Get your free 2 Day Vegan Meal Plan!

Secret Ingredient: Cashews

I’ll keep this brief and let the nuts speak for themselves. Cashews are awesome. They’re tasty on their own and make an amazingly versatile secret ingredient in many raw food recipes. Today I would like to share two of my favorite recipes featuring cashews- one sweet and one savory.

Cashew Cheese is an incredible spreadable addition to any savory dish. I’ve used it in nachos, lettuce wraps, on top of veggie burgers and as an accompaniment to chips and salsa. The possibilities are endless!

About a year ago I saw this recipe for cookie dough dip from the awesome Katie at chocolatecoveredkatie.com. Using chickpeas as the base, she created cookie dough that was meant to be used as a dip for other desserts…AMAZING! My mind was blown when I tried this treat and today I have brought you my own raw Cashew Cacao Cookie Dough Dip inspired by her recipe.

cashews1

Cashew Cheese

makes 4-6 servings

What you’ll need:

  • 1 cup cashews, soaked 8 hours
  • juice of 1 lemon
  • 1 tbs apple cider vinegar
  • 2 tbs tahini
  • 2 tsp tamari or Braggs Liquid Aminos
  • 1/4 cup water
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper

Directions:

  1. Drain and rinse cashews. Combine all ingredients in blender of food processor. It will take at least 2 minutes for everything to become smooth.
  2. Chill in refrigerator for at least 30 minutes before serving. Spread on everything!

cashew cheese

cashew cookie dough 1

Cashew Cacao Cookie Dough Dip

makes 4-6 servings

What you’ll need:

  • 1 cup cashews, soaked 8 hours
  • 2 tbs nut butter of choice (I used almond)
  • 2 tbs coconut manna or coconut oil
  • 3 tbs agave
  • 2 dates, pitted
  • 2 tbs unsweetened non-dairy milk
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 cup cacao nibs can use carob or chocolate chips, but it won’t be totally raw)

Directions:

  1. Drain and rinse cashews. Combine all ingredients- except cacao nibs- in blender or food processor. It will take at least 2 minutes for everything to become smooth.
  2. Transfer to a bowl and mix in cacao nibs. Chill in refrigerator for at least 30 minutes. This is very important because the coconut manna will firm up when cold, helping the dip become thick.

Be creative and serve with your favorite desserts! I dipped my Raw Superfood Oatmeal Bread from yesterday’s post in it and it was awesome!! What are you going to dip in it?

cashew cookie dough2

Pin Tweet Share

11 Responses to Secret Ingredient: Cashews

  1. […] Today’s recipe for Tomato Towers takes advantage of the colorful varieties of this fruit.  Combined with cashew cheese, avocado and pesto, this recipe is salty and savory but nicely balanced with the sweetness of the tomatoes. At last week’s Vegan Shop Up I picked up some Herb-Garlic French Style Cashew Cheese from Treeline (all of their products are amazing!) so that’s what is used in the photos for this recipe, but you can make your own by following my recipe for Cashew Cheese. […]

Leave a reply

Copyright © The Colorful Kitchen | Design by The Nectar Collective