Green Bean Casserole

Yield: 3-4 servings

1 cup cashews, plus 1 tbsp for topping

1 cup water

1 lb green beans

8 oz crimini mushrooms

2 or 3 shallots

1 tbsp apple cider vinegar

3 cloves garlic

1/2 lemon

1/2 tsp red pepper flakes

1/2 tbsp nutritional yeast

1 tbsp olive oil

salt and pepper, to taste

1. Soak cashews. Place cashews in a small bowl and cover with water. Ideally, the cashews should soak for 2 to 4 hours in cool water, but 30 minutes in warm water will work.

2. Preheat oven to 350F. Line a baking dish with parchment paper.

3. Prep green beans. Cut the stems off of your green beans, then cut them into uniform bite-size pieces (about 1.5 inches in length).

4. Cook green beans. Bring a large pot of water and a generous pinch of salt to a boil. Add green beans and cook for 5 minutes. Immediately strain and add green beans to an ice bath to stop cooking.

5. Prep the other ingredients. Slice mushrooms. Chop shallots. Smash and remove the skins of your garlic. Cut your lemon in half and juice half.

6. Prepare the cashew cream. Drain and rinse the cashews. Add cashews, water, garlic, lemon juice, and salt and pepper to a blender. Blend until smooth and creamy. Set aside.

7. Cook. In a skillet, heat olive oil over medium heat. Add mushrooms and cook for 4 minutes. Add shallot and red pepper flakes, and cook for another 3 minutes. Add apple cider vinegar to deglaze the pan. Cook for 1 minute then remove the pan from heat.

8. Add in the cashew cream and green beans and stir to combine evenly. Pour into prepared baking dish.

9. Roughly chop the remaining cashews and mix with nutritional yeast. Sprinkle mixture over casserole and bake for 15 minutes.

https://blog.cleanprogram.com/vegan-green-bean-casserole/

Lemon Bars

Yield: 8x8 pan

Filling:

1 cup cashews

1 cup coconut cream

2 tbsp arrowroot or cornstarch

1/2 cup lemon juice

1 tbsp lemon zest

pinch salt

1/4 cup maple syrup

2 tbsp icing sugar

Crust:

1 cup oats

1 cup almonds

1/4 tsp salt

2 tbsp coconut sugar

1 tbsp maple syrup

4-5 tbsp coconut oil, melted

1. Add cashews to a small bowl and cover with boiling hot water. Let soak for 1 hour, then drain thoroughly.

2. In the meantime, preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper.

3. Add oats, almonds, salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.

4. Transfer to a medium mixing bowl and add maple syrup and coconut oil, starting with lesser end of range. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.

5. Transfer mixture to prepared dish and spread evenly. Press down firmly until evenly distributed and well packed.

6. Bake for 15 minutes, then increase heat to 375F and bake for 5 to 8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350F.

7. Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, salt, and maple syrup. Mix on high until very creamy and smooth.

8. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.

9. Bake for 20 to 23 minutes or until the edges look very slightly dry and the center appears jiggly but not liquidy.

10. Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) for at least 4 hours, preferably overnight.

11. To serve, slice and sift with icing sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days.

https://minimalistbaker.com/creamy-vegan-lemon-bars/

Bliss Balls

Yield: 15

1 cup cashews

1 cup oats

3 tbsp shredded coconut

2 tbsp cacao powder

1/4 cup chia seeds

2 tbsp honey (or maple syrup)

2 tbsp tahini (or other nut butter)

1 tbsp coconut oil, melted

1/4 tsp salt

1. In a food processor, pulse cashews, oats, coconut, cacao powder, and chia seeds until fine.

2. Add in honey, tahini, coconut oil, and salt. Pulse again until mixed together.

3. Using your hands, roll into bite-sized balls. Store in refrigerator until ready to eat.

https://foodonyourfacebeauty.com/2018/01/11/food-for-thought-brain-boosting-bliss-balls/

Thai Yellow Coconut Chicken Curry

Yield: 4 servings

1 tbsp coconut oil

1 onion, diced

3 cloves garlic, minced

1 tbsp ginger, minced

1 Thai red chili (or serrano pepper), thinly sliced (optional: with seeds)

salt and pepper

1 lb chicken thighs, cut into pieces

3 tbsp red curry paste

1 can coconut milk

2 tbsp coconut sugar

1 tbsp tamari

2 tsp ground turmeric

1 red bell pepper, diced

1 green bell pepper, diced

1 ripe mango, cubed

1/4 cup peas

juice of 1 lemon

1/4 cup cashews

fresh cilantro, for serving

1. In a large pot, heat coconut oil over medium heat. Once hot, add onion, garlic, ginger, and chili. Add a pinch of salt and pepper, and sauté for 2 to 3 minutes, stirring frequently.

