Sunshine Nut Co.

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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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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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:

  • 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.

Download our printable recipe card!