Recipes
Cheesy Crunchy Butternut Squash Slices
Looking for a flavorful dish to add to your Thanksgiving table? Impress your guests with this easy-to-make recipe! For the Butternut Squash:1 large butternut squash, seeded, and sliced into 1/4-inch roundsOlive oilSaltPepperFor the Ricotta Mixture:1 cup ricotta cheese1 cup spinach, chopped2 cloves garlic, mincedSweet and Salty CashewsParmesan (optional)1/4 cup Blue cheese, choppedSaltPepperHoneyNuts+Nust Sweet and Salty Cashews OR Nuts+Nuts Honey Sesame Cashews Instructions:Prep the Squash:Preheat oven to 380°F. Toss butternut squash slices with olive oil, salt, and pepper.Arrange on a baking sheet and roast for 20 minutes, flipping halfway through to add the topping and back in the oven for 10 more minutes.Prepare the Ricotta Mixture:For the Savory Option:In a bowl, combine 1/2 cup of ricotta cheese with sautéed garlic spinach, salt, and pepper. Mix well.Assemble and Serve:Once the squash is roasted, top each slice with a spoonful of the ricotta mixture and top it with Nuts+Nuts Sweet and Salty Cashews. For the Sweet Option:Top each slice with a spoonful of ricotta and chopped blue cheese, drizzle with honey, and top with Nuts+Nuts Honey Sesame Cashews.Enjoy with family and friends! Happy Thanksgiving!
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Fall Salad with Roasted Butternut Squash and Rosemary Maple Sea Salt Almonds
Craving a flavorful salad with autumn vibes? This arugula salad with roasted butternut squash, red onion, sweet dried figs, and our award-winning Maple Rosemary Sea Salt Almonds is the perfect cozy dish for the season! Here’s how to make it: -Roast 1 cup of butternut squash and ½ red onion (cubed) at 400°F for 25-30 minutes until golden and tender.-Toss 4 oz of fresh arugula into a bowl.-Add roasted veggies.-Drizzle with a simple dressing: 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp salt, and a dash of black pepper.-Top it off with dried figs and a pack of our Rosemary Maple Sea Salt Almonds for that sweet & savory crunch.
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Pineapple Soft Serve: Easy, Dairy-Free Dessert with Coconut Palm Sugar Cashews
Cool off this Labor Day weekend with this Pineapple Soft Serve recipe! This easy, dairy-free dessert combines fresh pineapple, creamy coconut, and coconut cashews for a refreshing, healthy dessert. Perfect for those seeking a gluten-free, vegan option, this soft serve is a must-try for summer! Enjoy with a sprinkle of toasted nuts from Nuts+Nuts for an extra crunch. Ingredients: 1 1/2 pounds fresh pineapple chunks, cut into 1/2-inch pieces (about 6 cups) 1 1/4 cups unsweetened coconut cream 1/4 water/rum/any liquid of choice Pinch of kosher salt Toasted unsweetened flaked coconut, for garnish How to make: Arrange the pineapple chunks in a single layer on a baking sheet lined with parchment paper. Freeze for at least 4 hours or until the pineapple is fully frozen. Place the frozen pineapple chunks into a high-powered blender or food processor. Add the coconut cream, agave nectar, and a pinch of kosher salt. Blend on high until the mixture is smooth and creamy, scraping down the sides as needed. This may take a few minutes, and you may need to stop and stir occasionally to get everything blended well. Pour the mixture into a large bowl and refrigerate for at least 2 hours to allow the flavors to meld and the mixture to firm up slightly. Spoon the chilled pineapple mixture into serving bowls and sprinkle coconut cashews over the top for added crunch.
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Tropical Chia Seed Pudding with Mangoes and Honey Sesame Cashews
High in omega-3s and fiber, this delicious treat features creamy chia pudding topped with juicy mangoes and a hint of honey sesame cashews for a naturally sweet finish. Perfect for a healthy start to your day or a refreshing Summer snack. Ingredients: Chia Seed Pudding: 4 tbsp of chia seeds 1.5 cups of almond milk (or any milk of your choice) 1 tablespoon maple syrup or honey (optional) 1 ripe mango, diced Any kind of other fruits, I use strawberries, diced Nuts+Nuts honey sesame cashews(for an added crunch) Fresh mint leaves (optional, for garnish) How to make: Prepare the Chia Pudding: In a bowl or jar, combine chia seeds, almond milk, and sweetener (if using). Stir well to ensure the chia seeds are evenly distributed. Wait for a minute or two. Stir again to ensure everything is mixed well. Cover the bowl or jar and refrigerate for at least 4 hours or overnight, until the mixture thickens into a pudding-like consistency. Assemble the Pudding: Once the chia pudding is set, give it a good stir. Divide it into serving bowls or jars. Top each serving with diced mangoes and strawberries Add a handful of Nuts+Nuts Honey Sesame Cashews for a delightful crunch. Garnish and Serve: Garnish with fresh mint leaves, if desired, and serve immediately. Enjoy your tropical chia seed pudding!
