CASHEW BUTTER:.
Pulse cashews in a
salt, sugar, milk, eggs, and butter. Puree until mixture for about
br>Beat butter, white sugar, and vanilla extract together with an electric
Blend banana, almond milk, blueberries, dates, flax seeds, and cashew butter together in a blender on high speed until smooth.
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.
ugar until creamy.
Add cashew butter, eggs and vanilla beating until
ine-inch glass pie plate with the wild mushroom couscous.
Add 1 tablespoon water to cashew mixture and pulse until a
cup of hot water with the cashew butter and add that mixture
Brush salmon fillets with curry paste to coat; refrigerate
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.
Spread 2 teaspoons cashew butter on each romaine lettuce leaf.
Top cashew butter with the banana slices.
Wrap lettuce around and enjoy!
Heat oven to 375*.
In large mixer bowl, combine brown sugar,butter, honey and egg.
Beat at medium speed until creamy.
Reduce speed to low; add all remaining ingredients EXCEPT chopped cashews and cashew halves.
Combine beating until well mixed.
By hand, stir in chopped cashews.
Drop dough by rounded teaspoonfuls 2\" apart onto cookie sheets; top each cookie with cashew half.
Bake for 6-9 minutes or golden brown.
Cook asparagus in salted water in large covered skillet until tender, about 18 minutes; or if using frozen asparagus, cook as directed on package.
Drain and arrange on heated platter.
While asparagus cooks, melt butter in small saucepan; add lemon juice, marjoram and cashew nuts.
Simmer over low heat for about 3 minutes.
Pour over cooked asparagus.
Yields 10 servings.
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.
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.
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.
Preheat oven to 350.
Cream the first four ingredients one adding one at a time in order given.
Add egg and mix.
Add sifted dry ingredients and mix until dough is smooth.
If dough isn't hard enough, put in refrigerator for about 10 minutes to harden it back up.
Drop by teaspoonfuls on a cookie sheet sprayed with oil.
using a fork dipped in water, push down on dough once then cross ways.
Bake 10 minutes.
Refrigerate cookies after they cool for best taste.
br>Line a sheet pan with paper towels to place the
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.