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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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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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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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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Coconut Cashews with Palm Sugar French Toast
Ingredients (serves 2 ): 4 slices of whatever toast you have at home 2 eggs 1/2 cup almond milk 1/2 tsp vanilla extract 1/2 tsp ground cinnamon 1/2 cup of Nuts+Nuts coconut palm sugar cashews a dash of salt butter -Heat up cast iron pan to medium heat. -Whisk eggs and combine almond milk, vanilla extract, ground cinnamon, and salt. -Add butter to heated cast iron pan -Put bread in egg mixture, soaking both sides and transfer to hot cast iron pan and cook until golden about 3 minutes per side -Pour maple syrup and add Nuts+Nuts coconut palm sugar cashews for topping. Don't forget to add the coconut flakes too. Selamat makan!
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Summertime Pasta Salad with Spicy Cashew Kick
Bring this easy summertime dish to BBQ's! INGREDIENTS: 1 box elbow noodles 1 head (bag/bunch) of celery 1 bag of regular sized carrots 4 (larger sized) cans of tuna-fish (5 cans if you prefer) 1/2 jar mayonnaise (or less) Nuts+Nuts spicy cashews (amount will vary depending on personal preference) DIRECTIONS: Bring noodles to a boil as directed on box and drain water; place cooked noodles in a large mixing bowl and set aside. Open and drain the water/oil from cans of tuna. Place drained tuna in a new mixing bowl and using a fork, break tuna up (giving it a shredded look). Combine shredded tuna with pasta (preferably using sanitized hands as this more evenly coats tuna around pasta and also prevents noodles from being damaged by utensils). Using a sharp knife, dice entire bag of celery into small, cubed pieces. Peel and discard the outer layer of skin off carrots. Chop entire bag into cubed or shaved pieces. Combine celery and carrot pieces into bowl of pasta/tuna and mix together. Add desired amount of mayonnaise to pasta (preferably using your hands to evenly combine). Depending on personal taste, you may want more or less mayonnaise but should not need more than 1/2 of a large sized jar. Crumble cashews. For this step I placed cashews in a ziploc bag and very gently crushed them using a hard object. Be careful not to overdo the crushing….end result should be small, broken up cashews. Add cashew pieces to pasta bowl and mix. The flavor from our spicy cashews should be enough that you don’t need to add any salt or pepper. Once all ingredients have been combined, cover pasta bowl with saran wrap or foil and place in refrigerator overnight. Remove from fridge only when ready to serve as this dish is meant to be served chilled. Enjoy refrigerated leftovers for up to one week.
Learn moreAsparagus with Black Pepper Cashews
Ingredients:1/2 small read onionzest of 1/2 lemon1 tbsp olive oil1 lb of asparagus, woody ends trimmed1/2 cup of chopped Nuts+Nuts black pepper cashewsSalt - Sauté asparagus and red onion with olive oil until tender (about 4 minutes)- Add lemon zest and chopped black pepper cashews
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