CASHEW BUTTER:.
Pulse cashews in a
salt, sugar, milk, eggs, and butter. Puree until mixture for about
Preheat oven to 350 degrees F (175 degrees C).
Mix together cashew butter, dried cranberries, almonds, coconut oil, egg, dates, and honey in a bowl until thoroughly incorporated. Place spoonfuls of mixture onto a nonstick baking sheet.
Bake in preheated oven until cookies smell toasted, about 12 minutes. Allow to cool and harden.
small bowl.
Beat butter, white sugar, and vanilla extract
Blend banana, almond milk, blueberries, dates, flax seeds, and cashew butter together in a blender on high speed until smooth.
ugar until creamy.
Add cashew butter, eggs and vanilla beating until
Add 1 tablespoon water to cashew mixture and pulse until a
f hot water with the cashew butter and add that mixture to
In a small bowl or blender, whip the cashew butter, coconut milk 3 tablespoons lime juice, and chili powder together.
In a large bowl, combine the shrimp, scallions, carrots, bean sprouts, cucumber, sesame seeds, ginger, soy sauce, 2 tablespoons lime juice, and vinegar.
Mix well and let flavors marinate in the refrigerator for 20 minutes.
Divide the cashew sauce and shrimp vegetable mixture in the center of each leaf and wrap lettuce around filling.
Wrap and serve.
Spread 2 teaspoons cashew butter on each romaine lettuce leaf.
Top cashew butter with the banana slices.
Wrap lettuce around and enjoy!
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely.
Spray a 4 x 5-inch glass dish with non-stick baking spray; set aside.
Warm a glass bowl and add white chocolate chips. Heat in microwave, stopping every 20 seconds to stir.
When melted, stir in mashed Bruce's(R) Yams Cut Sweet Potatoes, cream, vanilla, salt and nutmeg. Mix quickly, then add cashew butter and continue to mix until very smooth. Pour mixture into prepared dish. Sprinkle with chopped cashews (patting them gently into fudge).
Refrigerate for a minimum of 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
Combine cashew butter, pumpkin puree, almond flour, banana, egg whites, walnut oil, honey, vanilla extract, baking powder, baking soda, and cinnamon in a food processor; blend well. Fold blueberries and chocolate chips gently into the batter.
Spoon batter into the prepared muffin tin.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool for 15 minutes before removing from the muffin tin.
Heat the oil in a large skillet over medium heat.
Add the onions and cook until caramel in color, about 20 minutes, stirring occasionally at first, then more often as color develops. Add water if needed to prevent sticking.
Add the cashew butter, tamari, water and spices and cook until heated.
Place in a blender or food processor and blend until smooth.
ake mix, 1/2 cup butter, the water, eggs, and almond
0-22 minutes.
This recipe makes 5 large or 6
For the honey-cashew butter:
Combine the cashews, honey,
Grind the nuts and seeds in a high-powered blender of coffee grinder to make a fine nut flour. I often use the back of a wooden spoon to crush the walnuts into a paste. Knead the date roll or mashed medjool dates into the powdered/crushed nuts. Add the cashew butter if desired and continue to knead until an even consistency. Mold into bite-size balls that toddlers can use as finger food. You can grind a large amount of the nuts at one time and store in the freezer for later use.
In advance prepare the cashew butter. Put it in a bowl
nd walnuts cool.
Combine cashew butter and honey in a skillet