Our Recipes

Looking for more ways to use our delicious cashews? Look no further! View our tried & true recipes below!


Hawaiian Cookies: (yield 36-48 large cookies)

These yummy cookies are so versatile! Use them for appetizers, on cheese platters, in bread baskets or simply enjoy them as snacks.


  • 8-ounces butter
  • 8-ounces vegetable oil
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 egg
  • 21/4 cups All Purpose Flour
  • 3 tablespoons cornflakes, crushed
  • 6 tablespoons “Simply Salted” cashews, grind fine
  • 3 tablespoons coconut, fine
  • 6 tablespoons oatmeal
  • 1 teaspoon vanilla


Method: Combine fats and sugars together. Cream for several minutes. Add egg. Mix well. Add flour, dry ingredients, and flavoring. Chill for 30 minutes. Preheat oven to 350F. Scoop 2oz (about 4 tablespoons) of cookie dough and place on cookie sheet lined with parchment paper. Bake 10-14 minutes.


Blue Cheese Cookies

These yummy cookies are so versatile! Use them for appetizers, on cheese platters, in bread baskets or simply enjoy them as snacks.


  • 1 1/2 cups all-purpose flour
  • 1 cup extra-sharp cheddar cheese, shredded
  • 1 cup blue cheese, crumbled
  • 8 tablespoons unsalted butter, cut into 8 pieces and chilled
  • 1 tablespoon corn starch
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 4 oz. Herb N’ Nuts cashews, finely ground
  • Leftover seasoning from the bottom of Herb N' Nuts container 


  1. Process flour, cheeses, corn starch, paprika, cayenne, salt and 2 oz. Herb N' Nuts cashews in food processor until combined - about 30s
  2. Add butter and leftover Herb N' Nuts seasoning and process until dough ball forms - about 20s
  3. Transfer dough to counter and divide in half
  4. Roll each half into a 10-inch log
  5. Roll logs in the remaining Herb N' Nuts cashews and wrap in plastic wrap
  6. Refrigerate until firm - at least 1 hour
  7. Unwrap and slice logs into 1/4 inch thick coins
  8. Line two baking sheets with parchment paper and place cookies 1/2 inch apart
  9. Bake at 350F until cookies are light golden around edges - 22-28 minutes, rotating baking sheets halfway through
  10. Yield: 24-36 cookies


Nut n’ Honey Fruit Balls

These nutritious cookies are great because there is no added sugar or flour - making these delicious cookies gluten and sugar free! No fuss because there is no baking involved. All you do is place the ingredients in a food processor and turn the power on. My kids love this healthy treat and  repeatedly ask for them. Can a cookie be any easier to make? If you can find one, please let me know!


  • 1 cup Herb n’ Nuts Cashews
  • 1 cup pitted dates
  • 1 cup dried cranberries – or any combination of dried fruit you like
  • 1 tablespoon honey
  • 1 tablespoon apple juice
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon ginger


  1. Add all of the ingredients to a food processor and pulse until finely minced
  2. Measure a tablespoon of the mixture and shape into round balls in the palm of your hands. Place in an airtight container.
  3. You’re done!


Donuts with Lemon Rosemary Glaze: yield 20 donuts

Dough Method:

  1. Bloom yeast in water.Let set.
  2. 75-80F Combine rest of ingredients with dough hook.
  3. 7gm yeast, dry instant Add yeast/water mix and knead for 5-8 minutes.
  4. 2ea eggs Add nuts and knead 1-2 more minutes.
  5. 28gm sugar Let sit in bowl covered for 1.5-2 hrs until double.
  6. 28gm milk powder Punch down (deflate) and roll to .5” thickness
  7. 224gm bread flour Cut with donut cutter, cover, and rest 20 minutes.
  8. 168gm pastry flour Heat oil to 350F.
  9. 7gm baking powder Fry for 1-2 minutes on each side or golden brown.
  10. 7gm salt Cool. Garnish with icing and nuts.
  11. 84gm butter 84gm “Herb n’ Nuts” cashews, grind fine

*** vegetable oil (for frying)

Glaze Method:

  1. Combine sugar and syrup in a bowl.
  2. 224gm powdered sugar Add juice and start with half the liquid and stir.
  3. 1ea lemon juice/zest Add more liquid to desired consistency.
  4. 1tsp corn syrup Cover if not using right away or it will dry up.
  5. 6Tbl+ milk or water Dip donut in glaze. Garnish. Let dry. Enjoy!
  6. 28gm milk powder Punch down (deflate) and roll to .5” thickness
  7. tt “Herb n’ Nuts” cashew, grind fine
  8. tt rosemary, chopped fine


Compound Butters

Spiced Maple Butter

This butter makes a great addition to pancakes, waffles, toast,hot cereal and sweet potatoes.


  • 4 oz. butter
  • 2 oz. Sugar and Spice Cashews, grind fine
  • 4 oz. maple syrup
  • Juice/zest of an orange to taste


  1. Cream butter and orange juice/zest.
  2. Add maple syrup. 
  3. Add nuts.
  4. Roll into small logs for portioning.
  5. Store in freezer.


Herbed Goat Cheese

Spread this delicious butter on steaks, chicken, baked potatoes, mash potatoes, and vegetables.


  • 4 oz. butter
  • 4 oz. goat cheese, room temperature
  • 2 oz. Herb n' Nuts Cashews, grind fine
  • 1/2 teaspoon salt
  • black pepper to taste
  • lemon juice to taste


  • Cream butter and lemon juice.
  • Add goat cheese and seasonings. 
  • Add nuts.
  • Roll into small logs for portioning.
  • Store in freezer.

Chocolate Cashews "Energy" Bars

These sweet, chewy bars are great and they are no bake! Perfect to take on a hike, pack in a lunchbox or snack on at your desk for a quick pici-me-up.


  • 300 grams Sugar and Spice Cashews
  • 130 grams coconut flour
  • 288 grams agave nectar
  • 46 grams coconut oil
  • 232 grams dates, pitted
  • 1 kilogram dark chocolate (65% or higher) or quality coating dark chocolate


  1. Place cashews in a food processor and process until fine. 
  2. Add add flour and dates. Blend.
  3. In saucepan warm coconut oil until clear.
  4. Add nectar to oil. 
  5. Blend flour mixture in with oil and nectar.
  6. "While warm" press into molds, roll into ball or make into bars.
  7. Cool and place in refrigerator.
  8. Dip in melted chocolate and cool to set.


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