Heat a large skillet over medium heat; add enough olive oil to completely coat the bottom. Stir cashews into the hot oil until evenly coated and cover skillet. Cook, stirring occasionally, until cashews are toasted and golden, about 5 minutes.
Reduce heat to low and gradually mix rosemary, cayenne pepper, garlic powder, salt, and pepper into cashews until well coated. Cover skillet and simmer for 3 to 5 minutes. Remove from heat and cool.
Preheat the oven to 375 degrees F (190 degrees C).
Place cashews on a baking sheet.
Bake in the preheated oven until warmed through, about 10 minutes.
Stir rosemary, margarine, brown sugar, salt, and cayenne pepper together in a large bowl.
Pour warm cashews into the rosemary mixture and toss to coat. Serve warm or allow to cool and store in an airtight container.
Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.
Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.
Blend walnuts, cashews, oil, garlic, salt, rosemary and nutritional yeast if using.
Add water as needed to blend into a cream.
Serve over pasta or winter vegetables!
Preheat the oven to 280 degrees F (140 degrees C).
Combine cashew nuts, chia seeds, olive oil, rosemary, chile flakes, turmeric, and salt in a large bowl; mix well.
Spread nuts out on a baking sheet in 1 layer.
Bake in the preheated oven for about 10 minutes. Remove from oven, toss, and spread out in 1 layer again. Return to the oven and continue baking until cashews are lightly browned, another 10 minutes.
Place cream, parsley and rosemary sprigs in a small saucepan
Preheat the oven to 375 degrees F.
Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through.
Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl.
Toss the warm nuts with the rosemary mixture until the nuts are completely coated.
Serve warm.
and a sprig of fresh rosemary if desired.
Note: English
Preheat oven to 350 degrees.
Melt butter with rosemary, salt and cayenne.
Spread nuts on cookie sheet and pour butter mixture over them, tossing to coat.
Bake for 10 minutes, stirring occasionally.
00F (you can prepare your cashews several days ahead).
In
arlic isn't burning.
CASHEWS In a small baking tray
Heat 1 tbsp oil in a wok or large frying pan over high heat. Stir-fry chicken for 3-4 mins per batch, until browned. Set aside. Add remaining oil. Stir-fry lemongrass for 30 seconds. Add bok choy and corn. Stir-fry for 1 min. Add chili sauce, oyster sauce, rice vinegar and sugar. Simmer for 1-2 mins, until corn is tender. Return chicken to wok along with 1/2 of the Thai basil and cashews.
Serve over a bed of steamed rice. Top with remaining basil and cashews.
ver medium heat. Stir-fry cashews for 1-2 mins, until
o coat surface. Stir-fry cashews for 2 mins or until
0 seconds.
Add onions, cashews, salt and pepper.
Stir
ike consistency. Stir in the cashews and spinach, along with cilantro
165 degrees C).
Spread cashews onto a baking sheet.
owl until frothy. Mix in cashews until coated. Let soak for
Combine cashews and 2 cups of water in a bowl; cover with plastic wrap and refrigerate, 8 hours to overnight.
Discard soaking water, rinse cashews, and transfer to a blender. Add just enough fresh water to cover cashews. Blend, adding water as needed to achieve a smooth consistency. Add maple syrup and vanilla; blend to combine.
o prepare everything else.
Cashews -- This only takes a few