Cashew Crisps Recipes

CURRIED CASHEWS

Steps:

• Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
• Whisk together the egg white, curry powder and sugar in a medium bowl until thoroughly blended and slightly foamy. Add the cashews and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Nuts will be fragrant and slightly darker but still a bit moist; they?ll crisp as they cool.
• Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.

RAW CASHEW CHEESY KALE CHIPS

Steps:

• Place cashews in a bowl. Cover with water; let soak for at least 1 hour. Drain and rinse.
• Transfer cashews to a blender; blend until finely chopped, scraping the sides of the bowl periodically. Add red bell pepper, onion, lemon juice, jalapeno pepper, and garlic; blend until well chopped. Scrape the sides of the bowl; add 3/4 cup water, nutritional yeast, paprika, turmeric, mustard, salt, and pepper. Blend until smooth, adding more water if necessary.
• Combine cashew mixture and kale in a large bowl; scrunch kale with your hands until evenly coated with cashew mixture. Spread in a single layer on an unlined dehydrator tray.
• Dehydrate kale at 105 degrees F (41 degrees C) until crisp, about 8 hours.

CASHEW CRISPS

Steps:

• Preheat over to 350 degrees F., rack in the middle position.
• Microwave the butter in your mixing bowl to melt it. Add the sugar, the vanilla, and the molasses. Stir until blended, then add the baking soda, baking powder, and salt. Mix well.
• Grind up the cashews in your food processor. Measure AFTER griding. Add them to the bowl and mix. Pour in the beaten eggs and stir. Then add the flour and mix until all the ingredients are thoroughly blended.
• Let the dough sit for a few minutes to firm up. Then form dough into small walnut-sized balls and arrange them on a greased cookie sheet, 12 to a standard sheet. (These dough balls spread out so make them fairly small. If the dough is too sticky to form into balls, chill it for a few minutes and try again.).
• Flatten the balls slightly with a spatula or the palm of your hand, just enough so they won't roll off when you put them in the oven.
• Bake at 350 degrees F. for 10 to 12 minutes, or until the edges turn golden brown. Cool on the cookie sheet for 2 minutes, then remove to a wire rack to finish cooling.

CASHEW SNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
• In a large bowl, cream together the butter, brown sugar, and egg. Stir in the chopped cashews, baking soda, salt, and flour. Drop by half teaspoon two inches apart onto greased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

MAPLE CASHEW CRISPS

Steps:

• Cream butter and sugar until light and fluffy.
• Add vanilla and egg and mix until combined.
• Stir in chopped cashew pieces.
• Add the flour and mix on low to form a soft dough.
• Place in fridge for at least 30 minutes to allow dough to firm up.
• Preheat oven to 375°.
• Form dough into 1 inch balls and roll in maple sugar.
• Place dough balls onto ungreased baking sheet and press a cashew half firmly into the top of each cookie.
• Bake for 12 - 15 minutes or until lightly browned.
• Allow to cool on baking sheet for a few minutes before transferring to a wire rack.