Cashews are a healthy treat for those who love a bit of a crunch and mild flavors to their food. Extracted from the Brazilian native cashew apple tree, this is a highly healthy nut that comes with tons of health benefits. Now, many people think that cashews are really fatty or bad for your health. This couldn’t be far from the truth. Although high in fat content, cashews consist of healthy fats that help your body maintain appropriate energy levels throughout the day – the key here is to eat no more than the recommended daily dose of 1 oz.
How to Eat Cashews?
You can quickly eat cashews on your own but, what’s the point of life without whimsy? Cashews can be paired with a lot of ingredients to make scrumptious recipes that are not just tasty on the palette but also fuel your body.
Here are some exciting recipes to help you add more flair, flavor, and fascination.
Cashews with Creamy Broccoli
We begin this 3-course cashew-focused meal with an iron-rich appetizer. Serve it on family dinners or lunches with your friends – everyone will definitely go for a second plate.
- 5 cups broccoli florets (fresh and separated)
- ⅛ cup onion (chopped finely)
- 2 tablespoons butter (You can also use cashew butter made from roasted and salted cashews)
- 1 cup sour cream (Take fresh cream and add some vinegar/lemon juice to it. Leave for a few minutes, and the cream will go sour)
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt (use sea salt for more depth in flavor)
- ½ teaspoon paprika/cayenne
- ½ cup cashews (coarsely chopped)
- Steam the broccoli in a steamer. If you don’t have one, use the alternative method. Boil water in a large saucepan. Put a steel strainer with broccoli on top of it and cover it for a couple of minutes. Steaming should be done for no more than 5 minutes. You can also blanch the broccoli but make sure to take care of the temperature to avoid the florets from getting soggy and unappetizing. Your broccoli florets should be of bright green color when taken out.
- Sauté the chopped onion in warm butter until it becomes tender and loses its color. To avoid the butter from burning, keep it on medium to low flame.
- Remove this from the heat and add your honey, vinegar, paprika, salt, and sour cream. Let this sauce cool for a few minutes before using it.
- In a large serving bowl, put your steamed broccoli florets.
- Top it with the sour cream sauce until the florets are adequately coated.
- Sprinkle the top with cashews. You can also use whole cashews, but instead of becoming crunchy and delicious, there will be too much chewing involved with an overpowering quantity of cashews that people may not enjoy.
Chicken Noodles with Cashew and Ginger
A luncheon success, this Asian-inspired salad can become an instant favorite for people you choose to feed.
- 1 cup molasses
- 1 cup apple cider vinegar
- 4 tablespoons ginger (minced)
- ⅔ cups canola oil
- 2 teaspoons salt
- 4 tablespoons soy sauce (low sodium)
- ¼ teaspoon cayenne pepper (you can add ½ teaspoon for a spicy version)
- 8 chicken breast halves (boneless and skinless)
For The Salad
- 20 cups baby spinach (fresh)
- 2 cans of mandarin oranges (you can use fresh as well but make sure to peel them)
- 4 medium carrots (shredded)
- 6 green onions (thinly sliced)
- 2 cups red cabbage (shredded)
- 4 cups chowmein noodles (boiled)
- 1/12 cup cashews (salted and toasted)
- Whisk your canola oil, soy sauce, molasses, apple cider vinegar, ginger, salt, and cayenne pepper in a bowl.
- Put 2/4 portion of the marinade in a dish and add chicken to it. Refrigerate the chicken for marination for at least 6 to 12 hours for the best flavor. Store the rest of the marinade in the fridge as well.
- Preheat the broiler.
- Take your chicken out of the marinade and place it in two baking pans of 15x10x1 dimensions. Broil it for 6 minutes on each side. If you have a thermometer, it should show 165oC.
- Let the chicken rest for a couple of minutes before you cut through.
- Cut chicken with the fibers into thin strips.
- Prepare the salad by putting spinach at the bottom of your platter. Add mandarins, cabbage, carrots, green onions, and chicken on top.
- Finally, garnish your salad with toasted cashews, sesame seeds, and chowmein noodles.
- Drizzle the remaining sauce and toss the salad.
A delectable treat for all family events – don’t forget to buy bulk cashews for this one. This cheesecake is not too sweet and hits all the taste buds perfectly.
For The Crust
- 12 Medjool dates (pitted)
- ¾ cups almonds (roasted)
- ¼ cup coconut (toasted)
- 2 teaspoons coconut oil
- A dash of vanilla
- 1 pinch of sea salt
For The Filling
- 2 cups cashews (raw and unsalted)
- ⅓ cup honey
- ½ cup coconut milk
- ¼ cup coconut oil
- 2 tablespoons lemon juice
- 2 teaspoons vanilla
- A pinch of sea salt
- 2 tablespoons butter (melted)
- Soak your cashews overnight in hot water and store them in the fridge for 8 to 16 hours. Drain and rinse them.
- Put all the ingredients of the crust in the food processor until the majority of components are processed. A coarse texture will give you more crunch. If you don’t like coconut flavor, simply make the crust made of digestive biscuits. Your mixture should come together easily when you bind it.
- Line a 6-inch springform baking pan with butter.
- Cool the crust for 15 to 20 minutes. When cooled, press it on the lined springform pan and set it aside. Make sure that the crust is spread evenly.
- Combine the ingredients of the fillings in the blender and process it until cashews reach a smooth and creamy texture. It will take a couple of minutes between high and low speed to reach this consistency.
- Pour the smooth texture in a 6-inch springform on which you lined the crust. Tap on the counter to remove air bubbles from the mixture. Just make sure that you do gentle taps.
- This is a flourless no-bake cheesecake, so you need to freeze it for a couple of hours. Some people freeze it overnight, and that’s fine as well.
- Take the cheesecake out a few hours before serving time. Remove the mold. If buttered properly, it will come out easily. However, if it’s sticking, you can warm the sides of the pans with a torch.
- Move the cake from mold to the serving dish. Put it in the fridge for a few hours so it becomes soft, creamy, and buttery.
- Serve it with your favorite sauce – strawberries, cranberries, or blueberries, your pick!
Cashews are an amazing nut. With multiple health benefits and the ability to blend well in any meal, cashews are indeed a superstar. Appetizer, entree, or dessert, it goes well with any course. All you have to do is to develop a thorough understanding of the flavors and textures. We have explained a complete three-course meal for you to try at the next family event. All these recipes consist of cashews, so don’t forget to ask if anyone has nut allergies before finalizing the menu.
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