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Whipped Goat Cheese, Cranberries, and Rosemary Maple Almonds
This Thanksgiving, we have a super easy and delicious recipe to add a touch of nutty goodness to your gathering. Try Whipped Goat Cheese with Cranberries and Nuts+Nuts Rosemary Maple Almonds. It's a delightful combination of creamy, sweet, salty, and tangy flavors. This recipe is inspired by @cheesegal. Give your Thanksgiving celebration an extra special treat with this mouthwatering recipe! Ingredients: For the cranberry sauce:8 oz of fresh cranberries3/4 cup of waterZest and juice of 1 orange1/2 cup of brown sugar, adjust to tasteFor the whipped goat cheese1 medium size log of goat cheese (10 oz)2 tsp of maple syrup2 tbsp of olive oilpinch of saltHow to make:-To prepare cranberry sauce, combine all the ingredients into a sauce pan over medium high heat. Cover the pan for 5 minutes, then reduce the heat and simmer for 10 minutes or until the cranberries begin to burst. Remove from the heat and let it cool. The cranberry sauce can be made in advance.-In a food processor, blend goat cheese, olive oil, and maple syrup until smooth and whipped.-Assemble by layering goat cheese, cranberry sauce, and topping it with Nuts+Nuts Rosemary Maple Sea Salt Almonds. Serve with toasted baguette or crackers.Selamat makan!
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Roasted Sweet Potatoes Topped with Lightly Salted Cashews and Creamy Tahini Dressing
Fall is here and we're embracing the cozy goodness of warm salads. We've roasted some sweet potatoes and combined various ingredients found in our fridge. To add an extra touch of protein and crunch, we included Nuts+Nuts Lightly Salted Cashews. Here's the recipe for our Sesame Tahini Dressing: Ingredients: 1/4 cup of olive oil 1/4 cup of tahini (we prefer Trader Joe's organic tahini) 2 tsp of lemon juice 1 tbsp of Dijon mustard 2 tsp of maple syrup 1 grated small garlic clove Salt and pepper to taste 1 tbsp of water (more if needed) Instructions: -Whisk and mix well all the ingredients -Add salt and pepper to taste -If the dressing is too thick, gradually add half a tablespoon of water at a time until you reach the desired consistency. -Pour over the creamy dressing over salad. Selamat makan!
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Chilled Soba Noodles with Chili Lime Cashew Sauce
We all need a refreshing meal on this hot summer day! So let’s make chilled soba noodles with Nuts+Nuts’ chili lime cashew sauce. So easy and nutritious! Ingredients: 1 bag of 4 oz Nuts+Nuts chili lime cashews 1 cup of hot water 2 tbs of olive oil 1 tbs of sambal oelek/sriracha (optional to make it spicier) 1-2 tbsp of rice vinegar to taste 1-2 tbs of lemon juice to taste 1-2 servings of soba noodles 1 tsp sesame seeds Cucumber Salt to taste How to make: 1. Cook the soba noodles according to the package instructions, then rinse them under cold water to chill.2. Julienne the cucumber or any veggies you have.3. To make the sauce: In a blender, combine Nuts+Nuts’ 4 oz of chili lime cashews, 10 tbsp of warm water, 2 tbsp of olive oil, 1 tbsp of sambal oelek/sriracha (optional for added spiciness), 1-2 tbsp of lemon juice to taste, 1-2 tbsp of rice vinegar to taste, and salt to taste. Blend until smooth and creamy. If the sauce consistency is too thick, start by adding 1 tbsp of warm water to thin it out until desired consistency.4. Mix the chilled soba noodles with the chili lime cashew sauce.5. Garnish with cucumber and sprinkle with sesame seeds. Enjoy immediately.Selamat makan!
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Rujak Buah with Chili Lime Cashews at Instagram Live
Summer is here and I am collaborating with Miranti Gumayana @si_mir to make RUJAK BUAH together at Instagram. Rujak Buah ((buah is fruit in Indonesian) is an Indonesian fruit salad consisting of a delicious combo of spicy, sour, and sweet sensation. It is a great appetizer/side dish to accompany your BBQ. Here is the recipe. You can use any kind of fruits however we would recommend these fruits: - 1 cup of cut granny smith apples - 1 cup of cut pineapple - 1 cup of cut watermelon - 1 cup of cut mango Ingredients for the sauce - 6 tbsp of palm/coconut sugar (I got mine at Trader Joe's) - 2 tbsp hot water - 1/2 tsp salt - 1 tsp tamarind paste or 4 tsp apple cider vinegar - note: i use 1/2 tbsp of fresh tamarind pulp, soaked in 1 tbsp hot water, then strained well thru a sieve - 1-2 medium red chilies or 1/4 of jalapeno (optional, for spicy taste) - Half a pack of 1.76 oz nuts+nuts chili lime cashews How to: - Cut fruits to bite size, place in serving glass/bowl, chill in fridge. - Dissolve palm sugar with 2 tbsp hot water, stir until smooth. - Put all ingredients in a food processor for a couple of seconds. The consistency should be kind of chunky. - Adjust sugar/salt/tamarind or apple cider vinegar to your taste. - Drizzle over chilled cut fruits & serve immediately. Selamat makan!
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Roasted Cauliflower Soup with Black Pepper Cashews
Ingredients: 1 head of cauliflower 1 onion, cut in half with skin 3 cloves of garlic with skin 4 cups of broth (you can use any kind of broth) 1/4 cup of Nuts+Nuts black pepper cashews, and some for garnish 2 tbsp olive oil pinch of nutmeg 1 tbsp lemon juice salt and pepper to taste -Preheat oven to 425F -Cut washed cauliflower into florets and place them on baking sheet lined with parchment paper -Place garlic and onion also on the baking sheet. Place the onion cut side down. -Drizzle with olive oil and season with salt and pepper. Toss to fully coat cauliflower, onion, and garlic. -Roast for about 30 minutes or until tender. Stir halfway through. -Once it is cool enough to handle, remove skin from garlic and onion. -Transfer cauliflower, onion, and garlic into a blender along with broth. -Add a pinch of nutmeg, lemon juice, salt, and pepper to taste -Mix well -Garnish with chopped black pepper cashews
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