Cashew: Delicious, easy and healthy nutty recipes to try at home

From Kaju Katli to cashew-based gravies, cashew is truly a pan Indian ingredient. Technically, cashew is not a nut and actually a seed. Suitable for people following gluten-free, Paleo, low carb and Vegan diets cashew is a great element to desserts. Here are some dishes for you to try at home.

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Cashew Shrimp

Ingredients: Regular soy sauce, rice wine vinegar, brown sugar, oyster sauce, toasted sesame oil, vegetable oil, salt, pepper, chopped garlic, ginger, sherry, cornstarch, cashews, white pepper, green onions, cooked rice

Method: Mix together the soy sauce, rice wine vinegar, brown sugar, oyster sauce, and sesame oil. Set aside. Heat the vegetable oil, add the shrimp and stir fry until pink. Remove from wok and set aside. Using the same pan, add in the garlic and ginger and stir to combine and pour in the sherry. Stir it around for about 2 minutes. Turn the heat to medium-low and pour the sauce mixture and cornstarch mixture. Stir the sauce approximately 1-2 minutes to thicken. Add cashews and pepper (to taste). Sprinkle on the green onions. Serve with cooked rice.

Cream of Cashew Pea Soup

Ingredients: Olive oil, onions, stalks, cloves, pepper, cashews, brown sugar, red pepper flakes, green peas, malt vinegar, crushed potato chips

Method: Heat oil in a large saucepan, add onions, celery, and garlic and cook until golden brown. Season with salt and pepper. Add cashews, sugar, red pepper flakes, and water. Bring the mixture to a simmer. Cook until vegetables becomes soft. Blend sugar snaps peas with vegetable mixture. Press purée through a fine-mesh sieve into a medium saucepan. Stir vinegar into the soup. season with more salt and pepper. Serve soup topped with scallions and potato chips.

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Vanilla Cashew Vegan Ice Cream

Ingredients: Vanilla bean, raw cashews, organic or granulated sugar, kosher salt, coconut oil, ice cream maker

Method: Place vanilla bean and cashews in a large bowl and add two cups boiling water. Cover it and allow it to rest it at room temperature for 12 hours. Transfer cashews and their soaking liquid to a blender. Scrape in seeds from the vanilla bean. Add sugar and salt. Purée until smooth. Slowly stream in oil and purée until it turns thick and creamy. Immediately process cashew mixture in ice cream maker. Transfer to an airtight container and press plastic wrap directly onto the surface. Freeze until firm for at least 4 hours.

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