Our Recipes

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


Spaghetti with Marinara Sauce

Just like your mom used to make, except with a cashew twist!


  • 2 large shallots
  • 5 medium garlic cloves
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • 28-ounce can tomato puree
  • 3/4 teaspoon kosher salt
  • freshly ground pepper
  • 1/2 cup cashew cream (find ingredients and directions in a recipe below)
  • 2 tablespoons capers, drained
  • 1 pound bucatini pasta
  • Basil leaves for garnish


1. Make the cashew cream. The recipe for this is on this page.

2. Thinly slice the shallots. Mice the garlic.

3. In a large sauce-pan, heat the olive oil over medium-low heat. Add the shallots, garlic, and oregano and gently saute. Stir occasionally until translucent, 3-5 minutes.

4. Pour in the tomato puree, kosher salt, and pepper. Bring to a bubble, then reduce the heat and maintain a low simmer for 20 minutes, stirring occasionally. Stir in cashew cream and capers, and simmer for another 5 minutes.

5. Boil the pasta in plenty of salted water according to the package instructions. Using a slotted spoon or tongs, slowly transfer the hot pasta to the tomato sauce, tossing to coat. Serve hot, garnished with torn or sliced basil, a drizzle of olive oil, and additional pinch of salt if necessary.

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. This recipe yields 24-36 cookies.


  • 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.


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

Make donuts yourself! These unique donuts are sweet with a delicious rosemary crunch.

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. “Herb n’ Nuts” cashews to taste, grind fine
  8. Rosemary to taste, chopped fine


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


  1. Cream the butter and lemon juice.
  2. Add goat cheese and seasonings.
  3. Add Herb N' Nuts cashews.
  4. Roll into small logs for portioning. Store in the 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 pick-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.


Vegan Cashew Fettucine Alfredo

It's unlike any fettucine alfredo you've ever had before! Our Simply Salted cashews will add new flavor to this classic Italian dish.


  • 1lb fettuccine noodles (use gluten-free, legume, or zucchini noodles if desired)
  • 4 garlic cloves
  • 1 small head cauliflower (1 1/2 to 2 pounds), enough for 6 cups florets
  • 4 tablespoons olive oil
  • 1 cup Simply Salted cashews
  • 2 cups vegetable broth
  • 1/8 teaspoon onion powder
  • 1/8 + ¼ teaspoon ground black pepper
  • Pinch nutmeg
  • 1 teaspoon kosher salt
  • Finely chopped parsley


1. Mince the garlic and chop the cauliflower.

2. Make the pasta by bringing a large pot of salted water to a boil. Boil the pasta until it is al dente. Then, drain the pasta and return it to the pot.

3. To start the sauce, heat the olive oil in a large Dutch oven, pot, or saucepan (that has a cover) over medium heat.

4. Add the cauliflower and "Simply Salted" cashews and saute for 4 minutes until lightly browned.

5. Add the garlic and cook for 1-2 minutes until fragrant.

6. Add the vegetable broth, onion powder, black pepper, 1/2 teaspoon kosher salt. Bring to a simmer, then cover and cook 6-7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.

7. Blend the sauce by carefully transferring the contents to a blender and adding the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Blend on high until a smooth sauce forms.

8. Pour about 5 cups of the sauce (1 cup will be leftover) into the pasta. Top with finely chopped parsley and serve.

Cashew Butter

Yes, cashew butter really is this simple! Store in the pantry for 1 month or refrigerate for 3-4 months.


  • 1 cup "Simply Salted" cashews
  • Pinch of salt


1. Roast the cashews for 10 minutes at 325F on a pan

2. Add the cashews into a food processor and blend for 4 minutes

3. Add a pinch of salt and blend for 2-3 more minutes until you see a creamy texture. Serve and store.

Spicy Vegan Lettuce Wraps

Healthy and spicy with a crunch! These lettuce wraps are a great vegan meal option.


  • 2 cups uncooked brown rice
  • 1 package organic tofu
  • 1 tablespoon olive oil
  • 1 cup frozen corn
  • 1 tablespoon chili powder
  • 1/2 cup "Hern N' Nuts" cashews
  • 3 tablespoons soy sauce
  • 1/2 teaspoon hot sauce (Sriracha)
  • 2 carrots
  • 3 small heads of lettuce (or 1 large)
  • Sauce of choice (to serve)


1. Cooke the brown rice and then seasons it with kosher salt and a drizzle of olive oil

2. Drain the tofu by pressing it for 5 minutes or more.

3. In a large non-stick skillet, heat the olive oil.

4. Add the tofu and break it in small pieces with a spatula. Saute for about 15 minutes, until brown.

5. Add the frozen corn and stir for a few minutes until most of the liquid has cooked out of the tofu.

6. Add the chili powder and cashews and stir to combine. Then, add the soy sauce and hot sauce until the liquid is absorbed. Remove from heat.

7. Peel and grate the carrots. Wash and dry the lettuce leaves.

8. Serve by placing the rice, tofu cashew mixture, and grated carrots within a lettuce leaf. Roll up the leaf and enjoy!

Creamy Cilantro Sauce

This creamy sauce is perfect with roasted potatoes, on nachos, and as a taco or seafood sauce!


