Recipes
Healthy recipes, made better with cashews.
Simple, wholesome dishes from our kitchen to yours. Each one is ready in under 30 minutes.
High protein20 minServes 2
Rainbow Veggie Cashew Stir-Fry
A colourful weeknight bowl packed with greens and golden crunch.
Ingredients
- 1/2 cup Purely Nuts Premium Cashews
- 1 head broccoli, cut into florets
- 1 red bell pepper, sliced
- 1 cup snap peas and 1 carrot, sliced
- 2 tbsp low-sodium soy sauce or tamari
- 1 tsp sesame oil, 1 clove garlic, 1 tsp grated ginger
- 2 cups cooked brown rice, sesame seeds and spring onion to serve
Method
- 1Toast the cashews in a dry pan over medium heat for 3 minutes until golden. Set aside.
- 2Heat the sesame oil, add garlic and ginger and cook for 30 seconds.
- 3Add the vegetables and stir-fry for 5 to 6 minutes so they stay bright and crisp.
- 4Stir in the soy sauce and cashews, then serve over brown rice with sesame seeds and spring onion.
Dairy free25 minServes 3
Creamy Basil Cashew Pasta
Silky, dairy-free sauce made from soaked cashews. No cream needed.
Ingredients
- 3/4 cup Purely Nuts Premium Cashews, soaked in hot water for 15 minutes
- 250 g whole-wheat penne
- 1 cup fresh basil leaves
- 1 clove garlic and juice of 1/2 lemon
- 3/4 cup water or vegetable stock
- Cherry tomatoes, black pepper and chopped cashews to serve
Method
- 1Cook the pasta according to the pack. Reserve a splash of pasta water.
- 2Drain the soaked cashews and blend with basil, garlic, lemon and water until completely smooth.
- 3Toss the sauce through the warm pasta, loosening with pasta water if needed.
- 4Top with halved cherry tomatoes, cracked pepper and a handful of chopped cashews.
No added sugar15 minMakes 12
Cocoa Coconut Cashew Energy Bites
A no-bake, naturally sweet snack for busy days.
Ingredients
- 1 cup Purely Nuts Premium Cashews
- 10 soft medjool dates, pitted
- 2 tbsp cocoa powder
- 1/4 cup desiccated coconut, plus extra for rolling
- Pinch of sea salt and 1 tsp vanilla
Method
- 1Pulse the cashews in a food processor until finely chopped.
- 2Add the dates, cocoa, coconut, salt and vanilla and blend until the mixture sticks together.
- 3Roll into 12 small balls, then roll half in coconut and half in cocoa.
- 4Chill for 20 minutes. Keeps in the fridge for up to a week.
Gluten free20 minServes 2
Kale & Quinoa Salad with Chilli Cashews
Fresh, filling and finished with a spicy crunch.
Ingredients
- 1/2 cup Purely Nuts Chilli Cashews
- 2 cups kale, stems removed and chopped
- 1 cup cooked quinoa
- 1 avocado, sliced, and 1/2 cucumber, diced
- 1/4 cup pomegranate seeds
- Dressing: 2 tbsp tahini, juice of 1 lemon, 1 tsp honey, water to thin
Method
- 1Massage the kale with a pinch of salt and a squeeze of lemon for 1 minute to soften.
- 2Whisk the tahini, lemon juice and honey with a little water until pourable.
- 3Layer the kale, quinoa, cucumber, avocado and pomegranate in a bowl.
- 4Drizzle with dressing and scatter the Chilli Cashews over the top just before serving.