Sunshine Nut Co.

CHOCOLATE CARAMEL CASHEW CLUSTERS

Ingredients:

  • 1 bag of Sunshine Nut Co Perfectly Plain OR Sprinkling of Salt Cashews
  • 4 bars of chocolate (we chose dark, but milk or white chocolate works too!)
  • 25 caramel squares or 1 can of caramel

Directions:

  • On a baking sheet lined with wax or parchment paper, arrange the cashews in clusters of 4-6 pieces.
  •  Melt the caramel on the stove until smooth.
  • Spoon a tablespoon-size portion of caramel on top of each cashew cluster.
  •  Place the baking sheet in the freezer until the caramel hardens, around 20 minutes.
  •  Melt the chocolate using a double boiler, stirring occasionally. Once smooth, remove immediately from the stove.
  • Spoon the chocolate onto each cluster so that it covers the entire cluster.
  • If making the salted version, sprinkle a dash of salt on top of each cluster to garnish.
  • Freeze again until hardened, then serve! Makes about 25 clusters.

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CASHEW BUTTER

Ingredients:

  • 1 bag of Sunshine Nut Co Perfectly Plain OR Sprinkling of Salt cashews
  • 2 Tbs honey (optional)
  • 2 Tbs coconut oil (optional)

Directions:

  1. Pour the bag of cashews into food processor.
  2. Optional: Add honey and/or coconut oil.
  3. Blend on high, stopping regularly to scrape the sides until blended to your preferred level of creaminess. Takes average 3-5 minutes.
  4. Pour into an airtight container and store at room temperature to maintain consistency, or in the refrigerator to harden.

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CASHEW BROCCOLI

  Ingredients:

  • 2 heads of broccoli
  • 1 clove garlic, minced
  • 1/3 cup coarsely chopped Sunshine Nut Co. Handful of Herbs Cashews
  • 1/4 cup butter
  • 1 tbs. brown sugar
  • 3 tbs soy sauce
  • 2 tsp rice vinegar
  • ¼ tsp ground black pepper

Directions:

  • Chop broccoli into small pieces and cook. (Steam or boil in a pot of with 1 inch of water for 5-7 mins.)
  • While the broccoli is cooking, melt the butter in a small pot over medium heat
  • Add the sugar, soy sauce, rice vinegar, garlic to the butter, stir.
  • Bring the sauce mixture to a boil, then remove from heat.
  • Drain broccoli and arrange on serving plate.
  • Stir cashews into the sauce and pour the sauce over broccoli, then toss.

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SLOW COOKER CASHEW CHICKEN

Ingredients:

  • 4 boneless, skinless chicken breasts
  • ½ cup Sunshine Nut Co. Spark of Spices cashews
  • 1 onion
  • 1 red pepper
  • 1 tbs sesame oil
  • 3 tbs agave nectar or honey
  • ¼ cup soy sauce
  • 2 tbs rice vinegar
  • 1 garlic clove
  • 1 tsp ginger
  • ¼ tsp red pepper flakes
  • Green onion and sesame seeds to garnish

Directions:

  • Slice the chicken breasts into small, thin pieces and place in the slow cooker.
  • Mix the oil, honey, soy sauce, vinegar, garlic, ginger and red pepper flakes in a small bowl. Pour over the chicken.
  • Chop the onion and red pepper into medium-thin pieces. Add to slow cooker.
  • Add in cashews and toss all the ingredients together.
    Cook on low for 3 hours.
  • Add green onion and sesame seeds for garnish.
    Serve over rice!

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CINNAMON SUGAR CASHEWS

Ingredients:

  • 2 bags of Sunshine Nut Co Perfectly Plain Cashews
  • 1 egg white
  • 1 tsp vanilla extract
  • ½ cup brown sugar
  • 2-3 tsp cinnamon

Directions:

  • Preheat oven to 250 F
  • Mix the egg white and vanilla extract in a large bowl until frothy.
  • In a separate, smaller bowl, mix the brown sugar and cinnamon until the mixture is even.
  • Pour the 2 bags of Sunshine Nut Co cashews into the large bowl with the egg white and vanilla extract. Toss the cashews until all are evenly coated.
  • Pour the cinnamon sugar mixture into the large bowl. Toss the cashews until evenly coated again.
  • Spread the cashews onto a baking sheet.
  • Bake for 50 minutes, tossing every 15 mins.
  • Remove and cool before eating.

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VEGAN PESTO

Ingredients:

  • 1 cup of fresh basil
  • ½ cup of Sunshine Nut Co. Perfectly Plain cashews
  • ¼ cup olive oil
  • 2 cloves of fresh garlic
  • 2 tbs lemon juice
  • Salt and pepper to taste

Directions:

  1. Toss all the ingredients together into a food processor.
  2. Blend until the mixture is smooth to your preference.
  3. Serve with an extra drizzle of olive oil.

