Vegan Lime And Coconut Spicy Cashews Food

CURRY-SPICED CASHEWS

Steps:

• Preheat oven to 325 degrees F (163 C) and line a baking sheet with parchment paper (use more baking sheets, as needed, if increasing batch size).
• Add cashews to a bare baking sheet and toast for 5 minutes.
• In the meantime, add oil, maple syrup, and green curry paste to a medium mixing bowl and whisk thoroughly to combine.
• Remove slightly toasted cashews from the oven and add directly to the curry mixture. Toss to combine. Then add remaining spices (curry powder through sea salt), and toss thoroughly to combine.
• Add back to baking sheet and bake for another 8-12 minutes, or until golden brown and roasted. Once the cashews have cooled a bit, taste a cashew and adjust seasonings as needed while still warm on sheet. Add more cumin for smokiness, turmeric for earthiness, curry powder for more intense curry flavor, or coconut sugar for sweetness. Optional: sprinkle with lime zest and toss to coat.
• Store leftovers in an airtight container at room temperature for 2-3 weeks. Best within the first week!

VEGAN LIME AND COCONUT SPICY CASHEWS

Steps:

• Preheat the oven to 250°F (120°C). Line a large baking tray with a silicone mat, and set aside.
• In a medium mixing bowl, add the aquafaba and whisk a few times. Add the sugar, lime zest, chili powder, citric acid, and salt, and whisk again. Taste a little bit, and adjust- add more salt for a saltier flavor, more chili in increase the spiciness, and more citric acid to make more sour. Add the cashews, and fold until they are all coated in the aquafaba-spice mixture.
• Spread the cashews out evenly on the prepared baking sheet, and cook for 40 minutes. After 40 minutes, remove from the oven, add coconut flakes and a little more salt (optional), stir well, and return to the oven. Cook for 15 more minutes, and then remove from the oven and cool. As the nuts cool, the coating on them should become shiny and dry. Once totally cooled, break apart any large pieces and store in an air-tight container.

VEGAN SPICY CASHEW CREMA

Steps:

• Place cashews in a bowl and pour enough filtered water on top to cover cashews completely. Soak for 2 hours to overnight.
• Drain and rinse cashews and place into the bowl of a food processor. Add 1/2 cup water, lime juice, vinegar, garlic salt, chile pepper, and paprika. Blend for 1 minute. Add 1/4 cup water if necessary, for desired consistency. Blend until smooth, 3 to 4 minutes. Taste and adjust for flavor.

COCONUT RED LENTILS WITH SPINACH, CASHEWS & LIME (VEGAN)

Steps:

• In a large pot saute the onion in the olive oil over medium heat for about 5 minutes. While the onion cooks get the rest of the ingredients ready to go.
• Add in the curry powder, mustard seeds, turmeric and red lentils - cook for another 5 minutes. Watch the lentils don't stick by stirring frequently and/or adding more oil if necessary.
• Mix in the coconut milk, salt, lime juice and water. Bring to a boil then reduce heat to medium low, cover the pot and let simmer for about 20-25 minutes. Stir occasionally to prevent sticking. Unlikely, but if you find the lentils have absorbed all of the liquid and are still not cooked, add a bit more water.
• Once the lentils are cooked they will break down quite a bit and you'll have a reasonably thick dahl like consistency. Stir in the cashews and spinach, along with cilantro if using. Give those ingredients about 3 or 4 minutes to warm through and then you're ready to serve. Garnish with additional cilantro, lime wedges and/or cashews.