cups of water in a blender or food processor until smooth and creamy. If desired, mix in a small amount of a sweetener of your choice, such as maple syrup or agave, and add extracts and spices, like vanilla extract and cinnamon. When finished, drink as is or use as a hot cocoa base!
Cashew "Cheese" Cake
A good cheesecake can serve as the centerpiece of your holiday spread. Your basic cheesecake base is comprised of all things cream – cream cheese, sour cream, and/or heavy cream. Omit the creams in all forms to make a dairy- and lactose-free version that tastes just as good (if not better) than the original. For the base: Soak two cups of raw cashews in a bowl of water in the refrigerator for several hours or overnight. Drain and rinse the cashews, and combine them in the bowl or a food processor with a half-cup each of melted coconut oil, maple syrup or honey, and full-fat, canned coconut milk, two teaspoons of vanilla extract, and the juice of two lemons. Process the ingredients until smooth and creamy, and pour over the crust of your choice. Top with festive designs or a fruity swirl, and freeze for several hours, until set.
Cashew Butter
Nut butters make for the perfect protein-packed snack to pair with apple slices, crackers, celery, and much more. Add some holiday spices and flavors to this nutrient-dense nut, and put it into cute little four-ounce Mason jars — you’ve got yourself the perfect holiday office gifts or stocking stuffers. Nut butters are easy to make, and only require one ingredient – nuts! Cashews make for a smooth and creamy nut butter that can be slathered onto anything, or even licked straight off of the spoon. Dry roast two cups of raw cashews at 350 degrees for 8 to 12 minutes, until lightly browned. Once cooled, blend the cashews in a food processor until they are completely broken down and have reached nut butter consistency (be patient, this will take several minutes). At this point, you can add one to two teaspoons of melted coconut oil if the cashew butter isn’t creamy enough. For a white chocolate peppermint cashew butter: Add a half-cup of white chocolate chips (no melting necessary) and one teaspoon of peppermint extract to the food processor after the cashews have been processed, and blend for an additional minute. If desired, stir in or top with chopped peppermint candies.
Cashew Cookies
Peanut butter cookies have long been a mainstay in the annual holiday cookie-exchange. Cashew butter can easily be swapped in for peanut butter in whatever recipe you use. Cashews and peanuts are fairly equal in terms of their calorie, fat, and protein content, with more notable differences in the vitamins and minerals they supply. While the nutritional benefits of one don’t necessarily outweigh the other, it can be fun to interchange the two and add variety to your diet! Try this simple, flourless cashew butter cookie recipe. Combine one cup of natural or homemade cashew butter, two-thirds-cup of sugar, one large egg, one teaspoon of vanilla extract, a half-teaspoon of baking soda, and a quarter-teaspoon of salt in a medium bowl, and mix until well blended. Drop the batter in rounded tablespoons onto a lightly greased baking sheet, and flatten each ball with a fork to make a crosshatch pattern. Bake at 350 degrees for 10 to 14 minutes, until golden brown.
Spiced Cashews
Although cashews can be enjoyed liquefied, blended, and baked into treats, sometimes they’re best appreciated in their natural shape. With holiday celebrations on the horizon, treat partygoers to a sweet and crunchy snack, party favor, or salad garnish with these spiced cashews. For easy maple-spiced cashews: Add two cups of raw cashews, one tablespoon of maple syrup, two teaspoons of pumpkin pie spice, a quarter-teaspoon of salt, and an eighth-teaspoon of cayenne pepper (or more to taste) to a bowl, and toss to coat the cashews. Spread the nuts evenly onto a lightly greased baking sheet, and bake at 325 degrees for 15 to 20 minutes, until fragrant and lightly toasted.
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