The following recipe is from www.nutritionmd.org reprinted with permission 

Cashew Tacos

Makes 12 tacos

Ingredients

1/2 cup chopped raw cashews

1 cup shredded lettuce

12 warmed corn tortillas or 12 taco shells

1/2 teaspoon salt

1 tablespoon tomato paste

1 tablespoon water

1 tablespoon chili powder

1 tablespoon chopped garlic

1/2 cup chopped onion

1 zucchini, chopped

1 cup fresh tomato salsa

Sauté cashews, zucchini, onion, garlic, chili powder, water, tomato paste, and salt until onion turns translucent. Add 1/12 of the mixture to each tortilla or taco shell, followed by lettuce and salsa.

 

The following recipes are from The Veg-Feasting Cookbook

Broccoli and Cashews over Millet

Light and delicate, millet is a nice, high-protein alternative to couscous. The combination of millet, cashews, and broccoli makes a substantial side dish.

Serves 5

Ingredients

2 cups millet

6½ cups water

2 tablespoons oil

2 teaspoons mustard seed

1 large bunch broccoli, chopped

1 medium onion, chopped

½ cup cashews, chopped

1 tablespoon soy sauce

 

Place the millet and 6 cups of the water in a medium saucepan, cover and cook over medium-high heat until the millet is soft, 15 to 20 minutes. While the millet is cooking,

heat the oil in a large pan. Add the mustard seeds and cover the pan. As the seeds fry they will begin to pop (like popcorn). When you no longer hear any seeds popping (a minute or so), add the broccoli, onion, the remaining half cup of water, cashews and soy sauce. Sauté the ingredients until the broccoli is tender, about 15 minutes. Serve the sautéed mixture over the cooked millet.

 

Cashew Coconut Date Cookies

You can use pre-ground cardamom for this recipe or grind your own, which will give it a more intense flavor. Break the pods open and crush the black seeds with a mortar and pestle. Be sure the dates you use for this recipe are fresh and moist. Organic medjool dates are particularly nice.

Makes about 40 cookies

Ingredients

1½ cups quick or old-fashioned oats, ground fine in a food processor, or oat flour

1 cup unbleached all-purpose flour

¾ teaspoon sea salt

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cardamom

1 cup natural unsalted cashew butter

3 tablespoons water

½ cup maple syrup

1 teaspoon vanilla extract

1 cup natural granulated sugar (like Sucanat)

2/3 cup nonhydrogenated margarine

2/3 cup unsweetened grated coconut

½ cup finely chopped pitted dates

Approximately 40 cashew halves (optional)

 

Heat the oven to 350F.  Line two baking sheets with parchment paper. In a small bowl whisk together the ground oats, flour, salt, baking powder, baking soda and cardamom; set aside. Using an electric mixer, beat the cashew butter with the water in a large bowl until smooth. Add the maple syrup and vanilla and beat until well blended. Add the sugar and margarine and beat until completely incorporated. Add the dry ingredients and beat on low speed just until completely blended. Stir in the coconut and dates.

Drop the dough by rounded teaspoonfuls onto the baking sheets. Press each dough ball gently with your fingers, and nestle one cashew half, if using, into each dough ball. Bake until the tops are lightly browned but the cookies are still slightly soft, 10 to 12 minutes. Cool on wire racks