Cashew

A classic for a reason. Our ultimate recipe has nut-studded toffee, just-ripe bananas, and heaps of whipped cream.

A very rich, very creamy, very luxe tomato soup that’s entirely vegan and entirely made in a blender. Yep—no pot or stove needed.

This bright and luscious dairy-free pasta relies on blended raw cashews for creaminess and a cooking method similar to risotto—in a fraction of the time.

Treating grapefruit like raw fish gives you permission to get as fancy as you’d like plating and arranging this textural winter salad.

A creamy dairy-free blender sauce with a kick that’s equally good as a dip for vegetables or a dressing for salads and noodles.

A blender does all the work to create a luscious, fragrant sauce that gets its creaminess from soaked cashews—not dairy—in no time.

Even we can't believe how creamy it is.

Sour-salty-spicy nuoc cham goes creamy thanks to a handful of toasted cashews and a blender. Spoon the sauce over blistered peas or just about any other vegetable.

This traditional Haitian chicken stew is packed with flavor thanks to the mainstay spice blend known as epis.

This vegan cacio e pepe is everything we know and love about cheesy pasta (minus the cheese!): delicious, a little fancy, and deceptively simple to make.

Cashew cream works even better than its dairy alternative in this ultra-rich and umami-packed udon noodle dish.

Unintentionally vegan but very easy to love—this simple and tasty broccoli soup belongs in your weeknight dinner rotation.

Vegan or not, this smooth and savory cream is the condiment, sauce, and dressing we want on everything.

Carrots and chickpeas rise to stardom with the help of a bright, herb-spiked cashew cream and added crunch from toasty almonds.

Juicy summer melon with a salty-sweet crunchy bacon topping makes for a low-effort but universally crowd-pleasing appetizer.

Naturally sweet sorghum flour becomes caramelly when combined with butter and brown sugar in these cookies that, per their name, cause uncontrollable urges for more cookies.

Might you mistake this vegan cream for actual alfredo sauce? Maybe. Maybe not. It’s delicious either way.

This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration.

A cozy, perfectly nutty, slightly sweet Salvadoran beverage.

These cookies are inspired by the most trusted human energy source: trail mix. They’re crammed with toasted nuts, dried fruit, hearty oats, and chocolate.

Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

The supremely satisfying, supercharged crudité platter packs in protein, flavor, and heat.

Nam prik is a delicious chile-based dip found all over Thailand. Here's our healthyish take on it.

Wait. More fat? And more nuttiness? Yeah, we're interested.