40+ Delicious Cashew Recipes for Every Meal (Curries, Snacks & Sweets)

Last Updated: September 2025

Are you looking for the perfect creamy curry or a quick, healthy snack? These versatile cashew recipes are your answer. The humble cashew transforms into luxurious curries, speedy snacks, and decadent sweets with minimal fuss. This guide provides a comprehensive collection of dishes for every palate and occasion. It’s the only one you'll need.

This collection of kaju recipes will show you how to master everything from classic Indian curries to innovative vegan staples. You will explore how to make rich gravies and satisfying snacks. The easy cashew recipes also include delightful desserts, proving cashews are a true kitchen powerhouse.

Mastering Cashew Basics: The Foundation of Great Recipes

Mastering cashew basics is the key to creating phenomenal dishes. The preparation of raw cashews determines the final texture and taste of your meals. Many recipes call for soaking or boiling cashews to soften them, which is essential for achieving a smooth, creamy consistency in sauces and pastes. Learning how to properly prepare them will elevate your cashew recipes from good to extraordinary, unlocking the full potential of this versatile nut. Understanding the benefits of high-quality cashews can also make a significant difference in flavor.

Different methods of preparation yield distinct results. Soaking is a simple, hands-off approach, while quick boiling is perfect for when you're short on time. Knowing how to soak cashews correctly ensures your cashew paste or cream will be impeccably smooth. Making cashew paste is a fundamental skill for many of these recipes. It involves blending soaked cashews with a little water until a thick, uniform paste forms. This paste becomes the base for countless curries and sauces, providing a rich, dairy-free thickening agent. Similarly, a great cashew cream recipe involves blending soaked nuts with more water for a thinner, pourable consistency, perfect for drizzling or mixing into soups.

Method	Pros	Cons	Best For
Soaking	Very simple, preserves nutrients.	Requires planning (2+ hours).	Vegan cheeses, creamy sauces, desserts.
Quick Boiling	Fast (15 minutes).	Can slightly alter taste.	Curries, quick pastes, when short on time.

Classic Indian Cashew Curries (Kaju Recipes)

Classic Indian cashew curries bring the celebrated, opulent flavors of restaurant dining right into your home kitchen. These kaju recipes are renowned for their rich, creamy textures and complex, aromatic spice blends. With a few key techniques, you can recreate these spectacular dishes, impressing family and friends. The secret often lies in a well-made cashew paste, which provides the luxurious body these curries are known for.

This section offers two distinct, complete recipes to showcase the versatility of cashews in Indian cooking. One is a traditional, restaurant-style favorite, while the other is a modern, vegan-friendly alternative. Both are designed to be straightforward, allowing even novice cooks to achieve exceptional results.

1. Restaurant-Style Kaju Masala Curry

A popular North Indian delicacy, the kaju masala recipe creates a dish that is perfect for celebrations and special meals. This curry features golden-fried cashews simmered in a rich and aromatic tomato-onion gravy. Learning how to make kaju curry at home is simple with this detailed guide. The foundation of this cashew nut curry is a savory base, made decadent with a touch of cream and fragrant spices.

Ingredients:

• 1 cup whole raw cashews
• 2 tablespoons ghee or oil
• 1 large onion, finely chopped
• 2 medium tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1/4 cup cashew paste (from soaked cashews)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (or to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon of our homemade garam masala
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 2 tablespoons heavy cream (optional)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

• Sauté the whole cashews in 1 tablespoon of ghee in a pan until they turn light golden brown. Remove and set aside.
• Heat the remaining ghee in the same pan. Add the chopped onions and cook until they are soft and translucent.
• Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
• Add the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook the mixture until the oil begins to separate from the masala.
• Mix in the cashew paste and cook for 2-3 minutes, stirring continuously.
• Pour in about 1.5 cups of water and add salt. Bring the gravy to a simmer and let it cook for 5-7 minutes until it thickens slightly.
• Add the fried cashews, garam masala, and crushed kasuri methi. Stir gently to combine.
• Simmer for another 2 minutes, then stir in the heavy cream if using.
• Garnish with fresh cilantro before serving.

Chef's Tip: For an even richer flavor, use a combination of ghee and oil. Frying the cashews before adding them to the gravy is crucial as it prevents them from becoming soggy and adds a delightful texture.

Serving Suggestions: Serve this magnificent curry hot with fresh Garlic Naan or aromatic Jeera Rice for a complete and satisfying meal.

2. Creamy Vegan Kaju Curry with Vegetables

This vegan cashew curry is a testament to the adaptability of kaju, offering a wholesome, dairy-free curry that doesn't compromise on creaminess. This delightful one-pot meal combines the richness of cashews with coconut milk and a vibrant medley of vegetables. It's a quick and easy vegetable cashew curry, perfect for a weeknight dinner that is both nutritious and deeply satisfying.