  • 1 cup "Simply Salted" cashews
  • 1/2 cup water
  • 1/4 cup lime juice (2 limes)
  • 2 large handfuls of cilantro leaves and tender stems
  • 1/2 teaspoon kosher salt


1. Place the cashews in a bowl and cover them with water - soak for 1 hour (or overnight, which is even better).

2. Juice the limes.

3. Drain the cashews. Add the cashews, water, lime juice, cilantro, and kosher salt to a blender. Blend on high for 1 minute.

4. Stop and scrape the blender, then add additional liquid if necessary to create the desired creamy consistency.

5. Blend for several minutes until creamy and smooth. Serve and store in the fridge for up to a week!

Vegan Pesto Pasta

This pesto pasta has a nutty flavor that truly pops! 


  • 8-ounces bucatini pasta (or Spaghetti) 
  • 1/2 cup "Simply Salted" cashews
  • 2 medium garlic cloves, peeled
  • 2 cups loosely packed fresh basil
  • 1 tablespoon fresh lemon juice
  • 1/2 cup + 2 tablespoons olive oil
  • 2 tablespoons reserved pasta water
  • 1 cup cherry tomatoes, sliced
  • 1/4 teaspoon kosher salt


1. In a food processor, combine "Simply Salted" cashews, miso, garlic, fresh basil, lemon juice. Turn on the food processor and slowly add 1/2 cup olive oil until a thick sauce forms.

2. Heat a pot of salted water to a boil. Add the pasta and cook al dente. When draining the pasta, reserve the pasta water.

3. Add the pesto, 2 tablespoons olive oil, pasta water, sliced cherry tomatoes, and kosher salt to the pasta.

4. Taste and add additional salt if needed. Serve!

Cashew Crackers

If you are craving a unique and earthy snack, make these crackers! Store them in a resealable container.


  • 2 cups "Herb N' Nuts" cashews
  • 1 egg
  • 2 tablespoons water
  • 1/2 teaspoon kosher salt
  • 1 egg
  • Seeds to top: pepitas, chia seeds


1. Preheat oven to 375F.

2. In a food processor or blender, mix "Herb N' Nuts" cashews until a coarse flour forms.

3. Pour the nut flour into a bowl and add the egg, water, and salt. Stir until mixture comes together into a stiff dough. Separate the dough into two equal parts.

4. Place a piece of parchment paper the size of a standard baking sheet on a flat surface. Top with half of the dough and another sheet of parchment paper.

5. With a rolling pin, roll the dough until it is very thin and covers most of the paper. Peel off the top parchment paper and slide the paper with the dough onto a baking sheet.

6. With a sharp knife, cut the dough into squares. Mist the squares finely with water to help the toppings adhere, then top with a few handfuls of seeds.

7. Repeat these same steps (4-6) with the remaining half of the dough.

8. Bake the crackers for about 10 minutes, watching so that they do not burn. Remove from the oven and let cool, then break into crackers. 

Cashew Ranch Dressing

The classic comfort dressing but made with cashews!


  • 1 cup "Simply Salted" cashews
  • 3/4 cup water
  • 3/4 teaspoon kosher salt, divided
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper


1. Place the "Simply Salted" cashews in a bowl and cover them with water. Soak for at least 1 hour. For advanced preparation, soak overnight (which is even better).

2. Drain the cashews and add them to a blender with the water and 1/2 teaspoon kosher salt. Blend on high for 1 minute.

3. Stop and scrape, then add additional liquid if necessary to come to a creamy consistency. Blend for several minutes until creamy and smooth.

4. Place 3/4 cup of the cashew cream into a medium bowl. Whisk in the apple cider vinegar dried dill, garlic powder, onion powder, 1/4 teaspoon kosher salt, and black pepper

5. You can serve right away or refrigerate for a few hours to allow the flavors to intensify. When serving after refrigeration, mix the dressing with a teaspoon of water for drizzling.

Wild Rice Soup

Complete with tender veggies and rice, this soup is hearty and delicious! Pair it with your favorite bread.


  • 1/2 cup "Simply Salted" cashews
  • 1 medium yellow onion
  • 2 celery ribs
  • 3 medium carrots
  • 1 cup baby bella mushrooms
  • 6 cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 8 cups vegetable broth
  • 1 cup water
  • 1 cup wild rice
  • 1 1/2 teaspoons kosher salt
  • 2 15-ounce cans of white beans, drained and rinsed
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried sage
  • 1 tablespoon soy sauce, tamari, or liquid aminos


1. Place the "Simply Salted" cashews in a bowl and cover them with water. Leave them to soak while you continue with the recipe.

2. Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.

3. Add the olive oil to a Dutch oven. Add the onion, celery, and carrots and cook. Stir occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme, and oregano, and stir for 2 minutes.

4. Add the broth, wild rice, 1 1/2 teaspoon kosher salt, and black pepper. Bring to a simmer. Simmer uncovered for 20 minutes.

