Golden Soup Recipe – Vegetarian Soup Recipe – Cashew Soup


  • 2 tablespoons olive oil
  • half an onion, chopped
  • 2 cloves garlic, chopped
  • 1 head of cauliflower, chopped into about 5 cups of chunks or florets
  • 1 cup cashews
  • 1 tablespoon turmeric – see notes
  • 7–8 cups water
  • 2 teaspoons salt
  • a squeeze of lemon juice


  1. Sauté: Heat the oil in a deep soup pot. Add the onion, garlic, cauliflower, cashews, and turmeric. Sauté for 10 minutes or until very fragrant.
  2. Simmer: Add the water (I usually start with 4 cups) and salt. Simmer until softened.
  3. Blend: Transfer the soup to a blender and blend into a creamy consistency. It’s best to do this in batches.
  4. Finish: Return to the soup pot and add any additional water (remaining 2-3 cups) if you need to thin it out. Also a good time to season with more salt and a squeeze of lemon juice. Also a good time to top with spiced chickpeas and parsley and olive oil and more salt and put on your most comfy sweater and enjoy!

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Cashews And Grapes Turkey Salad – Turkey Salad With Grapes And Cashews – How To Make Cashew Turkey Salad

Total Time – 25 mins


  • 1/4 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1 tablespoon honey Dijon mustard
  • 3 cups cubed cooked turkey
  • 1 cup halved green grapes
  • 2 celery ribs, chopped
  • 1/2 cup chopped cashews
  • 2 green onions, thinly sliced
  • Lettuce leaves


  1. In a bowl, mix mayonnaise, yogurt and mustard. Add turkey, grapes, celery, cashews and green onions; toss to coat. Serve on lettuce.

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No Bake Vegan Tropical Cashew Bars Recipe



  • 1 1/4 cup dried pineapple
  • 1 cup raw cashews
  • 1/3 cup pumpkin seeds
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup sunflower seed butter or other creamy no stir nut butter of choice.
  • 1 tsp vanilla
  • parchment paper for 8×8 pan.


  • 1/2 cup coconut butter/oil
  • 1 tbsp maple syrup
  • Lime juice
  • Lime Slices


  1. Line an 8×8 inch square pan with parchment paper. Set aside.
  2. In a blender or food processor, blend together 1 1/4 cup dried pineapple, 1 cup cashews, 1/3 cup pumpkin seeds, 1/2 cup of your coconut. You might have to scrape down sides a few times.
    Next Add in your 1/4 cup sunflower seed nut butter (or other smooth nut butter of choice), vanilla, and blend again until batter is combined and starting to stick together.
  3. Press batter into 8×8 pan.
  4. Finally, make the frosting/icing for the top.
  5. Blend 1 tbsp lime juice, 1 – 2 tbsp maple syrup, and softened coconut oil or butter until smooth. Spread over bars. Place in fridge to chill for 30 minutes.
  6. Remove from fridge and slice into squares.
    Drizzle a little maple syrup on top. Then a sprinkle of shredded unsweetened coconut. Add a slice of lime on top of each bar.
  7. Keep bars in fridge. They will be fine at room temperature for 1 hour or so before the icing starts to melt. Freezer friendly.

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Cashew Chicken Recipe – Thai Cashew Chicken – How To Make Cashew Chicken

Prep: 15 mins – Cook: 15 mins – Total: 30 mins


  • 3 tbsp hoisin sauce
  • 1/2 tsp chili garlic sauce
  • 3 tbsp chicken broth or water
  • 1 1/2 lb boneless skinless, chicken thighs , cut into 1-inch pieces
  • salt and pepper
  • 1 tbsp cornstarch
  • 1 1/2 tbsp vegetable oil
  • 1 small onion, cut into 1-inch pieces
  • 4 garlic cloves, minced
  • 2 tbsp rice vinegar
  • 6 green onions, diced
  • 3/4 cup unsalted roasted cashews
  • cooked white rice


  1. Whisk together hoisin sauce, chili garlic sauce, and chicken broth in a small bowl. Set aside.
  2. Transfer chicken to a medium bowl and season with salt and pepper.
  3. Sprinkle corn starch on top of chicken and toss to coat.
  4. In a large non stick pan, or wok, heat the oil over medium-high heat. Sauté the chicken, stirring often, until golden brown and cooked through, about 8 to 10 minutes.
  5. Add the onion and cook for another 3 or 5 minutes, stirring often, until the onion is soft and translucent.
  6. Add garlic and cook for another minute or so.
  7. Add rice vinegar and stir. Cook for another minute.
  8. Reduce heat to medium-low and add the hoisin mixture. Stir to combine and cook for another few minutes to warm through. Remove from heat.
  9. Stir in cashews and green onions. Season with more salt and pepper if needed.
  10. Serve over cooked white rice.

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