Top 10 popular cashew recipes

Cashew Nut Cookies

270g cashew nuts, roasted and salted (70g are for the garnish)
250g plain flour
60g cornflour
1/2 tsp baking powder
210g butter (or lard for a more authentic flavour)
100g sugar (could increase to 120g)
1 egg, separated
1/2 tsp vanilla essence


  1. Pick out the best-looking whole cashew nuts for the garnish.  Halve them lengthwise, where they naturally want to split.  If a nut doesn't split cleanly, try again with another nut, so you have 80 beautiful halves and maybe a few more to spare, and set aside.

  2. Measure out 200g of the rest of the nuts, using up the broken bits, and either grind or finely chop them.

  3. Sift flour, cornflour and baking powder into the same bowl as the ground nuts and mix.

  4. In a separate large bowl, cream butter with sugar until light and fluffy.  Add in egg yolk and vanilla essence.  Mix well.

  5. Stir in the dry ingredients and mix well.  Here, I get my hands dirty and turn the crumbly clumps into a dough ball.

  6. Chill dough in fridge for 40 minutes.

  7. Preheat oven to 180°C (or if using a fan-forced oven, 160°C).

  8. Shape dough into small balls, around 2cm in diameter, and place onto lined baking tray.

  9. Press a cashew nut half into each cookie ball, so that it is slightly flattened and cracks a little at the edges.

  10. Beat egg white and brush onto cookies.

  11. Bake 15 minutes or until golden brown.

  12. Cool and store in airtight container.


Honey Roasted Cashews


  • 4-5 cups whole raw cashews

  • 2 tablespoons plus 1 teaspoon honey

  • 1 tablespoon unsalted butter

  • 1/4 cup granulated sugar

  • salt to taste


  1. Preheat oven to 350 degrees F.

  2. Line a baking sheet with tin foil (much easier clean up!)

  3. In a small microwaveable bowl, combine the honey and butter. Microwave until butter is melted

  4. In a medium bowl, combine cashews and honey mixture. Toss to coat evenly.

  5. Spread onto prepared cookie sheet.

  6. Bake for 5 minutes.

  7. Remove from oven, toss, and place back in oven for 3-5 more minutes. Watch closely to avoid burning!

  8. Remove from oven. Let stand for no longer than 1-2 minutes (if you wait too long the sugar may not stick as well).

  9. With a spatula, push nuts together into a pile.

  10. Sprinkle granulated sugar over the nuts and toss to coat

  11. Add salt to taste.


Cucumber and cashew nut curry


  • 2 long cucumbers, peeled

  • 200g of cashew nuts, raw

  • 1 tsp cumin seeds

  • 1 tsp coriander seeds

  • 1/2 tsp chilli powder

  • 1/2 tsp ground turmeric

  • 400ml of coconut milk

  • 2 small green chillies, finely chopped

  • 1 piece of cinnamon, 2cm long, broken in half

  • 2 onions, finely chopped

  • 8 curry leaves, fresh is best but use dried if they're difficult to find

  • 1/2 tsp dill seeds

  • 1/2 tsp fennel seeds, lightly bashed

  • 50ml of sunflower oil

  • Salt


  1. Cover the cashew nuts with cold water for 30 minutes, then drain.

  2. Dry-roast the cumin and coriander seeds in a pan until golden and aromatic, then grind to a powder. Mix together with the turmeric and chilli powder.

  3. Slice the cucumber lengthways and remove the seeds with a teaspoon. Discard the seeds. Cut the cucumber on the angle into 1.5cm slices.

  4. Place the cucumbers, cashews, coconut milk, ground spice mix, chillies and cinnamon in a saucepan. Simmer together for 10 minutes, until both the nuts and cucumber are just tender.

  5. Heat the sunflower oil in a separate pan and, once hot, add the onion, curry leaves, dill and fennel seeds. Fry over a medium heat for 5 minutes until the onions are golden.

  6. Pour over the cucumber and cashew curry and simmer together for a further 5 minutes. Season to taste with salt, then serve with plain boiled rice.


Olive-Rosemary Spiced Cashews


  • 4 large sprigs fresh rosemary

  • 1/3 cup pitted oil cured olives

  • 1/4 cup water

  • 1/4 cup sugar

  • 1/4 teaspoon cayenne pepper

  • Generous pinch kosher salt

  • 4 cups raw cashews (about 1 pound)


  1. Preheat oven to 300°F, position rack in middle position, and grease a rimmed baking sheet with oil or non-stick cooking spray.

  2. Line a heatproof plate with a paper towel, arrange rosemary sprigs (making sure they are dry) on top, and top with another sheet of paper towel. Microwave on high until rosemary is completely dry, 1 to 2 minutes (keep an eye on it as it can quickly burn if continued to cook after drying). Remove rosemary needles from sprigs, discarding woody stalks, and pulverize needles in a mortar and pestle to a powder. Sift dried rosemary powder through a fine mesh strainer into a small bowl to remove any remaining large pieces.

  3. Arrange olives on a heatproof plate and microwave at half power until dried, about 5 minutes (keep an eye on them as they cook as they can burn quickly if continued to cook after drying). Transfer dried olives to a mortar and pestle and pulverize to an oily paste.

  4. In a medium saucepan, combine water, sugar, cayenne, and salt. Heat over medium-high heat until sugar is dissolved. Stir in cashews and continue to cook, stirring, until cashews are coated in a syrupy glaze and almost all water has cooked off.

  5. Spread glazed cashews in a single even layer on the prepared baking sheet and bake until nuts are lightly toasted, about 25 minutes.

