I keep a few lbs of raw cashews in the freezer. My enjoyment is profound in that I think cashews elevate a dish. For lunch I’m having a pan mix of leftover roasted parsnips, carrots and cauliflower along with poached chicken strips and a handful of raw spinach heated, wilted and tossed in a bit of olive oil. Ok, pretty tasty but throw in a handful of cashews to toasty goodness, a much more flavorful lunch.
Cashew milk makes a luscious shake.
Roasted cashews in just about any spice as a snack rings my bell.
What’s your best cashew move?