5. Add the beans and continue to simmer for uncovered for 30-35 minutes more, until the rice breaks open.

6. Using a liquid cup measure, carefully remove 2 cups of hot soup (including broth, veggies, and rice) to a blender. Add 1 cup of water. Drain the cashews and add them to the blender, along with the dried sage. Blend on high for about 1 minute until creamy. Then, pour the creamy mixture back into the soup.

7. Add the soy sauce and taste. Adjust seasonings as desired. Garnish with fresh ground pepper.

Nacho Cheese Queso

Queso made with cashews? We're in!


  • 1 cup "Simply Salted" cashews
  • 1 7-ounce can mild green chiles
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric (for color, optional)
  • 1 teaspoon kosher salt
  • 1/2 cup water


1. Place the "Simply Salted" cashews in a bowl with water and allow them to soak for at least one hour (or overnight, for advanced preparation). OR to save time, place the cashews in a pot on the stovetop and cover with 2 inches hot water. Bring to a boil, then boil 10 minutes (for high speed blender) or 15 minutes (for standard blender).

2. Drain the cashews.

3. Place all ingredients in a high speed blender and blend on high until creamy and fully combined. Place in a sealed container and store in the refrigerator.

Mango Quinoa Bowl

This quinoa bowl is fast, easy, and delicious. Try this recipe and add this healthy meal to your list of favorites!


  • 1 1/2 cups quinoa
  • 1/2 teaspoon kosher salt
  • 3-4 Francis mangos
  • 1 avocado
  • 1 red pepper
  • 1/2 small red cabbage
  • 8 cups mixed greens
  • 1/2 cup "Simply Salted" cashews and some for garnish
  • Fresh cilantro, garnish (optional)
  • 1/2 teaspoon minced garlic
  • 1/2 cup orange juice (1 large orange)
  • 3 cups water
  • 1 tablespoon lime juice
  • 1/4 teaspoon kosher salt


1. Place 1/2 cup "Simply Salted" cashews in a bowl and soak them while making the recipe, or at least 20 minutes.

2. Use a strainer to rinse the quinoa under cold water, then drain it completely. Place the quinoa in a saucepan with 3 cups water. Bring it to a boil, then reduce heat to low.

3. Stir once, then simmer where the water is just bubbling for about 17-20 minutes, until the water has been completely absorbed (check by pulling back the quinoa with a fork to see if water remains). Remove from heat, cover the pot and allow the quinoa to steam for 5 minutes, then fluff the quinoa with a fork. Stir in 1/2 teaspoon with kosher salt.

4. Meanwhile, dice the mango, chop the avocados, dice the pepper, and shred the cabbage.

5. When the quinoa is done, drain the cashews. Peel and mince the ginger. Add cashews, ginger, orange juice, lime juice, and kosher salt to the bowl of a high speed blender. Blend until the mixture is completely smooth. Add more water if needed. Taste and add more lime juice if needed.

6. To serve, the quinoa and greens in a bowl, and arrange the veggies and mango on top. Garnish with "Simply Salted" cashews and chopped cilantro, and drizzle generously with dressing.

Cashew Cream

Sour cream, yogurt, and mayonnaise, oh my! Cashew cream is a great non-dairy substitute for traditional dairy-based toppings. Store this mixture in the fridge for up to 1 week or in the freezer for several months.


  • 1 cup "Simply Salted" cashews
  • 3/4 cup water or vegetable broth
  • Pinch of kosher salt


1. Place the "Simply Salted" cashews in a bowl and cover them with water. Soak for at least one hour. For advanced preparation, soak overnight (which is even better).

2. Drain the cashews. Add the cashews, liquid, and salt to a blender. Blend on high for 1 minute. Stop and scrape, then add additional liquid if necessary until creamy and smooth.

Vegan Potato Salad

The summer side dish you need to try! Classic, creamy, and non-dairy.


  • 2 1/2 pounds Yukon gold potatoes
  • 5 tablespoons white vinegar, divided
  • 1 1/2 teaspoon kosher salt, divided
  • 3 large celery stalks
  • 5 green onions
  • 1/2 cup minced dill pickles
  • 2 1/2 tablespoon yellow mustard, divided
  • Fresh ground black pepper
  • 1 cup "Simply Salted" cashews
  • 1/4 cup water
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon maple syrup
  • 1/4 teaspoon garlic powder


1. Place the "Simply Salted" cashews in a bowl and cover them with water. Soak for at least one hour. For advanced preparation, soak overnight (which is even better).

2. Quarter the potatoes, keeping the skins on. Place them in a large saucepan filled with cold water. Bring it to a boil and cook for 10-15 minutes until fork tender.

3. Drain and rinse the potatoes under cold water. Allow to cool slightly, then peel the skins off with your fingers and cut the potatoes into bite-sized pieces. Place the potatoes into a bowl and sprinkle with 3 tablespoons white wine vinegar and 1/2 teaspoon kosher salt. Mix and let stand.

4. Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the green onions. Mince the dill pickles.

4. After the cashews have soaked, drain them. In the bowl of a blender, add the cashews, water, olive oil, 1 1/2 tablespoons yellow mustard, 2 tablespoons white wine vinegar, maple syrup, garlic powder, and 1/2 teaspoon kosher salt. Blend on high for several minutes until smooth and creamy.

