Fun Fact: Did you know that Cashews are actually seeds that grow on the outside of cashew apples!
Mind blown, right?
Ever seen a cashew apple tree before? Here you go….
Scroll down for:
- Why Cashews are so dang good
- 6 ways I use them at my place
- Our best recipes using cashews
Oh how I love thee, let me list the ways… (is that what Shakespeare said?)
Cashews are packed with:
- Vitamins (E, K, B6)
- Minerals (copper, phosphorous, zinc, magnesium, iron, selenium – all of which are so important for lots of our bodily functions)
- Antioxidants (we all know how important those babies are!)
- Healthy fats & Protein (great for the brain, and to keep you feeling fuller longer)
- Fibre (totally unsexy but totally bad ass when it comes to our health)
Zinc is such an underrated mineral for many reasons. One of which is immunity. You can find zinc in cashews, pepitas, chickpeas, oats and tofu. For more immunity boosting tips, head here.
Cashews may also support healthy blood, and studies show they’re surprisingly great for eye health! Along with carrots, eating cashews regularly may help protect the eyes from the type of damage that can lead to blindness as we get older. They may also help decrease the risk of cataracts!
According to Harvard research, two servings of nuts a day is helpful in fighting against cardiovascular disease, diabetes, and cancer.
Here’s some ways I use them at home allll the time. I hope you didn’t think cashews were simply for snacking on! 😉
Add a handful of cashews to your smoothie to add creaminess without the milk (and avoid making nut milk!). It’s more nutritious and economical than nut milk as you use the whole nut, with alll it’s goodness (think fibre, zinc…).
Because cashews are so soft and creamy, the whizz up really well. To go next level creaminess, soak them for a couple hours first.
TIP: I pre-soak cashews and throw ’em in the freezer. That way they’re always on hand – nice and soft for whenever I need them. If they stick together, just give them a little bang on the kitchen bench to loosen them up.
Get smoothie recipes here.
2. Creamy Sauces
Get creamy sauces without the dairy. Our family does eat some dairy, but I like to reduce it wherever I can.
Our kids love a cashew cheesy creamy sauce for pasta bakes.
I follow this loose recipe (often with a mushroom, onion, green beans and chicken base).
– 3/4 cup soaked cashews
– 1 cup water
– 3 tbsp nutritional yeast
– 2 tsp white wine vinegar
– half can coconut cream
– 2 tsp miso paste
Add to pan and stir. To thicken, add 1-2 tbsp of tapioca flour to super hot water, mix and pour into pan.
If you’re wanting to reduce dairy, you can still enjoy cheese, cream and milk…. all with cashews! Scroll down for recipes.
3. Stir Fry’s
I always throw a handful into stir-fry’s.
Click here for Lisa Corduff’s Special Sauce Beef Stir Fry recipe.
My kids love it.
4. Straight Up Snack / Trail Mix
For whatever reason, my kids don’t ‘do’ trail mix. But they WILL happily eat a maximum of 2 nuts / seeds / dried berries, paired together. Go figure.
5. Bliss Balls
Jess’ Salted Caramel Bliss Balls remain one of the most popular recipes ever to hit the blog.
And their deliciousness is partly due to… you guessed it. Cashews.
6. Base for Raw Desserts
Some of the yummiest raw desserts all start with Cashews.
Scroll down for 3 delicious raw cheesecake recipes!