The Kalevangelist

Episode 15: The Incredible, Edible Cashew

May 04, 2021 Lori Bridgeman Season 1 Episode 15
The Kalevangelist
Episode 15: The Incredible, Edible Cashew
Show Notes

Recipe links in show notes! When I went plant based and started looking for fun new recipes to prepare for my family, I  was blown away by all the recipes that included cashews! Prior to becoming vegan, I just thought of cashews as a snack food to eat as-is. Boy, was I wrong. They have quickly become a staple in my pantry. Not only are there some impressive health benefits to including cashews in your diet, but they are CRAZY versatile and can be used for everything from homemade cream cheese to ranch dressing, soups to pastas. In this episode I quickly go over some of the nutritional benefits of cashews before diving in to some of my favorite recipes (and of course, my tweaks!) using the incredible, edible cashew.

To learn more about the health benefits of cashews, visit:

Featured Recipes
Vegan Cream Cheese by Loving It Vegan:
I often leave out the onion powder and dried dill if I don't want a savory cream cheese...but with those spices it makes a delicious cheese dip or savory cream cheese! Without the onion powder and dill you can use this in any recipe that calls for cream cheese...including cream cheese frosting!
Vegan Mayo by Nora Cooks:

Whole Food Plant Based Oil Free Salad Dressing Recipe That Tastes Like Ranch by Clean Food Dirty Girl:

Creamy Cajun Pasta with Vegan Chorizo Sausage by The Vegan Afterglow:
I add chopped, baked cauliflower and use Vegan Soy Chorizo from Trader Joe's!

The BEST Vegan Mac and Cheese by Detoxinista:
I add chopped, baked cauliflower!

Vegan White Lasagna Soup by Rabbit and Wolves:
I love to add chopped kale before serving!

Cashew Parmesan Cheese by Courtney's Homestead: