Cashew

Packed with a creamy cashew spread and plenty of hearty mushrooms, this rich, vegan dish will win over even the most passionate meat eaters.

Cauliflower is a magical vegetable. It’s tasty on its own, but it can transform into oil-free creamy sauces and even replace meat. In this recipe, it’s the base for a creamy, cheesy take on queso dip. This is great on chips but even better on top of burritos and enchiladas. Best of all, you can get the pickiest of eaters to eat their veggies this way.

A sheet-pan salsa and quick-cooking tostadas make this multi-component meal easy to pull off.

This green pesto owes its intense and powerful flavor to the use of kombu. It’s such an easy recipe that you can experiment with the ingredients as much as you like. The arugula and basil, for instance, can be substituted with any leafy green of your choice. And the pine nuts can be replaced by any other type of nut, such as cashews or hazelnuts. You can even use sunflower seeds! Serve the pesto on crackers, on a grilled vegetable sandwich, or with a bowl of pasta.

Instead of butter and cream, cashews provide richness and creaminess to the sauce for this vegan pasta dish.

Canned chickpeas up the convenience factor in these naan wraps, which have a lovely balance of sweet and spicy flavors and creamy and crunchy textures.

Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.

Chefs do crazy things with nuts. In this otherwise straightforward chicken dish, cashews are transformed into a creamy sauce, and candied spiced walnuts are used as a crunchy topper.

If we had to give this salsa a heat index rating, it would get three out of five chiles.

Berries are such a great source of nutrients called polyphenols, which make them and the foods they are mixed with a lovely slow energy releaser, perfect to avoid those unwanted energy highs and then lows after eating refined sugar. These tarts are wonderful for when you are entertaining guests and need an easy and cool-looking dessert.

Don’t like dairy butter? Give this a try. You can use almost any nut, so get creative.

Step into January with this healing, brothy Cambodian-inspired soup, perfumed with warming spices, revitalizing ginger, and spicy dried chiles.