Top 10 Most Delicious and Nutritious Cashew-Based Dishes

Do you know the best way to enjoy cashews? Apart from making cashew milk, you can also get creative with these nuts to make dishes that are both tasty and refreshing, perfect for hot summer days. Let’s explore the recipe for cashew dessert!

Ingredients:

• 200g cashew nuts
• 2 pandan leaves
• 2 cups coconut milk
• White sugar
• Brown sugar
• Fresh ginger
• 700g tapioca flour
• Warm water
• Fresh water

Steps:

• Step 1: Heat the coconut milk over low heat, adding a little tapioca flour, salt, and sugar. Cook until the mixture thickens.
• Step 2: Mix the tapioca flour with water and cold water to form a smooth dough, then roll small portions into flat pieces.
• Step 3: Coat the cashews with a thin layer of tapioca flour.
• Step 4: Boil water, add the cashews coated with flour, and cook until they rise to the surface. Remove them, rinse under cold water to make them crispy and firm.
• Step 5: Cook sugar with water and add ginger slices. Then, add the cashews and pandan leaves, bringing the mixture to a boil before turning off the heat. Serve in cups with a little coconut milk. For an extra treat, try it chilled!

Cashew salad is one of the most delicious Vietnamese salads, offering a unique flavor with every ingredient.

Ingredients:

• Shrimp: 300g
• Cashew nuts: 200g
• Cucumber: 2 pieces
• Carrot: 50g
• Salad dressing: 6 tablespoons
• Sweet potato: 1 piece
• Onion: 30g
• Rau Ram (Vietnamese mint): 20g

Preparation Steps:

• Step 1: Boil the shrimp, peel the shells, and toss them with 2 tablespoons of salad dressing for flavor. Clean the cucumber and carrot, then cut them into strips. Soak the sweet potato strips in water for 5 minutes, then fry them until crispy.
• Step 2: For the dressing, mix 1 part lime juice, 2 parts fish sauce, and 3 parts sugar. Stir well and add a little garlic and chili for extra flavor.
• Step 3: Toss the salad: Pour the dressing over the cucumber, carrot, and onion, and let it sit for 5 minutes to absorb the flavors. Then, arrange the salad on a plate.

As you may know, nut-based milk is easy to make at home, ensuring both cleanliness and nutritional value. Cashew milk, in particular, is a healthy drink suitable for all ages, supporting bone and brain development. To make cashew milk even richer, Mytour shares a recipe for Black Sesame Cashew Milk made with fresh cashews. This milk is excellent for heart health and strengthens bones.

Ingredients:

• 4-5 tablespoons of cashews
• 1 liter of water
• 2 tablespoons of black sesame seeds
• Salt
• Maltoextract (mạch nha)

Steps:

• Step 1: Toast the fresh cashews in a hot pan. Wait until the shells turn brown, then turn off the heat, remove the shells, and set them aside. Wash the black sesame seeds and soak them in water for 6-8 hours. Be sure to soak them the day before to save time when making the milk.
• Step 2: Add water, sesame seeds, and cashews into a blender. Blend for about 2 minutes, then pause for a moment before blending again until the mixture is smooth.
• Step 3: Pour the blended mixture into a pot, simmer on low heat, and skim off any foam continuously. After 5 minutes, add salt and maltoextract. Cook for an additional 10 minutes, and your Black Sesame Cashew Milk is ready!

Cashew Shrimp Stir-Fry is a simple yet refined dish that combines rustic flavors with intricate preparation. Let's enjoy this delightful meal together!

Ingredients:

• 400g shrimp
• 200g cashews
• 50g peanuts
• 10g white sesame seeds
• 1 teaspoon minced garlic
• 1 teaspoon sugar
• 1 teaspoon seasoning powder
• ½ teaspoon MSG
• ½ teaspoon salt
• 1 tablespoon fish sauce
• 3 tablespoons dark soy sauce
• 1 tablespoon vegetable oil
• 500ml bone broth
• Lettuce for garnish

Instructions:

• Step 1: Prepare the sweet and sour sauce: Heat oil, fry the minced garlic until golden, then add soy sauce, fish sauce, 50ml of bone broth, seasoning powder, sugar, tamarind paste, and stir gently until the sauce thickens. Adjust the seasoning to taste.
• Step 2: Peel the shrimp, devein them, and rinse thoroughly. Marinate the shrimp with sugar, salt, MSG, seasoning powder, and fish sauce for 5 minutes. Roast the peanuts and remove their skins. Toast the sesame seeds. Grind the peanuts and sesame seeds together. Wash and dry the lettuce.
• Step 3: Heat oil in a pan, fry the minced garlic until golden, then add the shrimp and stir-fry until golden brown. Add the sweet and sour sauce and cashews, cooking for about 2 minutes over high heat. Stir in the ground peanuts and sesame seeds, toss well, and turn off the heat.
• Step 4: Serve the cashew shrimp stir-fry with lettuce on the side.