Ingredients:

• 1 cup raw cashews
• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 1 tablespoon minced ginger and garlic
• 1 head of cauliflower, cut into florets
• 2 medium potatoes, peeled and diced
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1/2 teaspoon red chili powder (optional)
• 1 can (400ml) full-fat coconut milk
• 1 cup vegetable broth or water
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

• Heat the coconut oil in a large pot or Dutch oven over medium heat.
• Sauté the onion until it softens, then add the ginger and garlic and cook for one more minute until fragrant.
• Stir in the cauliflower florets and diced potatoes, coating them with the onion mixture.
• Add the turmeric, cumin, and chili powder, and cook for another minute to toast the spices.
• Pour in the coconut milk and vegetable broth. Add the raw cashews and season with salt and pepper.
• Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the vegetables are tender.
• Garnish generously with fresh cilantro before serving.

Pro-Tip: For extra creaminess, blend a few of the cooked cashews from the pot with a little of the sauce itself, then stir the blended mixture back into the curry.

Quick & Healthy Cashew Snacks (5-20 Minutes)

These quick and healthy cashew snacks are perfect for busy days when you need an energizing bite. Positioned as fantastic alternatives to processed options, these recipes are simple, actionable, and take between 5 to 20 minutes to prepare. Cashews provide healthy fats and protein, which help curb cravings and keep you full longer. These easy cashew recipes ensure you always have a wholesome option on hand.

Whether you're craving something sweet, spicy, or just satisfyingly crunchy, cashews deliver. From perfectly roasted nuts with a kick of spice to no-bake energy bites that come together in a flash, these ideas prove that healthy snacking can be both delicious and incredibly convenient.

3. Sweet & Spicy Roasted Cashews

This spicy roasted cashews recipe is wonderfully simple and highly addictive. It provides a perfect balance of sweet and savory flavors with a smoky, spicy kick. The oven-roasted cashews develop a deep, nutty flavor that is enhanced by the delicious glaze. You can also try variations like a honey-roasted cashews recipe by swapping maple syrup for honey, or create a zesty chili-lime version for a different twist.

Ingredients:

• 2 cups raw, unsalted cashews
• 1 tablespoon maple syrup
• 1 tablespoon soy sauce or tamari
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• A pinch of cayenne pepper or to taste

Instructions:

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Combine the maple syrup, soy sauce, smoked paprika, garlic powder, and cayenne pepper in a medium bowl.
• Add the raw cashews to the bowl and toss well to ensure they are evenly coated.
• Spread the cashews in a single layer on the prepared baking sheet.
• Bake for 10-15 minutes, stirring halfway through, until the cashews are golden brown and fragrant.
• Let them cool completely on the baking sheet; they will become crunchier as they cool.

4. No-Bake Cashew Energy Bites (3 Ingredients)

Capitalizing on the demand for easy and healthy treats, this no-bake cashew recipes idea is a game-changer. These 3-ingredient snacks require only a food processor and come together in minutes. The cashew energy balls are naturally sweetened with dates and have a wonderful, chewy texture from rolled oats, making them a perfect grab-and-go snack for any time of day.

Ingredients:

• 1 cup raw cashews
• 1 cup pitted Medjool dates
• 1/2 cup rolled oats

Instructions:

• Place the raw cashews in a food processor and pulse until they are broken down into a coarse meal.
• Add the pitted dates and rolled oats to the food processor.
• Blend the mixture until it starts to clump together and forms a sticky dough.
• Roll the dough into small, bite-sized balls using your hands.
• Enjoy immediately, or store in an airtight container in the refrigerator for up to a week.

Flavor Variations:

• Add 1 tablespoon of cocoa powder for a rich, chocolate version.
• Roll the finished energy bites in shredded coconut for extra texture and flavor.
• Mix in a teaspoon of vanilla extract for a warmer, sweeter taste.
• Incorporate a pinch of cinnamon or cardamom for a spiced twist.

Versatile Vegan Cashew Recipes (Sauces, Dips & Cheese)

Versatile vegan cashew recipes highlight cashews as a magical ingredient in dairy-free cooking. Their high-fat content is the secret behind their ability to create an exceptionally creamy texture when blended, perfectly mimicking dairy in many dishes. This section explores how to harness that power to create luxurious sauces, flavorful dips, and even tangy cheese, all without any animal products.

These recipes directly cater to the growing interest in plant-based eating, offering foundational preparations that can be adapted in numerous ways. From a multi-purpose cream to a spreadable cheese, you’ll discover how simple it is to make delicious vegan staples from scratch.

5. The Ultimate Vegan Cashew Cream

This vegan cashew cream is a foundational recipe that serves as a canvas for countless other creations. The simple blend of soaked cashews and water creates a luscious cashew sauce base. From there, you can add a few simple ingredients to transform it. Knowing how to make cashew cream opens up a world of dairy-free possibilities, from savory pastas to creamy soups.