2. Add chicken and stir.

3. Add red curry paste and stir, and cook for 2 minutes more.

4. Add coconut milk, coconut sugar, tamari, and turmeric. Bring to a simmer.

5. Once simmering, add red pepper and green pepper. Reduce heat slightly to medium-low and cook for 5 to 10 minutes, stirring occasionally.

6. Once the peppers are softened, add mango, peas, and lemon juice, and simmer for 2 to 3 minutes more over low heat.

7. Garnish with cashews and cilantro and serve over rice.


https://minimalistbaker.com/thai-yellow-coconut-curry-mango/

Creamy Dill Dressing

Yield: 1/2 cup

1/4 cup cashews, soaked for at least 2 hours

2 tbsp sunflower seeds, soaked for at least 2 hours

juice of 1/2 a lemon

1 tbsp red wine vinegar

2 tsp dijon mustard

2 tsp maple syrup or honey

salt and pepper

2-3 tbsp water, or more if necessary

3-4 sprigs of dill, leaves removed and chopped

1. Place all ingredients except for the dill into a blender and blend on high until the mixture is creamy and homogenous. Thin out with additional water until you get an appropriate dressing consistency.

2. Remove dressing from the blender and stir in the chopped dill.

http://thefirstmess.com/2013/06/19/a-real-mess-of-peas-recipe/

Miso Spaghetti with Brussel Sprouts and Lemon

Yield: 3-4 servings

Sauce:

1/2 cup cashews, soaked 3-4 hours

1 tbsp white miso paste

1 clove garlic, chopped

1/2 tsp dijon mustard

1/2 cup water

2 tbsp lemon juice

1 tbsp olive oil

salt and pepper

Pasta:

1 tbsp olive oil

2 cups brussels sprouts, halved

1 tbsp lemon juice

8 oz spaghetti

salt and pepper

1/2 tsp chili flakes

1. In a high-speed blender, puree the cashews, miso paste, garlic, dijon mustard, water, lemon juice, olive oil, and salt and pepper until smooth.
2. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain, reserving 1 cup of the pasta water. 

3. While pasta is cooking, in a large skillet, heat the oil over medium-high heat. Add the brussels sprouts, cut side down, along with a pinch of salt. Let them sear until the cut side becomes golden brown, 2 to 3 minutes. Toss and continue cooking for an additional 7 to 10 minutes, or until tender.

4. Add a squeeze of lemon juice to the pan and toss once more.
5. Add cooked pasta and sauce to the pan, adding pasta water as needed to thin the sauce and make it creamy. 

6. Serve pasta hot with freshly ground black pepper and chili flakes.


http://thefirstmess.com/2016/03/30/vegan-creamy-miso-pasta-w-brussels-sprouts-recipe/

Coconut Lime Energy Bites

Yield: 16

1/2 cup almonds

1/2 cup cashews

1 1/2 cups medjool dates, pitted

zest and juice from 3 limes

1/2 cup unsweetened shredded coconut

1. Add the almonds and cashews to the bowl of a food processor. Pulse until nuts are finely chopped, but not too long that the nuts to turn into a paste.
2. Add the dates, lime zest, and lime juice. Pulse until the dates are finely chopped and the mixture starts to clump.
3. Shape the mixture into 1-inch balls.
4. Roll in coconut to coat outside of the balls.
5. Store in an airtight container in the refrigerator for up to 1 week.

http://www.spoonfulofflavor.com/2014/01/27/key-lime-coconut-energy-bites/

Sundried Tomato Pasta

Yield: 4 servings

1 lb dry gluten-free pasta

1 cup spinach

1/2 cup sundried tomatoes, diced

2 tbsp basil, finely chopped

zest of 1 lemon
1 tbsp white wine vinegar (optional)

1 tsp red pepper flakes

salt and pepper

vegan parmesan cheese

Sauce:

1/2 cup cashews, soaked

1/2 cup water

2-3 cloves garlic, finely minced

1/3 cup sundried tomatoes

2 tbsp lemon juice

1/2 tsp salt

splash olive oil

1. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Strain.
2. Meanwhile, in a high-speed blender, add all the sauce ingredients. Blend on high speed until smooth.
3. When pasta is done cooking, heat a large skillet over medium-low heat. Add the spinach, sundried tomatoes, basil, and sauce. Cook until the spinach is just wilted.
4. Add the cooked pasta, lemon zest, white wine vinegar, red pepper flakes, and season with salt and pepper. Garnish with vegan parmesan cheese. Serve immediately.


Oh She Glows Every Day

Cashew Sour Cream

Yield: 1 cup

3/4 cup cashews, soaked

3/8 cup water

1 tbsp lemon juice

1 tsp apple cider vinegar

1/4 tsp salt

1. Combine all ingredients in a high-speed blender. Blend until smooth.
2. Will stay fresh in an airtight container in the fridge for up to 1 week or in the freezer for 4 to 6 weeks.