5. In the bowl with the potatoes, mix in the cashew cream celery, green onions, pickles, 1 tablespoon yellow mustard, 1/2 teaspoon kosher salt, and fresh ground pepper. Serve immediately, or refrigerate until serving.

Vegan Tacos

No-meat tacos with a robust and savory flavor. The cashews give these tacos a delicious crunch!


  • 2 cups "Simply Salted" cashews
  • 8-ounces baby bella mushrooms
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons ketchup
  • 1 tablespoon and 1 teaspoon cumin
  • Pinches of salt
  • 1/2 tablespoon paprika
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 2 tablespoons olive oil, divided
  • 15-ounce can refried beans
  • 1 container fresh pico de gallo
  • Iceberg lettuce, chopped
  • 1 cup, canned corn
  • 1 recipe cashew cream (find the ingredients and directions in a recipe below)
  • 8-10 flour tortillas


1. Roughly chop the mushrooms. Place them in a large food processor, then add the "Simply Salted" cashews and soy sauce or tamari, ketchup, cumin, and spices. Pulse gently multiple times until everything is evenly chopped, being careful not to over process. If you don't have a food processor, use a chef's knife to roughly chop everything.

2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-low heat. Cook for 7-10 minutes, stirring until it releases all of its liquid then becomes dry and browned. Stir in the remaining 1 tablespoon olive oil. Taste and add salt if desired.

3. Heat the refried beans on the stovetop with 1/2 teaspoon cumin and a few pinches of salt. Chop the iceberg lettuce.

4. Warm the tortillas by placing them on an open gas flame on medium for a few seconds. Use tongs to flip until they are slightly blackened and warm. Alternatively, microwave the tortillas for 30 seconds.

5. Assemble the tacos with the refried beans, vegan meat mixture, and pico de gallo, lettuce, and corn. Add a dollop of cashew cream (mix in some sriracha for heat if desired) on top and enjoy!

Spiced Maple Butter

I can't believe it's spiced maple butter! Add to pancakes, waffles, toast, and anything else your heart desires.


  • 1/2 cup or 1 stick of butter
  • 1/4 cup "Sugar & Spice" cashews
  • 3 tablespoons maple syrup
  • Juice/zest from an orange


1. Cream the cold butter and orange juice/zest together in a bowl.

2. Place the "Sugar & Spice" cashews into a plastic bag. Use a meat tenderizer to gently break them into small pieces.

3. Add the cashew pieces and maple syrup to the mixture. Fully combine.

4. With clean hands (or gloves), place the butter into a small glass jar. Or roll the butter into logs for portioning. Cover and store in the fridge. Enjoy!

No Bake Cashew Cookies

Try these quick and easy cookies for an energizing snack!


  • 2 cups Medjool dates, pitted (about 20)
  • 3/4 cup "Simply Salted" cashews
  • 1/2 cup almonds
  • 3/4 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1/2 tbsp. water


1. In the bowl of a food processor, add all ingredients. Process until combined and a sticky dough forms with large chunks of nuts.

2. Roll the dough into tablespoon size balls and place in the fridge until hardened.

Cashew Lime Dressing

This tangy dressing is made with our newest flavor of gourmet cashews, Key Lime Crunch!


  • 1/2 cup "Key Lime Crunch" cashews
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons sea salt
  • 1/2 cup lime juice
  • 2 cloves of garlic
  • 1 cup water
  • 1/2 teaspoon all purpose flour


1. Combine the "Key Lime Crunch" cashews, black pepper, salt, and lime juice in a blender. Blend on low for a few seconds, then switch to a high speed and blend until cashews are thoroughly ground.

2. Add water and flour and blend on high again until the mixture is smooth.

3. Let sit in the fridge for 1 day before serving.


Caramel Cashew Cheesecake

Who can resist the delightful pairing of caramel and cashews?


  • 1/4 cup cold butter
  • 1/2 cup all purpose flour
  • 1 3/4 cup chopped "Simply Salted" cashews, divided
  • 2 tablespoons confectioners' sugar
  • 1/8 teaspoon salt
  • 32 ounces cream cheese, softened
  • 2 1/4 cups sugar, divided
  • 1 tablespoon vanilla extract
  • 5 large eggs, room temperature, lightly beaten
  • 3/4 cup and 2 tablespoons heavy whipping cream, divided
  • 3 tablespoons water


1. Preheat oven to 350F. Place a 9" springform pan on a double thickness of heavy-duty foil. Wrap foil securely around pan. Place on a baking sheet.

2. In a small bowl, cut butter into flour until mixture resembles course crumbs. Stir in 3/4 cup "Simply Salted" cashews, confectioners' sugar, and salt.

3. In a large bowl, beat cream cheese, 1 1/4 cups sugar and vanilla until smooth. Add eggs and 2 tablespoons heavy whipping cream; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan. Add 1" hot water to larger pan.

4.Bake until center is just set and top appears dull, 65-75 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour longer. Refrigerate overnight, covering when completely cooled.