Ingredients:

• 1 cup raw cashews, soaked
• 1/2 cup water (plus more as needed)
• 1 tablespoon lemon juice
• 1/2 teaspoon salt

Instructions:

• Drain the soaked cashews and rinse them well.
• Combine the cashews, water, lemon juice, and salt in a high-speed blender.
• Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed. This may take 2-5 minutes depending on your blender.
• Add more water, one tablespoon at a time, to reach your desired consistency.
• Use immediately or store in an airtight container in the refrigerator for up to 5 days.

Base Recipe +	Add-ins	= New Sauce
Base Cream	1 clove garlic, 2 tbsp nutritional yeast, black pepper	= Alfredo Sauce
Base Cream	1 chipotle pepper in adobo, 1 tbsp lime juice	= Spicy Crema
Base Cream	1/4 cup fresh herbs (dill, chives), 1/2 tsp onion powder	= Herb Dip

6. Spreadable Vegan Cashew Cheese

This vegan cashew cheese recipe produces a simple yet elegant spreadable cheese with a delightful tang. It’s an easy cashew cheese that’s perfect for slathering on sandwiches, dolloping into wraps, or serving as a sophisticated dip with crackers and fresh vegetables. The addition of nutritional yeast lends a savory, cheesy flavor, making this plant-based cheese a staple you'll make again and again. For more information on this powerful ingredient, you can learn what nutritional yeast is and its many uses.

Ingredients:

• 1 1/2 cups raw cashews, soaked for at least 4 hours
• 1/4 cup nutritional yeast
• 3 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 small garlic clove
• 1/2 teaspoon salt
• 2-4 tablespoons water, as needed
• Optional: 1 capsule of probiotic powder for extra tang

Instructions:

• Drain and rinse the soaked cashews thoroughly.
• Place the cashews, nutritional yeast, lemon juice, olive oil, garlic, salt, and optional probiotic powder into a high-speed blender or food processor.
• Add 2 tablespoons of water and begin to blend.
• Continue blending until the mixture is completely smooth, scraping down the sides of the blender periodically. Add more water, one tablespoon at a time, only if needed to help the mixture blend.
• Taste and adjust seasoning if necessary, adding more salt or lemon juice.
• Transfer the cheese to a small jar or container and refrigerate for at least 2 hours to allow it to firm up and the flavors to meld. It will keep for up to a week.

Irresistible Cashew Desserts & Sweets

This selection of irresistible cashew desserts and sweets addresses the popular search for indulgent treats made with this versatile nut. The natural creaminess and mild flavor of cashews make them an ideal base for a variety of desserts. This section focuses on two standout recipes: an authentic Indian classic and a modern, no-bake favorite.

Here, you will find a foolproof method for the iconic Kaju Katli, a beloved Indian sweet that can be tricky to perfect. Alongside it, a simple recipe for vegan cheesecake bites offers a healthier, more contemporary option that appeals to a broad audience. Both recipes are designed with clear, easy-to-follow steps to ensure your success in the kitchen.

7. Authentic Kaju Katli (Kaju Barfi)

This authentic kaju katli recipe provides a detailed, foolproof guide to making one of India's most cherished sweets. Also known as kaju barfi, this Indian cashew fudge is famous for its smooth, melt-in-your-mouth texture. The key to learning how to make kaju barfi perfectly lies in achieving the correct one-string consistency for the sugar syrup and properly cooking the cashew dough.

Ingredients:

• 1 cup whole cashews
• 1/2 cup sugar
• 1/4 cup water
• 1 tablespoon ghee
• 1/4 teaspoon cardamom powder
• Optional: Edible silver leaf (vark) for decoration

Instructions:

• Grind the cashews into a fine, uniform powder in a dry grinder. Pulse in short bursts to prevent the cashews from releasing oil. Sift the powder to ensure there are no lumps.
• Combine the sugar and water in a non-stick pan over medium heat. Stir until the sugar dissolves completely.
• Cook the syrup until it reaches a "one-string consistency." To test, take a small drop of syrup between your thumb and forefinger; a single thread should form when you pull them apart.
• Reduce the heat to low and immediately add the cashew powder. Stir continuously to avoid lumps.
• Continue cooking the mixture, stirring constantly, until it thickens and starts to leave the sides of the pan, forming a soft dough-like mass. This should take about 5-7 minutes.
• Turn off the heat and mix in the ghee and cardamom powder.
• Transfer the dough onto a surface greased with ghee or a sheet of parchment paper.
• Knead the dough gently for a minute while it's still warm to make it smooth.
• Place another sheet of parchment paper on top and roll the dough out to your desired thickness (about 1/4 inch).
• Apply the optional silver leaf while the dough is still warm. Let it cool completely.
• Cut into diamond shapes and serve.