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CASHEW BUTTER BROWNIES

Ingredients:

  • 8 oz Sunshine Nut Co. Perfectly Plain cashews (1 full 7oz. bag + a handful)
  • 1 egg
  • 3/4 cup raw honey
  • 1/2 tbsp pure vanilla extract
  • 1/4 cup cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup dark chocolate chips

Directions:

  1. Coat 8×8 baking dish with nonstick spray
  2. Preheat over to 325 degrees F
  3. Pour cashews into food processor and blend until creamy. (approximately 5 minutes, stopping regularly to scrape the sides)
  4. Add all ingredients into mixing bowl and stir until mixture is well blended
  5. Pour into baking dish and bake for 30-35 minutes.
  6. Remove from the over and let cool in the pan.

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CASHEW GRANOLA BARS

Ingredients:

  • 1 cup rolled oats
  • 1/3 cup roughly chopped cashews
  • 1/4 cup flaxseed powder
  • 2/3 cup desiccated unsweetened coconut
  • 1/4 tsp sea salt
  • 1/3 cup chopped dates
  • 2 Tbsp cashew butter
  • 2 Tbsp melted coconut oil
  • 1/4 cup maple syrup

Directions:

  1. Preheat oven to 350 degrees F and arrange oats on bare baking sheet. Bake for 10-15 minutes or until slightly toasted (for flavor). Reduce oven heat to 325 degrees F (162 C).
  2. While the oats are baking, add cashews, flaxseed meal, desiccated coconut, and sea salt to a large mixing bowl and stir. Set aside. Once oats are toasted, add to the mixing bowl along with chopped dates. Loosely stir to combine and set aside.
  3. Add cashew butter, coconut oil, and maple syrup to a small saucepan and bring to a low boil over medium heat, stirring occasionally. Then remove from heat and immediately add to the oats.
  4. Use a mixing spoon mix thoroughly, ensuring that the dates and the cashew butter mixture are evenly dispersed and coating all of the dry ingredients.
  5. Add the mixture to a parchment-lined 8×8-inch baking pan and spread into an even layer. Then top with another layer of parchment paper and press down with something flat – such as a measuring cup – to press into an even, uniform layer.
  6. Bake at 325 degrees F (162 C) for 20-25 minutes or until the edges are golden brown.
  7. Remove from oven and let cool in the pan. Transfer to the freezer to speed cooling time. Once cooled, lift out of the pan and slice into desired number of bars.
  8. Optional: Melt dark chocolate and drizzle it on top for an added chocolate layer!

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CASHEW BUTTER EASTER EGGS

Ingredients:
– 1 bag of Sunshine Nut Co. Sprinkling of Salt cashews
– 1 tbs honey
– ¼ C butter, room temperature
– 1 tsp vanilla
– 1.5 C powdered sugar
– 2 bars of your favorite chocolate
– 3 tbs coconut oil, melted

Directions:
1. To make the cashew butter, pour the bag of cashews into a food processor and blend until the cashews are creamy, should be 5-7 minutes. You will have to stop and scrape the sides a few times.
2. Add the honey and 2 tbs coconut oil.
3. Blend again to your desired creaminess.
4. Add in butter and vanilla. Blend again.
5. Add ½ cup of powdered sugar. Blend & repeat 3 times until the cashew butter is stiffer and feels moldable.
6. Spoon 1 tbs dollops of cashew butter onto a baking sheet lined with parchment paper. Mold them each into an egg shape and place in refrigerator for 20 minutes to harden.
7. In a double boiler, melt down 2 bars of your favorite chocolate. When fully melted, add in 1 tbs of coconut oil and whisk until fully blended. This becomes a “chocolate bath.”
8. Remove the hardened cashew butter eggs and dip each carefully in the chocolate bath until fully coated. Place back onto baking sheet and freeze until chocolate is hardened.

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CASHEW BUTTER CUPS

Ingredients:
1 bag of Sunshine Nut Company Salted Cashews
1 tbs honey
2 tbs coconut oil
* Makes around ¾ cup of cashew butter. Adjust the recipe to your desired quantity.
2 bars of your favorite chocolate
Sprinkles for garnish

Directions:
1. To make the cashew butter, pour the bag of cashews into a food processor and blend until the cashews are creamy, should be 5-7 minutes. You will have to stop and scrape the sides a few times.
2. Add the honey and coconut oil.
3. Blend again to your desired creaminess.
4. In a double boiler, melt down 2 bars of your favorite chocolate.
5. In a mold of your choice, pour enough chocolate to just cover the bottom of the mold.
6. Freeze for 20 minutes.
7. Remove mold from freezer. Add cashew butter to the mold(s) until the mold is 2/3 full.
8. Fill the remaining mold with chocolate.
9. Add sprinkles, salt or any other decorative garnish on top!
10. Freeze for another 20 minutes.
11. Serve!

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