Oh She Glows Every Day

Cashew Caesar Salad Dressing

Yield: 3/4 cup

1/2 cup raw cashews, soaked overnight

1/4 cup water

2 tbsp olive oil

1 tbsp lemon juice

1/2 tbsp dijon mustard

1/2 tsp garlic powder

1 small garlic clove, finely minced

1/2 tbsp worcestershire sauce 

2 tsp capers

1/2 tsp salt
1/2 tsp pepper

1. Add all ingredients into a high-speed blender, and blend on high until the dressing is smooth. 

http://ohsheglows.com/2014/11/24/crowd-pleasing-vegan-caesar-salad/

Cashew Chicken

Yield: 2-3 servings

1 tbsp tamari

1 tbsp fish sauce

1 tbsp maple syrup
1 tbsp hoisin
2 tbsp coconut oil

2 boneless, skinless chicken breasts, cut into thin pieces
1 small onion, diced

2 cloves garlic, minced

1 red pepper, diced

1 green pepper, diced

3/4 cup cashews

2 stalks green onion, thinly sliced

1. In a small bowl, combine tamari, fish sauce, maple syrup, and hoisin. Set aside.

2. In a large skillet, heat the oil over high heat. Once the skillet is hot, add the chicken and cook until both sides turn slightly brown. Remove chicken from the pan.

3. In the same skillet, add the onion and garlic and saute for 3 minutes.
4. Add the bell peppers and cashew nuts. Toss and cook for 2 minutes.
5. Add the chicken and then the sauce. Stir to combine well.
6. Garnish with green onion and serve immediately with steamed rice.

http://rasamalaysia.com/thai-cashew-chicken/2/

Cashew Cheese Sauce

Yield: 1 cup

1 cup cashews

juice of 1 lemon

1 tbsp nutritional yeast
1/4 cup water

salt and pepper

1. Combine all ingredients in a blender and process on high until totally smooth.


https://deliciouslyella.com/salad/

Curry and Lime Spiced Cashews

Yield: 2 cups

2 cups cashews

1 1/2 tbsp melted coconut oil or olive oil

1 tbsp maple syrup

1 tbsp green curry paste
1 1/2 tbsp coconut sugar

1 tsp curry powder

1/2 tsp ground cumin

1/2 tsp ground ginger

1/2 tsp ground turmeric

1/2 tsp sea salt

1 tsp lime zest

1. Preheat oven to 325F.  Line a baking sheet with parchment paper.

2. Place cashews on prepared baking sheet. Bake for 5 minutes.

3. In the meantime, in a medium bowl, add oil, maple syrup and green curry paste. Whisk thoroughly to combine.

4. Remove slightly toasted cashews from the oven and add directly to the curry mixture. Toss to combine.
5. Add remaining spices (coconut sugar through sea salt), and toss thoroughly to combine.

6. Add back to baking sheet and bake for another 8 to 12 minutes, or until golden brown and roasted.
7. Once the cashews have cooled a bit, sprinkle with lime zest and toss to coat.

8. Store leftovers in an airtight container at room temperature for 2 to 3 weeks. Best within the first week.

http://minimalistbaker.com/curry-spiced-cashews/

Cashew Garlic Sauce

Yield: 1 cup

1/2 cup raw cashews, soaked
1/4 cup water
1 small clove garlic
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp green onion, chopped
1 tsp maple syrup
salt and pepper

1. Soak cashews in water for at least 4 hours and up to 12 hours. Drain and rinse well.
2. Add cashews to a blender with all other ingredients. Blend on high. Up to 1/4 cup of additional water can be added in increments until the desired consistency is reached. Season to taste.


https://www.mynewroots.org/site/2012/11/wild-mushroom-lentil-burgers-with-cashew-garlic-sauce-at-whole-living/

Vegan Parmesan Cheese

Yield: 1 cup

3/4 cup cashews (or pumpkin seeds)
3 tbsp nutritional yeast
1 tsp salt
1/4 tsp garlic powder

1. Add all ingredients to a food processor and pulse until a fine meal is achieved.
2. Store in the fridge. Lasts for several weeks.


http://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/

Chipotle Aioli

Yield: 1 cup

3/4 cup cashews

1/2 cup unsweetened plain almond milk (or water)

2 tbsp lemon juice

1-2 tsp maple syrup

2 chipotle peppers in adobo sauce (or to taste)

1-2 tbsp avocado or grape seed oil (optional, for creaminess)
1/4 tsp salt

1. Soak cashews in water overnight. Drain thoroughly before using. 

2. Add soaked, drained cashews to a high-speed blender with all remaining ingredients.

3. Blend on high until creamy and smooth, adding additional water or almond milk as needed to encourage blending. Scrape down sides as needed.

4. Serve immediately or refrigerate. Leftovers will keep covered in the refrigerator up to 5 days.

http://minimalistbaker.com/5-ingredient-chipotle-aioli/