Creating a Four Course Meal with Cashews in Every Bite

As the social gatherings are returning and you’re enjoying the company of your loved ones again, you may be looking for a creative way to test your cooking skills. This dinner menu is not to be missed! We are cooking up and crunching into all things cashew! The flavor is bountiful with every bite! From whole raw cashews to grated cashews and more, get ready to delight your taste buds and those of your guests with this delightful spread of cashew-rich courses.

Appetizer – Cashew Cultured Cheese with Potato Slices and Herbs

This appetizer is sure to be memorable for your taste buds and it only takes a little bit of prep before your get-together. This recipe isn’t exceptionally labor-intensive, but it does take time, so be sure to plan in advance to make sure it’s ready to go before your dinner!

Cashew Cultured Cheese Ingredients

• 2 cups raw cashews
• ¾ cup water (plus more for soaking)
• ¼ cup persevered lemon brine
• 1 tbsp kombucha vinegar or apple cider vinegar
• 2 cloves garlic
• ½ tsp salt or to taste

To Make:

1. Cover raw cashews in a large jar or bowl for 4 to 6 hours. Drain and rinse.
2. Add raw cashews to ¾ cup water, preserved lemon brine, kombucha vinegar, garlic, and salt in a blender or food processor. Blend until smooth and creamy.
3. Transfer the blend to a glass jar or bowl that holds 2 cups minimum, and let it sit until it reaches room temperature. Taste daily. When the mixture has bubbles, it is officially cultured cheese! Store it in the refrigerator and use it within a week.

Salad – Grape and Cashew Mixed Salad

• 1/8 tsp ground nutmeg
• ¼ tsp salt
• 1 ¼ cup white sugar, divided
• 250g butter (melted)
• ¾ cup honey
• ¾ cup water
• ¼ tsp lemon juice

Combine cashews, cinnamon, nutmeg, salt, and ½ cup sugar in a food processor. Pulse until nuts are finely chopped and ingredients are well combined.

Brush a pastry dish with melted butter, and roll out phyllo pastry dough and place enough in pan to cover the bottom, brushing it with butter. Sprinkle with a third of the nut mixture, then layer more phyllo dough and more butter. Repeat one more layer, finishing the top layer with phyllo dough and butter.

Gently cut into 24 triangles, then bake for 20-25 minutes or until top is golden brown.

While that’s baking, combine remaining ingredients in a pan and bring to a boil. Reduce heat and simmer for about 10 minutes. Pour syrup over warm baklava, and cool completely before serving.

After-Dinner Drink

After the kitchen is clean and you are with your guests around the fire pit or sitting somewhere comfortable, consider offering everyone a refreshing drink before calling it an evening. You can serve this chilled and punny cocktail with or without the alcohol, but don’t forget the ice and the crunchy grated raw cashews as the garnish!

Cashew Later

• 2oz Whiskey
• ½ oz. Lemon juice
• ¾ oz. Ginger Ale
• ¾ oz. Persimmon Puree
  *Garnish with orange peel, grated cashews

1. Place the ice into a shaker.
2. Add all ingredients to the shaker.
3. Shake well.

The next time you want to a make flavor-rich and nutritious salad, follow these easy steps:

• Handful of fresh mixed greens
• 1 sliced cucumber
• 15 red grapes, sliced
• Handful of cashews
• Extra Virgin Olive Oil and Balsamic Reduction

Mix the first four ingredients together and toss with the oil and balsamic reduction.

Main Course – Cashew Chicken Stir Fry

• 3/4 cup roasted, unsalted cashews
• 1/4 cup water
• 2 tsp cornstarch
• 4 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1-1/2 pounds boneless, skinless chicken breasts or tenderloins, cut into 1-1/2 inch pieces
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 6 medium garlic cloves, minced
• 8 scallions, cut into 1-inch pieces
• 2 tbsp rice vinegar
• 1/4 tsp Asian sesame oil

Begin by roasting your cashews in the oven for just a few minutes. While those are roasting, make the sauce by combining water, cornstarch, hoisin sauce, and soy sauce. Set aside.

Sprinkle salt and pepper on the chicken pieces, then heat oil in a skillet and place garlic, white parts of scallions, and chicken. Once cooked thoroughly, turn the heat down to medium and add rice vinegar to the pan. Cook until vinegar is gone, about 30-60 seconds. Add the sauce you mixed to the pan with the chicken and cook for about one more minute, allowing the sauce to thicken slightly.

Remove from heat and add cashews, green pieces of scallions, and sesame oil.

Dessert – Cashew Nut Baklava

• 20 sheets phyllo pastry
• 2 cups cashew nuts
• ½ tsp ground cinnamon

1. Strain into glass.
2. Garnish with orange peel and cashew gratings.
3. Sip and enjoy!

For this creative and cashew in every bite dinner party, don’t forget to buy your raw cashews from Beyond. Our nuts are produced and handled with care and ethical practices, so when you serve them to your family, friends, and guests, you can trust that they are enjoying a quality ingredient that is benefiting the world. All of our cashews are harvested in the best conditions possible and in the fairest way we know. We are providing jobs to local communities, giving back to the economy, and eliminating many poor labor practices.