Recipes
Fig Goat Cheese with Rosemary Maple Almonds
It's fig season! Let's make a quick high protein snack.Ingredients:5 fresh figs3 tbsp goat cheese (or any kind of soft cheese)Lemon thymeHoneyNuts+Nuts rosemary maple almondsHow to make it:- Cut off the stem and make a deep cross on the top of each fig without cutting all the way through the base.-Stuff with goat cheese.-Sprinkle with lemon thyme.-Put in air fryer at 360F for 5 minutes or bake in the oven at 385F for 10 minutes.-Put the figs on a plate and drizzle with honey and topped with our Rosemary Maple Sea Salt almonds. Selamat makan!
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Cold Spicy Summer Noodles with Chili Lime Cashews
These cold noodles with our Chili Lime Cashews come together in minutes—perfect for when you’re craving something refreshing with a little kick. Ingredients:-1 bag of 4 oz Nuts+Nuts chili lime cashews- 1/2 cup of hot water (depends on consistency you want)- 1 tbsp of sesame oil- 1 tbsp of sambal oelek/sriracha (optional to make it spicier)- 1-2 tbsp of rice vinegar to taste- soba noodles (or instant noodles, anything you prefer!)- 1 tsp sesame seedsToppings: - Cucumber, green onions, and boiled egg- Salt to tasteHow to make:1. Cook the 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, 1/2 cup of warm water, 1 tbsp of sesame oil, 1 tbsp of sambal oelek/sriracha (optional for added spiciness), 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 soba noodles with the chili lime cashew sauce.5. Garnish with cucumber, scallions, and egg, sprinkle with sesame seeds. Enjoy immediately.Selamat makan!Tip: Make extra sauce and keep it in the fridge for an easy go-to meal anytime.
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Easy Elote Recipe with Chili Lime Cashews
No cobs—just sweet kernels tossed with all the delicious fixings: mayo, cotija cheese, lime, chili, and cilantro. Ingredients: 2 roasted corn cobs Juice of half lime 1-2 tbsp of Kewpie Mayonnaise Grated cotija cheese (to taste) Handful of cilantro, thinly sliced (optional) Tajin and chipotle powder for heat Handful of Nuts+Nuts Chili Lime Cashews Corn chips How to: -Let the roasted corn cool, then slice off the kernels. -In a bowl, mix kernels with mayonnaise, lime juice, cotija cheese, and cilantro. -Sprinkle in Tajin and chipotle powder for extra heat -Top with our Chili Lime Cashews for that perfect crunch. -Serve with corn chips and enjoy. Selamat makan!
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Crunchy Cucumber Salad with Tomatillo Jalapeno Dressing and Chili Lime Cashews
This crunchy cucumber salad was a hit at our weekend gathering. It's tangy, crunchy, a little spicy and topped with our Chili Lime cashews for the extra protein. Here's how to make it! Ingredients for salad: 1 lb of Persian cucumbers, halved lengthwise 1.5 tbs sea salt 2 tbs (or more) of crumbled cotija cheese 1 tbs of chopped cilantro A handful of Nuts+Nuts Chili Lime Cashews Ingredients for dressing: 2 tbs of olive oil 1 jalapeno, seeded 1 garlic clove 2 tbs fresh lime juice How to make: -Combine all the ingredients for dressing into a food processor. Blend until smooth. -Slice the halved cucumbers into 1/2 inch pieces. -Toss cucumber slices with sea salt in a large bowl. Let sit for 20 minutes to draw out excess moisture. -Drain the liquid, rinse the cucumbers with cold water, and pat dry with paper towel. -Toss cucumbers with the dressing. Add crumbled cotija cheese, chopped cilantro, and a generous handful of Nuts+Nuts Chili Lime Cashews. -Drizzle with chili crisp oil for an extra spicy kick. Selamat makan! (That's enjoy your meal in Indonesian).
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Viral Carrot Salad with Honey Sesame Cashews
Let’s make this viral carrot salad and top it with our crunchy Honey Sesame Cashews for extra protein and crunch!Ingredients:-3 medium carrots, washed and peeled-1 tbs of soy sauce-1 tbs of rice vinegar-1 tbs of sesame oil-a handful of our Honey Sesame Cashews-half of green onion for garnish-about 1 tbs of sesame seedsHow to make:-Shred the carrots using vegetable peeler-Put the shredded carrots in a medium sized bowl-Add soy sauce, rice vinegar, and sesame oil to the carrots and mix well. Pour some sesame seeds.-Add green onions-Topped the carrots salad with our Honey Sesame Cashews.Selamat makan!
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Coconut Lemongrass Butternut Squash Soup With Chili Lime Cashews
We've been nuts for butternut! Celebrate fall with this coconut lemongrass butternut squash soup, topped with our very own Chili Lime cashews. Ingredients: 1 medium butternut squash 2 shallots3 garlic cloves½ onion1 can coconut milkHandful of Nuts+Nuts chili lime cashews2 stalks lemongrass2 tsp of freshly grated ginger1 cup of broth/water (add more for desired consistency)Sea salt and pepper to taste Olive oil - Preheat the oven to 400F. Line a baking sheet with parchment paper. - Cut butternut squash into wedges and scoop out the seeds. - Drizzle with olive oil and season with a pinch of salt and pepper. - Wrap the garlic cloves and shallots in foil and place on the baking sheet. Roast for 30-40 minutes, or until the squash is tender. - Trim the root end and the tough upper steam of the lemongrass. Lightly smash the stalk to loosen the layers, then take off the thick outer layers. Dice the tender inner part. - Once the squash is cool enough to handle, remove the flesh. Unwrap the garlic and shallots, and peel them.- Heat a drizzle of olive oil in a medium-sized pot over medium heat. Add the onions and saute until caramelized. Add the roasted squash, shallots, garlic, lemongrass, ginger, broth, salt, and pepper in the pot. Stir and heat until combined. Add the coconut milk last. - Carefully transfer the mixture to a blender and blend until smooth and creamy. Add more broth or water to thin the soup to your desired consistency. Taste and adjust seasonings as needed. - Pour the soup into a bowl, garnish with sunflower seeds and Nuts+Nuts Chili Lime Cashews for a crunchy, tangy finish.
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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 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 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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