5. To make the caramel, combine 1 cup sugar and 3 tablespoons water in a saucepan. Cook over medium-low heat until sugar is dissolved. Bring to a boil over medium heat; cover and boil for 2 minutes. Uncover and boil until mixture is golden brown and and a candy thermometer reads 300F (hard-crack stage), about 8 minutes.

6. Remove from heat. Stir in 3/4 cup heavy whipping cream until smooth, about 5 minutes (mixture will appear lumpy at first). Add 1 cup "Simply Salted" cashews and cool to lukewarm.

7. Remove cheesecake to a serving platter. Spoon cooled caramel over cheesecake. Refrigerate leftovers.

Ginger-Cashew Chicken Salad

This Asian-style salad is healthy, crunchy, and perfect for your next ladies luncheon.


  • 1/2 cup apple cider vinegar
  • 1/2 cup molasses
  • 1/3 cup canola oil
  • 2 tablespoons minced fresh gingerroot
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons reduced sodium soy sauce
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 4 boneless skinless chicken breast halves
  • 8 ounces fresh baby spinach (about 10 ounces)
  • 11 ounce can mandarin oranges, drained
  • 1 cup shredded red cabbage
  • 2 medium carrots, shredded
  • 3 green onions, thinly sliced
  • 2 cups chow mein noodles
  • 3/4 cup "Simply Salted" cashews
  • 2 tablespoons sesame seeds


1. In a small bowl, whisk the first 7 ingredients until blended. Pour 3/4 cup marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate for at least 3 hours. Cover and refrigerate the remaining marinade.

2. Preheat broiler. Drain chicken, discarding marinade in dish. Place the chicken in a 15" x 10" x 1" baking pan. Broil 4-6" from heat 4-6 minutes on each side or until a thermometer reads 165F. Cut chicken into strips.

3. Place spinach on a serving platter. Arrange chicken, oranges, cabbage, carrots and green onions on top. Sprinkle with chow mein noodles, "Simply Salted" cashews, and sesame seeds. Stir reserved molasses mixture: drizzle over salad. Serve immediately.

Cashew Cookies

Since these cookies are made with cashews, they're healthy, right?


  • 1 cup butter, divided (1/2 cup softened, 1/2 cup cubed)
  • 1 cup packed brown sugar
  • 1 large egg, room temperature
  • 3/4 teaspoon vanilla extract, divided
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup sour cream
  • 2 cups chopped "Key Lime Crunch" cashews, divided
  • 3 tablespoons half-and-half cream
  • 2 cups confectioners' sugar


1. Preheat oven to 375 F. In a bowl, cream together 1/2 cup softened butter and brown sugar until light and fluffy (5-7 minutes). Beat in egg and 1/2 teaspoon vanilla extract.

2. Combine all-purpose flour, baking powder, baking soda, and salt; add alternately with sour cream to the creamed mixture. Stir in 1 3/4 cups chopped "Key Lime Crunch" cashews.

3. Drop by tablespoons onto greased baking sheets. Bake until lightly brown, 8-10 minutes. Cool on a wire rack.

4. For frosting, lightly brown 1/2 cup cubed butter in a small saucepan. Remove from the heat and cool slightly. Add cream and 1/4 teaspoon vanilla extract. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with some chopped "Key Lime Crunch" cashews.

Salted Cashews & Caramel Chews

Warm, gooey, and chewy. No need for a plate, just grab and go!

  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups packed brown sugar
  • 2 large eggs, room temperature
  • 1/4 cup hot caramel ice cream topping
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups semisweet chocolate chips, divided
  • 1 1/4 cups "Simply Salted" cashews, divided


1. Preheat oven to 350F. In a large bowl, cream butter and brown sugar until light and fluffy (5-7 minutes). Gradually beat in eggs, caramel topping and vanilla extract.

2. In another bowl, whisk flour, baking soda, and salt; gradually beat into creamed mixtures. Stir in 1 1/3 cups chocolate chips and 3/4 cup "Simply Salted" cashews.

3. Drop dough by rounded tablespoons 2 inches apart onto parchment-lined baking sheets. Bake until edges are firm, 10-12 minutes. Cool for 5 minutes, then place the chews on wire racks and cool completely. 

4. In a microwave, melt the remaining chocolate chips; stir until smooth. Drizzle over cookies, and sprinkle with the remaining cashews. Let stand until set.

Cashew Chicken with Noodles

Now introducing...your new comfort pasta!


  • 8 ounces thick rice noodles, uncooked
  • 1/4 cup reduced-sodium soy sauce 
  • 2 tablespoons cornstarch
  • 3 garlic cloves, minced
  • 1lb minced boneless, skinless chicken breasts, cubed
  • 1 tablespoon peanut oil
  • 1 tablespoon sesame seed oil
  • 6 green onions, cut into 2" pieces
  • 1 cup "Simply Salted" cashews
  • 2 tablespoons sweet chili sauce
  • Toasted sesame seeds, optional


1. Cook rice noodles according to package directions.

2. Meanwhile, in a small bowl, combine the soy sauce, cornstarch, and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions and cook 1 minute longer.

