Cashew Cream Cheese

 Ingredients:

3/4 cup raw cashew, soaked
2 tablespoons yogurt
1 small clove garlic
1 tablespoon nutritional yeast
1/2 tablespoon lemon juice
1/4 teaspoon salt
1/2 teaspoon herbs de provence
1 tablespoon chives
black pepper, to taste

Combine all ingredients in a food processor and blend until smooth. Transfer to a container, seal, and refrigerate. 

Cashew Butter Cookies

Ingredients:

1-1/2 cup almond flour
1 tablespoon egg replacer (optional)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
a pinch of salt
1 teaspoon vanilla
1/4 cup maple syrup
3 tablespoons coconut oil
1/3 cup cashew butter
1/4 teaspoon cardamom (optional)
20 cashews (optional)

Combine almond flour, egg replacer, baking powder, baking soda, and salt. Add the vanilla, maple syrup, coconut oil, and cashew butter. Refrigerate for at least half an hour.

Roll dough into balls and flatten onto a baking sheet. Sprinkle each with a pinch of cardamom and press a cashew into it, if desired.

Bake at 350 for 10 minutes, until the edges are golden. Allow to cool before removing from pan.

Chili Cashew Tofu Noodles

Ingredients:

8 ounces rice noodles
2 tablespoons honey
4 tablespoons soy sauce
3 tablespoons hoisin sauce
3 tablespoons lime juice
1 tablespoon coconut oil
1 block firm tofu, cut into cubes
1 clove garlic, minced
4 red chili peppers, seeded and chopped
1 large red bell pepper, cut into matchsticks
1 cup bamboo shoots (optional)
1 cup whole roasted cashews
hot pepper sauce, to taste
1/2 teaspoon sesame oil
4 green onions, chopped, divided white and green parts
1/4 cup cilantro, chopped

Soak noodles in hot water for half an hour (not all the way through).

Meanwhile, prepare the sauce by combining honey, soy sauce, hoisin sauce, and lime juice.

Heat coconut oil and add tofu. Fry the tofu in the oil and add garlic, chili peppers, red bell pepper, and white parts of the green onion. Cook for about 5 minutes then add cashews. Stir in rice noodles and bamboo shoots. Fold in sauce, hot pepper sauce, and remaining green onion. Cook until noodles are al dente. Remove from heat and stir in sesame oil and cilantro.

Garnish with more cilantro and serve with a wedge of lime.

Cashew Tofu Stir Fry

Ingredients:

1/2 cup vegetable stock
1 tablespoon cornstarch
3 tablespoons soy sauce
1/2 teaspoon ginger, minced
1/2 teaspoon hot pepper sauce
2 tablespoons grape seed oil
1 block firm tofu, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
8 ounces sliced water chestnuts
1 small onion, cut into 1 inch pieces
1/2 cup shiitake mushrooms, sliced
1 cup cashews, dry roasted
2 green onions, sliced

Stir together stock, cornstarch, soy sauce, ginger, and pepper sauce. Set aside. Toss tofu chunks in some flour or cornstarch.

Heat oil in a wok. Add bell pepper, water chestnuts, onion, and mushrooms. Stir fry for 5 minutes. Then add tofu. Cook another minute. Add the liquid mixture and stir until sauce thickens. Stir in cashews. Garnish with green onion.

Serve with jasmine rice.

* Can replace tofu with soy chicken