Nguyên liệu:

• Hạt điều: 15 gr
• Kỉ tử: 5 gr
• Hạt chia: 1/2 muỗng cafe
• Nước nóng: 200 ml

Các bước thực hiện:

• Hạt điều tươi ngâm 2h - 2,5h với muối, sau đó hấp chín.
• Cho hạt điều đã chín cùng kỷ tử, hạt chia, đường phèn và 200ml nước nóng 80 độ vào xay nhuyễn.
• Cho hỗn hợp nước vào nồi nấu với lửa rất nhỏ, khuấy liên tục, vớt bọt, nấu được 5 phút cho thêm tí muối, mạch nha, nấu tiếp khoảng 10 phút là được.
• Lọc hỗn hợp sữa qua rây.

Ingredients:

• 1/3 cup roasted cashews
• A few cherry tomatoes, halved
• Red and white cabbage, washed and thinly sliced
• Green peas
• Toasted sesame seeds

Instructions:

• For the dressing: Mix 1/4 cup soy sauce, 1/2 cup brown sugar, 1/4 cup sesame oil, 2 tablespoons apple cider vinegar, finely chopped red chili, and salt to taste. Stir everything together until well combined.
• Boil the green peas until tender, then drain and set aside.
• In a mixing bowl, combine all the ingredients together.
• Top with toasted sesame seeds. Serve immediately or cover with plastic wrap and refrigerate for about 30 minutes for extra flavor.

Ingredients:

• 150g cashew nuts (with skin)
• 300g sticky rice
• 5 teaspoons coconut milk
• 1 teaspoon salt
• 1-2 teaspoons sugar
• Pandan leaf extract or fresh pandan leaves (if available)
• Grated coconut (optional)

Instructions:

• Cashews: Soak the cashews in warm water overnight or for at least 3-4 hours before cooking. After soaking, boil them until tender.
• Sticky Rice: Soak the rice for 3-4 hours or overnight, rinse it well, and drain.
• Mix the salt and pandan extract into the rice to give it a green color.
• When the water is boiling, steam the rice for 15-20 minutes. Open the lid, add 2 teaspoons of coconut milk, and mix well.
• Steam for another 15-20 minutes. Add the remaining 2 teaspoons of coconut milk and the boiled cashews. Steam for another 10 minutes. Add 1-2 teaspoons of sugar to taste, mix with a spoon, and turn off the heat.

This is a delicious and attractive dish made with chicken. The dish provides essential vitamins and minerals from cashew nuts, combined with a high protein content from chicken, helping users develop in terms of weight, height, and brain function.

Ingredients:

• Chicken breast: 300g
• Cashew nuts: 100g
• Onion: 1 bulb
• 1 green, red, or yellow bell pepper
• 1 teaspoon minced garlic, 1 teaspoon minced shallots
• Sugar, soy sauce, oyster sauce, sesame oil, white wine, seasoning powder, salt, pepper, cooking oil

Instructions:

• Step 1: If you buy pre-roasted cashews, simply remove the outer shell. If you buy fresh cashews, roast them before use.
• Step 2: Clean the chicken breast, cut it into 1cm square pieces. Cut the onion and bell peppers into squares.
• Step 3: Mix the minced garlic, sugar, soy sauce, oyster sauce, sesame oil, white wine, and salt together. Marinate the chicken for 30 minutes to absorb the flavors.
• Step 4: Heat cooking oil in a pan, stir-fry the chicken until cooked, then add the cashews and stir-fry until the cashews absorb the seasoning. Remove and set aside. In the same pan, sauté shallots, then add the onion and bell peppers and stir-fry. Season with salt, pepper, and seasoning powder to taste.
• Step 5: Return the chicken and cashews to the pan, stir well, adjust seasoning to taste, and turn off the heat.

Who hasn't heard of or tried salted roasted cashews? In this quick and easy recipe, we will show you how to prepare this delicious snack in no time.

Ingredients:

• 1kg raw cashews with shells removed
• 1kg coarse salt (medium size)

Instructions:

• Step 1: Discard any cashews that are damaged or empty.
• Step 2: Heat a pan, reduce the heat to medium, and add the salt. Stir the salt for about 30 seconds.
• Step 3: Add the cashews and stir constantly until the salt becomes dry and firm, and the cashews turn golden.
• Step 4: Remove the cashews from the pan and let them cool. Store in a glass jar for later enjoyment.

Fish cakes are a well-known dish, but pairing them with the rich, aromatic taste of cashews will certainly add a new twist to your family's meals.

Ingredients:

• Snakehead fish: 300g
• Tomatoes: 2
• Cashew nuts: 50g
• Spring onions, pepper, dill
• 1 tablespoon fish sauce
• 1 teaspoon seasoning powder
• 2 tablespoons canola oil

Instructions:

• Step 1: Marinate the snakehead fish with spring onions, oil, dill, and fish sauce for 5 minutes. Peel and remove seeds from tomatoes, then blend. Split the cashews in half. Cut the fish cakes into small pieces and fry them for 10 minutes, then slice them to help absorb the sauce later.
• Step 2: Heat oil in a pan, sauté garlic and spring onions, add the tomatoes and seasoning powder, and stir-fry. Once the tomatoes start to simmer, add the fish cakes and cook on low heat so the sauce can infuse into the fish.
• Step 3: When the sauce thickens, add the cashews (about 2 minutes before finishing). Turn off the heat and add chopped spring onions and dill to finish.