3. Drain noodles, and stir into skillet. Add "Simply Salted" cashews and chili sauce and heat through. If desired, top with toasted sesame seeds.

Spiced Rum Cashew Brittle

Like our Sugar & Spice cashews, this brittle is sweet with a little bit of heat!


  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1 cup chopped "Sugar & Spice" cashews
  • 1 teaspoon butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • Pinch of ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon rum extract
  • 1/2 teaspoon vanilla extract


1. Grease a 15" x 10" x 1" pan and set aside. 

2. In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave uncovered, on high for 3 minutes. Stir. Microwave 2.5 minutes longer. Stir in the "Sugar & Spice" cashews, butter, cinnamon, cayenne, salt, and nutmeg. 

3. Microwave uncovered on high for 2 minutes or until mixture turns a light amber color (mixture will be very hot). Quickly stir in baking soda and extracts until light and foamy. Immediately pour into prepared pan and spread with a metal spatula. Cool completely. Break into pieces, and store in an airtight container. 

Cashew Clusters

Want to sell out at the next bake sale? Make these!


  • 1lb white candy coating, coarsely chopped
  • 1cup semisweet chocolate chips
  • 4 ounces German sweet chocolate, chopped
  • 1/3 cup milk chocolate chips
  • 2 cups "Simply Salted" cashews, whole
  • 2 cups "Simply Salted" cashews, chopped


1. Place all of the chocolate and candy coating in a large microwave-safe bowl. Microwave covered at 50% power until melted (5-6 minutes), stirring every 30 seconds. Stir in "Simply Salted" cashews.

2. Drop mixture by tablespoonfuls onto waxed paper-lined pans; let stand until set. Store in an airtight container.

Cashew Chicken with Ginger

This meal is is full of flavor and complete with protein and greens!


  • 2 tablespoons cornstarch
  • 1 tablespoon brown sugar
  • 1 1/4 cups chicken broth
  • 2 tablespoons soy sauce
  • 3 tablespoons canola oil, divided
  • 1 1/2 pound boneless, skinless chicken, cut into 1" pieces
  • 1/2lb sliced fresh mushrooms
  • 1 small green pepper, cut into strips
  • 8 ounce can sliced water chestnuts, drained
  • 1 1/2 teaspoons grated fresh gingerroot
  • 4 green onions, sliced
  • 3/4 cup "Simply Salted" cashews
  • Hot cooked rice


1. Mix the cornstarch,  brown sugar, chicken broth, and soy sauce. In a large skillet, heat 2 tablespoons oil over medium-high heat. Stir-fry the chicken until no longer pink. Remove from pan.

2. In same pan, heat remaining oil over medium-high heat. Stir-fry mushrooms, pepper, water chestnuts, and ginger until pepper is crisp-tender (3-5 minutes). Stir broth mixture and add to pan with green onions. Bring to a boil. Cook and stir until sauce is thickened (1-2 minutes).

3. Stir in chicken and "Simply Salted" cashews; heat through. Serve with rice.

Crunchy Bacon, Blue Cheese, and Red Pepper Brussels Sprouts

Brussel sprouts with a major revamp!


  • 1/4 cup avocado oil
  • 3 cups halved fresh Brussels sprouts
  • 1/2 cup sliced red onions
  • 1/2 cup sliced sweet red pepper
  • 2 cups fresh or frozen cranberries
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled cooked bacon
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup chopped "Simply Salted" cashews


1. In a large skillet, heat oil over medium heat. Add Brussels sprouts, onions, and red peppers. Cook and stir until crisp-tender (8-10 minutes).

2. Add cranberries, vinegar, and garlic. Cook just until berries are tender (about 10 minutes). Remove from heat.

3. Stir in cheese, bacon, salt, and pepper. Sprinkle with "Simply Salted" cashews. Serve warm and enjoy!

Creamy Broccoli with Cashews

Try this creamy and crunchy side with your next entree!


  • 9 cups fresh broccoli florets
  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 1 cup sour cream
  • 2 teaspoons honey
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 cup coarsely chopped "Simply Salted" cashews


1. Place broccoli in a steamer basket; place in a large saucepan over 1" of water. Bring to a boil, cover, and steam for 3-4 minutes or until crisp-tender.

2. Meanwhile, in a small skillet, saute onion in butter until tender. Remove from the heat; stir in the sour cream, honey, vinegar, salt, and paprika.

3. Transfer broccoli to a serving bowl. Add sour cream mixture and toss to coat. Sprinkle with "Simply Salted" cashews.

Salted Cashew Oatmeal Cookies

This one is for our oatmeal and cashew lovers; these cookies have the best of both worlds!


  • 1 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup packed light brown sugar
  • 1/2 cup sugar
  • 1 1/3 cups old-fashioned oats
  • 1 cup "Simply Salted" cashews
  • 2/3 cup butter, softened
  • 3/4 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature


1. Whisk flour, baking soda, and cinnamon. In a 1-qt. glass jar, layer the flour mixture, brown sugar, granulated sugar, oats, and "Simply Salted" cashews (in this order).

