7 Recipes that reveal the Cashew Supremacy

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7 Recipes that reveal the Cashew Supremacy

On the occasion of World Cashew Day, CitySpidey brings to you lip-smacking dishes made with them

7 Recipes that reveal the Cashew Supremacy

Who doesn't love cashews? Well, everybody does. Eating cashews become so addictive sometimes, and we continuously keep on munching them without keeping the counts. And, given how much cashew is consumed as a healthy snack,' milk (a vegan alternative to dairy milk), and a thickening factor in curries, it's evident that the cashew doesn't believe in culinary social separation either.

The love for our favourite cashew is eternal. Cashews are a perfect friend in many seasons. One can easily lose track while gorging on cashews.  Cashews are low in sugar and rich in fibre, heart-healthy fats, and plant protein. Cashews are one of the elite ingredients in our cuisines from butter chicken to Caramel Cashew Cheesecake.

On the occasion of World cashew Day, CitySpidey brings to you lip-smacking, mouth-watering dishes and sweets made with them:

Caramel Cashew cheesecake


This cheesecake is quite different from any other cheesecake. It has some unique flavours and tastes to it.

Preheat the oven to 350 degrees Fahrenheit. On a double thickness of heavy-duty foil, place a greased 9-inch springform pan (about 18 in. square).

Wrap foil tightly around the pan. Cut the butter into the flour in a small bowl. Combine the cashews, sugar and salt in a mixing bowl. In the prepared pan, press onto the bottom—15 minutes in the oven. Allow cooling on a wire rack.

Cream together cream cheese, sugar, and vanilla extract in a large mixing basin until smooth. Mix in the eggs and cream.

Pour the mixture over the crust. Place the springform pan in a bigger baking pan with 1 inch of hot water in it. Bake for 65-75 minutes, or until the centre is set and the top appears dull. Take the springform pan out of the water bath. Allow 10 minutes to cool on a wire rack.

Refrigerate overnight, then cover with plastic wrap when cool.

In a saucepan, mix the sugar and water. Cook, constantly stirring, until the sugar has dissolved. Over medium-high heat, bring to a boil; cover and cook for 2 minutes. Uncover and cook for 8 minutes, or until the mixture is golden brown and a candy thermometer registers 300° (hard-crack stage).

Remove the pan from the heat. Stir in the cream until it's completely smooth, about 5 minutes. Remove cheesecake to a platter. Spoon cooled caramel over cheesecake. Refrigerate leftovers.

Kaju Badam Ladoo


No Indian festival is complete without any Kaju ki mithai. This Indian staple is made from milk, cardamom and of course cashews.

Here is the recipe for Kaju badam ladoo.

After soaking the almonds in boiling water for 15 minutes. Take the skin off the almonds and set them aside.

Soak the cashews for 15 to 20 min, then drain the water and wipe the nuts dry.

Make a smooth paste in a saucepan, combine the sugar and water and cook until the sugar syrup achieves a string consistency.

Add the cashew-almond paste and cardamom powder once the sugar syrup has reached a one string consistency—Cook over a low temperature. Continue to whisk until the mixture thickens and comes away from the sides of the pan.

To check, pinch a little piece of dough and roll it into a ball before placing it on a dish; if the ball keeps its shape, the mixture is done. Grease your hands and roll the dough into ladoos and keep it in the refrigerator for a few hours.

Garlic and onion cashews

This appetizer is light, crunchy and delectable. It is easy to prepare and a quick snack for evening tea.

Combine the onion salt, sugar, and garlic powder in a bowl. Heat the oil in a large skillet over medium heat.

Cook and stir for 4-7 minutes, or until cashews are roasted, with the seasoning combination and lemon juice.

Add the parsley and mix well. Drain on paper towels and set aside to cool completely. Keep the container sealed.


Cashew Cookies


Cookies with a bit of twist for your tastebuds. These cookies will leave you awe-struck.

Preheat the oven to 375 degrees Fahrenheit. Put Cream butter and brown sugar together in a mixing basin until light and creamy.

In a separate bowl, whisk together the egg and vanilla extract. Combine the dry ingredients and add them to the creamed mixture with the sour cream.

Add the cashews, chopped. Using a tablespoon, drop the dough onto oiled baking sheets. Bake for 8-10 minutes. Allow cooling on a wire rack.
In a small pot, lightly brown butter for the icing. Remove from the heat and set aside to cool. Pour in the cream and vanilla extract. Blend in the sugar until the mixture is smooth and thick.

Frost the cookies and place a cashew half on top of each one.

Cashew chicken with noodles


It is an easy-peasy dish you can try out with your friends and family.

Cook rice noodles as directed on the packet. Meanwhile, whisk together the soy sauce, cornstarch, and garlic in a small bowl. Toss in the chicken.

Sauté the chicken combination in peanut and sesame oils in a large cast-iron or another heavy skillet until no longer pink—Cook for a further minute after adding the onions.

Drain the noodles and add them to the skillet. Heat through the cashews and chilli sauce. Toasted sesame seeds can be sprinkled on top if desired.


Cashew clusters


A great evening snack for you and especially for the kids. These cashew clusters dipped in sweet chocolate are tasty and healthy. Now your kids can eat dry fruit without making an excuse.

In a large microwave-safe bowl, combine 1 pound white candy coating, coarsely chopped, 1 cup semisweet chocolate chips, 4 ounces German sweet chocolate, chopped and 1/3 cup milk chocolate chips; microwave on high for 5-6 minutes, stirring every 30 seconds until melted. Add the cashews and mix well.

Drop tablespoonfuls of the mixture onto waxed paper-lined pans and set aside until set. Keep the container sealed.


Cashew chicken with ginger


The flavour of fresh ginger and the crunch of the crispy cashews in chicken combined with rice is the perfect meal one can have.

Combine two tablespoons cornstarch, one tablespoon brown sugar, 1-1/4 cups chicken broth, two tablespoons soy sauce ingredients in a blender. 2 teaspoons oil, heated over medium-high heat in a large skillet; stir-fry chicken. Take it out of the pan.

Heat the remaining oil in the same pan over medium-high heat and stir-fry the mushrooms, pepper, water chestnuts, and ginger for 3-5 minutes\. Bring to a boil the broth mixture with the green onions in the pan. Cook constantly for 1-2 minutes.

Heat through the chicken and cashews, stirring constantly. Rice is a great accompaniment.