Cashew Chutney Spread Recipes
CASHEWNUT CHUTNEY
Cashew nut chutney is an unusual chutney with mild flavors. It goes well with dosa, idli or rice.
Provided by Vahchef
Time 10m
Number Of Ingredients 0
Steps:
- Heat oil in a pan, add green chillies, urad dal, chana dal, ginger and saute it for a one minute. Add cashew nut saute it and switch off the flame, add curry leaves, allow it to rest. Transfer to mixie jar, add salt, lime juice and blend into a coarse paste. Transfer the paste to a bowl and garnish with coriander leaves. The cashew nut chutney is ready to serve.
Nutrition Facts :
CHUTNEY-TOPPED CREAM CHEESE SPREAD
I've had the pleasure of introducing many of my friends and family to chutney, that sweet and savory fruit sauce. Make the spread even faster by using chive-flavored whipped cream cheese. -Michelle Torkelson, Ham Lake, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-3/4 cups.
Number Of Ingredients 5
Steps:
- In a small bowl, beat cream cheese until smooth; stir in green onions. Spread into a shallow serving dish., Top with chutney; sprinkle with peanuts. Serve with crackers.
Nutrition Facts :
CASHEW CHEESE
Spread this vegan cashew cheese on crackers, layer it on a toasted bagel or serve it with fresh vegetables. It also makes a delicious, out-of-the-ordinary sandwich spread! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Place cashews in a small bowl. Add enough warm water to cover completely. Soak cashews for 1-2 hours; drain and discard water. Add cashews and remaining ingredients to food processor. Cover and process until smooth, 1-2 minutes, scraping down sides occasionally. Transfer to serving dish. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 56 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
CASHEW CHUTNEY (KAJU CHATNI)
Simple, creamy, spicy and fragrant fresh cashew chutney
Provided by Lisa Turner
Yield 1 cup
Number Of Ingredients 8
Steps:
- Combine the cashews, ginger, chillies, salt, cayenne and lemon juice in a food processor or blender with a 1/4 cup of the water and blend until smooth, adding more of the water as necessary to produce a smooth purée. Transfer to a bowl and stir in the fresh coriander.
- Serve fresh or refrigerate covered up to 3 days. If refrigerated, add a little more water when serving to thin the chutney as it tends to thicken when sitting.
CASHEW CHUTNEY SPREAD
Steps:
- Pulse 1 c. cashews in a food processor until finely chopped (do not grind to paste). Transfer to a bowl. Process remaining cup of cashews with curry powder, salt, and pepper until finely ground and beginning to clump. Add cream cheese and puree until smooth. Add to chopped nuts, add remaining ingredients and stir to combine. Adjust seasonings.
CHOCOLATE CASHEW SPREAD
Make and share this Chocolate Cashew Spread recipe from Food.com.
Provided by Carole Reu
Categories Spreads
Time 25m
Yield 1 batch
Number Of Ingredients 3
Steps:
- In a small heavy saucepan, melt chocolate over low heat, stirring constantly until chocolate begins to melt. Immediately remove the chocolate from heat; stir until smooth.
- Cool slightly.
- Place nuts in a food processor or blender; cover and process until nuts are finely chopped, stopping and scraping the sides as necessary.
- Add butter; process until nearly smooth.
- Transfer mixture to a bowl; stir in melted chocolate. Serve at room temperature. Use spread on croissants, muffins or biscuits.
Nutrition Facts : Calories 1833.6, Fat 170.7, SaturatedFat 79.3, Cholesterol 244, Sodium 676.8, Carbohydrate 74.4, Fiber 7.6, Sugar 37.4, Protein 25.1
CASHEW HERB SPREAD
This is an original recipe for a versatile spread that is great on sandwiches or smeared on a lettuce leaf for a quick veg wrap; equally easy to use as a dip for crackers and veg or thin down a bit and use as a "cream" accompaniment for baked tofu, fish, etc. Toss with pasta or rice for a fresh, protein rich, dairy free cream sauce. Would also be nice to dress potatoes for a potato salad... hmmm... the possibilities are endless! My version comes out light green and looks a lot like guacamole, tastes fresh and herby and has a creamy mouth feel. The miso and nutritional yeast add a nutty/cheesy depth that you notice but can't quite put your finger on... and the garlic adds a raw zip that is really nice if you like that kind of thing! I love, love, love that this is something I can make that has no added fats or oils. Hope you love it too! (12 servings = 2 Tbsp per serving)
Provided by rsarahl
Categories Spreads
Time 2m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in food processor and blend until smooth.
- Add water if necessary to blend or to thin if desired.
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