2. Preheat oven 350F. Beat butter and vanilla extract until light and fluffy. Add egg and yolk until well blended. Add cookie mixture and mix well.

3. Drop by tablespoonfuls 1 1/2" apart on parchment-lined baking sheets. Bake until lightly browned (10-12 minutes). Remove from pans to wire racks to cool. Store in an airtight container.

Cashew Chicken Casserole

Who doesn't love an easy and warm casserole for dinner?


  • 2 cups uncooked elbow macaroni
  • 3 cups cubed cooked chicken 
  • 1/2 cup Velveeta
  • 1 small onion, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 8 ounce can sliced water chestnuts, drained
  • 10 1/2 ounce can condensed cream of mushroom soup, undiluted
  • 10 1/2 ounce can condensed cream of chicken soup, undiluted
  • 1 1/3 cups whole milk
  • 14 1/2 ounce can chicken broth
  • 1/4 cup butter, melted
  • 2/3 cup crushed saltines (about 20 crackers)
  • 3/4 cup "Simply Salted" cashews


1. In a greased 13" x 9" dish, layer the macaroni, chicken, Velveeta, onion, celery, green pepper, and chestnuts in the order listed. In a large bowl, combine the soups, milk, and broth. Pour over the chestnuts. Cover and refrigerate overnight.

2. Toss butter and cracker crumbs, then sprinkle over the casserole. Top with cashews. Bake uncovered at 350F for 35-40 minutes or until macaroni is tender.

Vegetarian Meatloaf

Maybe we should call this a "veggie-loaf" instead! Place your leftovers in the fridge for a few days or the freezer for a few months. Reheat in the oven at 375F.


  • 1 1/2 cups cooked brown rice
  • 2 cups "Simply Salted" cashews
  • 1 yellow onion
  • 3 cloves garlic
  • 3 ounces shiitake mushrooms
  • 3 ounces baby bella mushrooms
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons olive oil
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 4 large eggs
  • 1 cup cottage cheese
  • 12 ounces swiss cheese, grated
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


1. Prepare the brown rice by following the instructions on the package. Note that you'll need 1/2 cup dry rice to yield 1 1/2 cup cooked rice.

2. Preheat oven to 375F. Place 2 cups "Simply Salted" cashews on a baking sheet and toast for 8-10 minutes until lightly browned. Allow to cool.

3. Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the cashews have cooled, finely chop them with a knife or in a food processor.

4. In a large skillet, heat 2 tablespoons olive oil. Add the onion and garlic and cook until translucent (about 3 minutes). Add the mushrooms, marjoram, thyme, and sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.

5. In a small bowl, lightly beat together 4 eggs. In the large bowl, combine the onion and mushroom mixture with the toasted cashews, parsley, cooked rice, cottage cheese, swiss cheese, beaten eggs, kosher salt, and freshly ground black pepper.

6. Butter a 9" loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.

7. Bake for 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm!

Spanish Patatas Bravas

Try this traditional Spanish tapa!


  • 2lbs russet potatoes
  • 1/4 cup and 3 tablespoons extra virgin olive oil, divided
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt, divided
  • Fresh ground black pepper
  • Pinch of parsley
  • 1 cup "Simply Salted" cashews
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon maple syrup
  • 2 teaspoons paprika
  • 1/4 teaspoons garlic powder
  • 6 tablespoons water


1. Place the cashews in a bowl and cover them with water - soak for 1 hour (or overnight, which is even better).

2. Preheat the oven to 450F. Chop the potatoes into 1" x 1.5" pieces (slice them into thirds lengthwise, then in half, and then into chunks). In a large bowl, mix the potatoes with 3 tablespoons of olive oil, 1/2 teaspoon kosher salt, and fresh ground black pepper).

3. Roast the potatoes fir 35 minutes, stirring once, until potatoes are cooked through and lightly browned.

4. Drain the cashews. Blend together the "Simply Salted" cashews, 1/4 cup olive oil, white wine vinegar, yellow mustard, maple syrup, paprika, garlic powder, 1/2 teaspoon kosher salt, and water. The sauce should be smooth and creamy.

5. Serve the potatoes warm from the oven with the bravas sauce. Add a pinch of parsley on top.

Thai Cucumber Salad

This refreshing salad features some yummy vegetables and our "Simply Salted" cashews!


  • 3 cucumbers
  • 1/4 teaspoon kosher salt
  • 1 red pepper
  • 2 green onions
  • 1/2 cup chopped cilantro
  • 3/4 teaspoon kosher salt
  • 1 1/2 tablespoons white wine vinegar
  • 1 1/2 tablespoons peanut oil
  • 2 teaspoons Thai red curry paste
  • 1 pound bucatini pasta
  • 1/2 cup "Simply Salted" cashews


1. Peel the cucumbers in alternating strips. Cut them in half and scrape out the seeds with a spoon, then cut each half into crescent shapes. Season with 1/4 teaspoon kosher salt and drain the slices in a colander while preparing the remainder of the salad. Pat the slices down with a paper towel.

2. Dice the red pepper. Thinly slice the green onions. Roughly chop the cilantro.

3. In a small bowl, whisk together the white wine vinegar, peanut oil, Thai red curry paste, and a few pinches of kosher salt. Place the vegetables and "Simply Salted" cashews in a bowl and pour the dressing on top.

