Best 3 Cashew Nut Nog Recipes

CASHEW NUT NOG

Cashew Nut Nog image

Provided by Claire Saffitz

Categories Candy Dessert Kid-Friendly Cashew Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates

Yield 12 servings

Number Of Ingredients 17

Ingredients

1 cup cashews
1 cup skin-on hazelnuts (not roasted)
2 wide strips orange zest
2 cinnamon sticks
2 star anise pods
4 whole cloves
1 13.5 ounce can coconut milk
2 tablespoons agave syrup (nectar)
1 teaspoon vanilla extract
4 large egg whites*
1/4 cup powdered sugar
1 tablespoon cornstarch
1/4 teaspoons cream of tartar
1 cup dark or spiced rum (optional)
Freshly grated nutmeg (for serving)
Special equipment:
2 pieces of cheesecloth

Steps:

Combine cashews, hazelnuts, and 4 cups hot water in a blender or a large bowl. Tie up orange zest, cinnamon, star anise, and cloves in a layer of cheesecloth. Lightly crush spices with a wooden spoon to release oils and add to nut mixture. Let sit overnight.
Remove spice bundle; discard. Blend nut mixture 2 minutes. Strain through a fine-mesh sieve lined with a layer of cheesecloth into a large pitcher, squeezing out as much liquid as possible. Whisk coconut milk, agave, and vanilla into nut milk. Cover and chill until cold, at least 3 hours.
Just before serving, beat egg whites in a medium bowl to soft peaks; beat in powdered sugar, cornstarch, and cream of tartar. Combine rum, if using, and nut milk mixture in a punch bowl. Top with meringue and sprinkle with nutmeg.
DO AHEAD: Nut milk mixture can be made 5 days ahead. Keep chilled.

NAT'S BUTTERY CASHEW CRUNCH

Nat's Buttery Cashew Crunch image

My Cashew Crunch is so buttery, it just melts in your mouth. My family calls this candy 'addictive', and you'll see why. Use any choice of nuts, and enjoy! You will never buy store bought brittle again.

Provided by Natalie

Categories Desserts Candy Recipes Nut Candy Recipes

Time 19m

Yield 24

Number Of Ingredients 5

Ingredients

1 cup unsalted butter
1 ¼ cups white sugar
¼ teaspoon salt
1 tablespoon light corn syrup
10 ounces cashews

Steps:

Generously butter or grease a large baking sheet, and set aside.
In a saucepan over medium heat, combine the butter, sugar, salt and corn syrup. Cook, stirring until butter is melted. Stir in the cashews, and increase the heat to high. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Stir occasionally with a long handled wooden spoon so the cashews do not burn.
Pour onto a greased baking sheet, and allow to cool for about 10 minutes. Break into pieces, and store in an airtight container lined with waxed paper.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 14.9 g, Cholesterol 20.3 mg, Fat 13.1 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 5.9 g, Sodium 27.7 mg, Sugar 11.2 g

CASHEW NUT CHEESE

Cashew Nut Cheese image

This is a non-dairy 'cheese' recipe made from cashews (or cashew butter). It is a great cheese substitute and can be used on a roasted red pepper panini sandwich, a fancy ham and cheese sandwich, an artichoke heart wrap (that recipe is soon to come), etc.

Provided by mollymariephoto

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 15m

Yield 10

Number Of Ingredients 12

Ingredients

2 cups unsalted roasted cashews
2 ½ tablespoons vegetable oil
1 teaspoon white sugar
¼ cup almond milk
2 tablespoons tahini
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground white pepper
1 red bell pepper, chopped
1 tablespoon lemon juice
1 ½ cloves garlic, peeled

Steps:

Blend cashews, oil, and sugar together in a food processor or blender until smooth. Add almond milk, tahini, onion powder, salt, garlic powder, and white pepper; blend until well mixed. Add red bell pepper, lemon juice, and garlic and blend until creamy.

Nutrition Facts : Calories 212.3 calories, Carbohydrate 11 g, Fat 17.8 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 299.7 mg, Sugar 2.1 g