Get Crafty with Cashews, 3 Ways

Almonds may be the go-to nut, but when it comes to versatility in the kitchen, cashews win hands down with these recipes from Food Network.

It’s time to make room in your cabinet for cashews. Almonds may be the go-to nut, but when it comes to versatility in the kitchen, cashews win hands down. With one bite of the swoonworthy blueberry swirl creamsicles, you’ll get a taste of the creaminess.

Want homemade yogurt without the wait? Cashews to the rescue. Blended together with coconut meat and probiotics, then lightly sweetened with agave, they make a creamy, full-bodied dairy-free yogurt like you’ve never tasted. Or, stick to something savory and use chopped cashews and mushrooms in place of ground beef for tacos. Together, they make a healthy ingredient swap that mimics the real deal.

Blueberry-Cashew Creamsicles

Makes 4


2 cups fresh blueberries

3 tablespoons honey

1/2 cup raw cashews, soaked for at least 4 hours or overnight, drained and rinsed

1/4 frozen banana

1/4 teaspoon salt


In a small saucepan, bring the blueberries and 2 tablespoons of the honey to a boil over medium-high heat. Reduce the heat and simmer, smashing the berries against side of pan with a wooden spoon until syrupy, about 5 minutes. Transfer to a small bowl; refrigerate for at least 30 minutes to cool. Using a hand-held blender, puree until smooth.

Using a blender, puree the rinsed cashews, banana, honey, salt and 1/4 cup water on high speed until smooth. Layer the blueberry and cashew mixtures into each ice-pop mold and insert ice-pop sticks; freeze until solid, about 6 hours. To remove, run the mold under warm water until the popsicles slide out.

Per serving: Calories 193; Fat 8 g (Saturated 1.6 g); Cholesterol 0 mg; Sodium 153 mg; Carbohydrate 30.5 g; Fiber 2.7 g; Sugars 22 g; Protein 3 g

Mushroom-Cashew Taco Salad Bites

Serves 6


One 10-ounce container white mushrooms, finely chopped

1 cup cashews, toasted and cooled

1 carrot, finely shredded

1/2 red onion, finely shredded

1 clove garlic, finely minced

1/4 cup finely chopped cilantro or parsley

1 scallion, finely chopped

1 jalapeno, seeded and finely chopped

1/2 teaspoon ground cumin

1/4 teaspoon chili powder

Salt and pepper

Blue corn tortilla chips

Chopped avocado, for topping

Hot sauce, for topping (optional)

Lime wedges, for serving


In a large pan, saute the mushrooms on medium heat until they are golden and the liquid has evaporated, about 5 minutes; let cool.

In a food processor, pulse the cooled mushrooms and cashews with carrot, onion, garlic, cilantro, scallion, jalapeno, cumin and chili powder until crumbly; season with salt and pepper. Return to the pan, and toss over medium heat until heated through, about 5 minutes.

To serve, spoon some of the taco meat onto each taco chip and top with the avocado, hot sauce (if using) and a squeeze of lime.

Per serving: Calories 315; Fat 25 g (Saturated 4 g); Sodium 49 mg; Carbohydrate 20 g; Fiber 4 g; Sugars 2 g; Protein 7.5 g

Chapter 9 Opener A131110 Silvana's Kitchen 2014

Chapter 9 Opener A131110 Silvana's Kitchen 2014

CHAPTER 9: Reinvented Dairy-Free Milk, Cheese + More Opener A131110 Silvana's Kitchen 2014

Photo by: John Kernick ©John Kernick 2013

John Kernick, John Kernick 2013

Dairy-Free Instant Cashew-Coconut Yogurt

Makes about 2 cups


1 1/2 cups young coconut meat

1/2 cup raw cashews, soaked for at least 4 hours or overnight, drained and rinsed

1/2 cup water

1 tablespoon plus 1 teaspoon agave nectar

Seeds of 1 vanilla bean or
 2 teaspoons pure vanilla extract

1 teaspoon dairy-free probiotic powder (optional)

1/4 teaspoon salt


Add all the ingredients to a high-speed blender and process on high speed until smooth. Let sit at room temperature until tangy, about 2 hours. Refrigerate until cold.

Per serving: Calories 247; Fat 17 g (Saturated 10 g); Cholesterol 0 mg; Sodium 220 mg; Carbohydrate 31 g; Fiber 2 g; Sugars 17 g; Protein 3.5 g

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