Mango Shrimp Salad

Taste the delicious flavor combination of sweet mangoes and salty cashews!


  • 8 cups salad greens (any type)
  • 1 yellow bell pepper
  • 4-6 radishes
  • 1 cucumber
  • 1 ripe mango
  • 3/4 lb large shrimp
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 cup "Simply Salted" cashews
  • Creamy cilantro sauce (find ingredients and instructions in a recipe above)


1. Wash the salad greens. Dice the pepper. Thinly slice the radishes. Peel the cucumber, then thinly slice it. Dice the mango.

2. Preheat a grill to medium high. Place the shrimp on skewers and sprinkle it lightly with kosher salt, cumin, and paprika. Grill until pink and opaque (about 1-2 minutes per side).

3. Make the Cashew Lime Dressing.

4. To serve, place salad greens on a plate. Top with vegetables, shrimp, "Simply Salted" cashews, and drizzle with sauce.

Vegan Meatballs

These meatballs are perfect atop spaghetti, rice, or mashed potatoes. Add them to a dish of your choice!


  • 1 cup rolled oats
  • 1 lb medium red potatoes (about 2 medium potatoes)
  • 1/2 cup "Simply Salted" cashews
  • 2 garlic cloves
  • 1 tablespoon oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • Extra virgin olive oil


1. Boil 1/2 cup water. Place the oats in a bowl and cover with the boiling water. Soak 5 minutes until the water is fully absorbed.

2. Meanwhile, wash and dry the red potatoes, leaving the skin on. Chop them into quarters and place them in the bowl of a food processor. Pulse into the texture is evenly chopped and has a consistency like rice (scrape once and pulse again to ensure there are no large chunks).

3. Transfer the potatoes to a clean, dry towel and squeeze out the moisture by wringing the towel a few times (using a dark towel is best to prevent the potato skin from staining the towel). Then measure out 1 1/2 cups of the chopped potatoes (discard any remaining). 

4. Peel the garlic. To the food processor, add the "Simply Salted" cashews and garlic and process until finely chopped. Add the potatoes, soaked oats, oregano, onion powder, chili powder, cumin, kosher salt, and black pepper. Pulse a few times until fully combined.

5. Form the potato mixture into 1" wide balls by squeezing the dough together and rolling it lightly (making about 28 in all). Place the meatballs on a parchment-lined baking sheet. When ready to fry, cover the entire bottom of a large frying pan with a layer of olive oil and heat at just over medium heat. Place the balls into the olive oil; it should lightly bubble when the balls meet the oil (if not, adjust the heat). Fry the balls in two batches turning each one frequently until all sides are golden brown (about 8-10 minutes per batch). Remove the meatballs to a plate lined with paper towels. Allow the meatballs to dry, then add them to a dish of your choice!

Vegan Parmesan Cheese

Sprinkle this dairy-free parmesan cheese on your pizza, pasta, and garlic bread!


  • Zest of 1/4 lemon
  • 1/2 cup "Simply Salted" cashews
  • 2 tablespoons nutritional yeast
  • 1/8 teaspoon garlic powder
  • 1 teaspoon sea salt flakes


1. Zest the lemon.

2. Place the "Simply Salted" cashews, nutritional yeast, garlic powder, and lemon zest in the bowl of a food processor. Process until ground into a fine powder. Remove from the processor to a bowl and stir in in the sea salt flakes. Store in a sealed container in the refrigerator.

Charcuterie Board

The year 2020 brought a surge in popularity for these boards. And if you still haven't tried one, you're missing out! The perfect charcuterie board has 4 parts.


1. Meats & Cheeses: Choose 2-3 of each.‚Äč

  • Meat Ideas:
    • Prosciutto
    • Genoa Salami
    • Pepperoni
    • Spicy Chorizo
    • Capocollo
  • Cheese Ideas:
    • Brie
    • Cheddar
    • Swiss
    • Gouda
    • Pepper Jack

2. Bread & Crackers: Choose at least 2.

  • Bread Ideas:
    • Sourdough
    • Baguette
    • Ciabatta
    • Rye
  • Cracker Ideas:
    • Herb
    • Multi-Grain
    • Pita
    • Water Crackers

3. Sweet & Unsweet: Choose 2-3 of each.

  • Sweet Ideas:
    • Strawberries
    • Grapes
    • Raspberries
    • Apples
  • Unsweet Ideas:
    • Olives
    • Nuts
    • Pickles
    • Cucumbers

4. Dips & Spreads: Choose at least 2.

  • Dip Ideas:
    • Tahini
    • Hummus
    • Dijon Mustard
    • Basil Pesto
    • Tzatziki
  • Spread Ideas:
    • Honey
    • Apricot Jam
    • Pepper Jelly
    • Garlic Butter
    • Tapenade


1. Gather all of the food for your charcuterie board.

2. Choose a large plate, serving dish, or board to put the food on.

3. Place your dips and spreads on the board first. Then, be creative and arrange the food onto the board. The board should look full.

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