Here are all the best cashew recipes that show the versatility of this nut! Use them whole or blend them to make creamy dairy-free alfredo sauce or queso.

Cashew recipes

Looking for ways to use cashews? You’re in luck, because it’s one of the most versatile nuts there is! Not only do cashews taste great whole, they’ve got a secret magic trick up their sleeves. Soak and blend cashews, and they can stand in for dairy! Yes, they turn into a rich and creamy sauce that revivals the likes of sour cream and mayonnaise.

Here are our best cashew recipes for using this delicious and nutritious nut! It adds plant-based protein to a whole host of recipes. Use it in creamy cashew cilantro sauce to top tacos or sweet potatoes, as a creamy vegan alfredo sauce, or mixed with spices in our spicy cashew lettuce wraps. Oh, and did we mention our cashew queso? There are so many things to do with cashews…let’s get started!

And now…the best cashew recipes for using this nutritious nut!

A few more!

These aren’t enough? Outside of the recipes above, here are a few more with cashews that can help you use up a bag:

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Vegan fettucine alfredo

Cashew Fettuccine Alfredo

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 1x


WOW! This cashew fettuccine alfredo tastes decadent, but the creamy sauce is filled with healthy plant based ingredients. An easy dinner in under 30 minutes!


  • 1 pound fettuccine noodles (use gluten-free, legume, or zucchini noodles if desired)
  • 4 garlic cloves
  • 1 small head cauliflower (1 1/2 to 2 pounds), enough for 6 cups florets
  • 4 tablespoons olive oil
  • 1 cup raw unsalted cashews
  • 2 cups vegetable broth
  • ⅛ teaspoon onion powder
  • 1/8 + ¼ teaspoon ground black pepper
  • Pinch nutmeg
  • 1 teaspoon kosher salt
  • Finely chopped parsley, to serve


  1. Mince the garlicChop the cauliflower.
  2. Make the pasta: Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.
  3. Meanwhile, start the sauce: Heat the olive oil in a large Dutch oven, pot, or saucepan (that has a cover) over medium heat. Add the cauliflower and cashews and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, onion powder, black pepper, nutmeg and ½ teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
  4. Blend the sauce: Carefully transfer the contents to a blender and add the remaining ½ teaspoon kosher salt and ¼ teaspoon more black pepper. Blend on high until a smooth sauce forms.
  5. Serve: Pour about 5 cups into 1 pound pasta (1 cup will be left over), or use it to taste. Top with finely chopped parsley and serve immediately.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Pasta

Keywords: Cashew Recipes

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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  1. These look like great recipes! I’m excited to try them. Just a note that Mayo doesn’t have dairy in it, it seems there is some confusion about this as several of your recipes refer to leaving mayo out to avoid dairy. It does of course have eggs, making it not vegan friendly, but no dairy!

    1. There is also Vegenaise by Follow Your Heart which tastes nearly identical to Best Foods/Hellman’s mayo so you can make it truly vegan.