EIGHT WAYS TO USE CASHEWS

Cashew nuts are such a versatile cooking ingredient. Their naturally creamy texture is perfect for making dairy-free cream, ice cream, milk and cheese. They also make a great addition to stir fries and curries.

Cashew nuts are a good source of magnesium and copper, and have around 18% protein. They have a low fat content of 43%, mostly from unsaturated fatty acids. In particular, cashew nuts are high in oleic acid, which is also one of the defining constituents of olive oil. Cashew nuts are also a great source of potassium, iron and zinc.

Here are some of the ingenious ways cashew nuts can be used…

Pumpkin Gnocchi with Cheezy Cashew Sauce

This is the perfect cosy autumnal recipe. Homemade gnocchi covered in a creamy cashew sauce.

Herb Cashew Cream Cheese

Cashew nuts make the creamiest cheese – who knew? This herb cashew cream cheese tastes delicious spread on crispbread or toast. Check out the full recipe here…

Creamy Tomato and Basil Soup (via heatherchristo.com)

You can add cashew nuts to smoothies and soups to make them more creamy. This recipe is vegan-friendly and suitable for those on a dairy-free diet.

Strawberry Cashew Ice Cream

Smooth, fruity ice cream – cashews help make this dish so super creamy, it’s hard to believe there’s no dairy in it!

Chocolate Cashew Butter (via howsweeteats.com)

This chocolate cashew butter makes a delicious dairy-free sandwich spread, and can also be used to decorate dairy-free cupcakes. We recommend adding orange extract for a luxury chocolate-orange spread!

Cashew Milk

Cashews are like a secret weapon in a vegan’s kitchen cupboard. They can be used to make cashew cream, milk and cheese. This recipe turns them into creamy milk – and, best of all, you don’t need to sieve the milk once blended. Check out the full recipe here…

Pink Berry Pancakes with Cashew Cream

Cashew cream makes the perfect accompaniment to our beautiful pink pancakes! Check out the full recipe…

Chocolate & Raspberry Cheesecake

This tempting cheesecake has a creamy cashew filling that sits on a soft biscuit-like base of almonds, medjool dates and a little sweet spice. See the full recipe here…

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