Cashews are probably the ingredient that facilitated my plant-based transition more than any other, because cashew cream is a game changing ingredient for all those cozy, creamy textures! But cashews pull their weight in terms of nutrition too. Cashews have 6 grams of plant-based protein per quarter cup, as well as a ton of iron – 2.2 mg. Cashews also contain plenty of immune-supporting zinc and energizing copper, which also helps support collagen production in the skin. If you’ve got a high-speed blender, you don’t need to soak cashews, making them a quick recipe boost.
Cashews are the secret to my creamy 5-minute alfredo sauce, this vegan hot corn dip and this vegan oven-baked kale gratin that will be your family’s new favourite vegetable side dish.