  6. Let cool, stirring nuts every few minutes to prevent sticking. Once cool, break up any remaining clumps. Add olive paste and stir to coat nuts. Add 4 teaspoons rosemary powder and stir to coat (any remaining powder can be discarded or reserved for another use). Serve. Nuts can be stored in an airtight container at room temperature for up to 1 week.

Chinese Cashew Chicken


  • 400g (16oz) of boneless skinless chicken breast, cut into pieces

  • 1 tbs of cornstarch

  • 1 tbs of rice vinegar

  • 1/2 tsp of salt

  • 45 raw cashews

  • 1 red pepper, chopped into pieces

  • 1 green pepper, chopped into pieces

  • 2 spring onions, chopped

  • 1 small onion, chopped

  • 3 tbs of oyster sauce

  • 1 tbs of soy sauce

Roasted Spicy Cashews

  • Ingredients

    • 1 Cup raw cashews

    • 1 Tsp sunflower oil or canola oil

    • ½ Tsp salt

    • 1 Tsp cumin powder

    • 1 Tsp paprika powder

    • 1 Tsp red chilli powder or cayenne powder


    1. Pre-heat oven to 350 ° F. Line a small baking tray with aluminum foil, set aside.

    2. In a medium mixing bowl take oil and add cashews. Toss the cashews so they are evenly coated with oil.

    3. Add all the spices to these cashews and toss well.

    4. Spread the spice coated cashews on the baking tray into single layer. Place the baking tray in the center of the oven.

    5. Bake the cashews for 12-14 minutes, tossing and mixing the cashews every 4-5 minutes. It will ensure even baking.

    6. Take out from the oven and let it cool completely before serving.


    Rosemary and Olive Oil Roasted Cashews Recipe


    • 2 cups raw cashews

    • 1 tbsp extra virgin olive oil

    • 1 tbsp fresh rosemary, finely chopped

    • 1/2 tsp freshly cracked black pepper


    1. Heat oven to 350F.

    2. In a medium bowl, combine cashews, oil, rosemary, and pepper. Toss to combine.

    3. Spread cashews onto a baking sheet lined with parchment.

    4. Roast 15 minutes, stirring every 5 minutes.

    5. Remove from the oven and cool before handling.

    Cashew nut curry


    • 250 g cashew nuts

    • 2 tbsp ghee

    • 1 large onion, finely chopped

    • 1 sprig curry leaves

    • 2green chillies, chopped

    • 10 cm piece pandan leaf

    • ½ tsp roasted cumin seeds, ground

    • ½ tsp turmeric

    • 1 tsp chilli powder

    • 1 cinnamon stick

    • 300 ml coconut milk

    • 150 ml coconut cream

    • Pinch of roasted curry powder


    1. Soak the cashew nuts in a small bowl of water for 1 hour. Drain and set aside.

    2. Meanwhile, heat the ghee in a medium pan over high heat. Once hot, add the onions, curry leaves, chilli and pandan, and stir.

    3. Once the onions are fragrant and begin to change colour, add the cumin, turmeric, chilli powder and the cinnamon stick. Stir over medium heat until spices are lightly roasted.

    4. Add the drained cashew nuts and stir to combine.

    5. Add the coconut milk and boil until the sauce has thickened and reduced.

    6. Stir in the coconut cream, bring to the boil and remove from heat. Season to taste.

    7. Pour into a bowl to serve and top with a little extra coconut cream and some roasted curry powder.

    Coconut Cashews


    • 3 cups cashew halves (I used Planter's Cashew Halves & Pieces)

    • 1 Tbsp coconut oil, melted

    • 1/4 cup lite coconut milk (from the can)

    • 1/2cup granulated sugar

    • 1/2 cup sweetened coconut flakes


    1. Place cashews in a large bowl. Melt coconut oil and pour over cashews.

    2. Open up the can of coconut milk and whisk it smooth. Measure out ¼ cup and add it to the nuts. (Save the leftover coconut milk for smoothies or to cook rice with.)

    3. Add the sugar to the nuts and fold the coconut-cashew mixture until everything is mixed well.

    4. Spread nuts onto a silicone lined baking sheet.

    5. Quickly pulse the coconut flakes in a food processor or blender until fine. Save for a later step.

    6. Bake cashews at 300 degrees Fahrenheit for 10 minutes. Stir.

    7. Bake 10 minutes more. Stir.

    8. Bake 5 minutes more. Add the fine coconut flakes and stir to coat the cashews.

    9. Bake 10 more minutes (for a total of 35 minutes cook time) or until all the sugary mixture has stuck to the nuts and there is no liquid left.


    Sweet and Sea Salty Chocolate Cashews


    • 2 cups whole unsalted roasted cashews

    • 6 oz quality dark chocolate

    • 1 tsp Fleur de Sel or flaky sea salt

    • 1 tsp raw cane sugar or coconut palm sugar

    • 1/4 cup chopped all natural marshmallows, optional


    1. Toast the cashews (if desired) either in the oven at 400°F for 10 minutes or on the stove top in a heavy-bottomed skillet, just until fragrant and starting to brown. Watch carefully and remove from heat right away.

    2. Melt the chocolate over, not in, simmering water or in the microwave, checking at 30 second intervals.

    3. Stir cashews into melted chocolate until well coated.

    4. Remove from the chocolate one at a time with a fork and transfer to a parchment paper-lined baking sheet.

    5. Lightly sprinkle with raw cane sugar or coconut palm sugar and sea salt.

    6. Let cool completely.

    7. Store in a cool, dry place, but not in the refrigerator (or the chocolate will "bloom.")

    8. Option: Make sea salty cashew clusters by stirring ¼ cup chopped all natural marshmallows into the chocolate-cashew mix. Drop by small spoonful on to parchment paper lined baking sheet and sprinkle with sea salt.