Troubleshooting:

• Mixture too dry? If the dough seems crumbly, sprinkle a tiny amount of milk or water and knead again.
• Mixture too sticky? If the mixture doesn't thicken, it means the sugar syrup was undercooked. Cook for a few more minutes on low heat until it forms a non-sticky dough.

8. Creamy Vegan Cashew Cheesecake Bites

This vegan cashew cheesecake recipe offers a modern and healthy cashew dessert that is both elegant and incredibly easy to make. These no-bake cheesecake bites feature a simple nut crust and a lusciously creamy filling made from soaked cashews. It's a fantastic, guilt-free treat that appeals to a broad, health-conscious audience and adds a unique, contemporary flair to your dessert repertoire.

Ingredients: For the crust:

• 1/2 cup almonds or walnuts
• 1/2 cup pitted dates
• A pinch of salt

For the filling:

• 1 1/2 cups raw cashews, soaked overnight or boiled for 15 minutes
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract

Instructions:

• Line a muffin tin with paper or silicone liners.
• Make the crust: In a food processor, pulse the almonds until they form a coarse meal. Add the dates and salt, and process until the mixture sticks together when pressed.
• Press about 1 tablespoon of the crust mixture firmly into the bottom of each muffin liner. Place the tin in the freezer while you prepare the filling.
• Make the filling: Drain and rinse the soaked cashews. Place them in a high-speed blender along with the maple syrup, melted coconut oil, lemon juice, and vanilla.
• Blend on high until the mixture is completely smooth and creamy. This may take several minutes. Scrape down the sides as needed.
• Pour the filling evenly over the crusts in the muffin tin.
• Freeze the cheesecake bites for at least 4 hours, or until they are firm.
• Let them sit at room temperature for a few minutes before serving. Store leftovers in the freezer.

Frequently Asked Questions (FAQ)

This section on cooking with cashews answers common questions to help you get the best results from your cashew recipes FAQ.

Q1: Should I use raw or roasted cashews for recipes?

For creams, pastes, and sauces, always use raw, unsalted cashews. Their neutral flavor and softer texture blend into a smooth consistency. Roasted cashews are best for snacking or as a crunchy topping, as their flavor is stronger and they don't blend as well.

Q2: Do I really need to soak cashews? What happens if I don't?

Yes, soaking is highly recommended. It softens the cashews, making them easier to blend into a silky-smooth cream or paste. If you don't soak them, especially with a standard blender, your cashew cream might end up grainy or gritty.

Q3: How do I make cashew recipes without a high-speed blender?

If you don't have a high-speed blender, soaking is even more crucial. Soak the cashews for a longer period (6-8 hours or overnight) or use the quick-boil method to make them very soft. You may also need to blend for a longer time and scrape down the sides more frequently.

Q4: Can I freeze cashew cream or curry?

Yes! Cashew cream freezes beautifully. Pour it into an ice cube tray for pre-portioned amounts. Cashew-based curries also freeze well. Thaw them in the refrigerator overnight. The texture might separate slightly upon reheating, but a good stir will usually bring it back together.

Q5: What is the best way to store cashews?

Store raw cashews in an airtight container in a cool, dark place like a pantry for a few months. For longer-term storage, keep them in the refrigerator (up to six months) or the freezer (up to a year) to prevent them from going rancid.

Q6: Are cashew-based sauces healthy?

Yes, cashew-based sauces can be very healthy. Cashews are a good source of healthy monounsaturated fats, protein, copper, and magnesium. When used to replace heavy cream or cheese, they offer a nutritious, plant-based alternative.

Q7: Why is my cashew cream grainy?

A grainy texture is usually caused by one of two things: not soaking the cashews long enough or not using a powerful enough blender. Ensure your cashews are very soft before blending and blend for several minutes until completely smooth.

Q8: Can I use broken cashews instead of whole ones to save money?

Absolutely. For any recipe where the cashews will be blended, such as for pastes, creams, or sauces, using broken cashew pieces is a great way to save money. They have the same flavor and nutritional value.

Q9: What is Kaju Masala?

Kaju Masala is a popular Indian curry where "Kaju" means cashew and "Masala" refers to a spice blend. The dish consists of whole or fried cashews simmered in a rich, creamy, and spiced tomato-onion gravy.

Q10: What's the difference between cashew butter and cashew paste?

Cashew paste is typically made by blending soaked cashews with a small amount of water to create a thick, cream-like base for sauces. Cashew butter is made by grinding roasted or raw cashews for an extended period until they release their oils and form a smooth, thick spread, similar to peanut butter.

Q11: Can I make these recipes nut-free?

These specific recipes rely on cashews. For a nut-free alternative in creamy sauces, you could experiment with soaked sunflower seeds or a silken tofu base, but the flavor and texture will be different.

Q12: What does Kaju mean?

Kaju is the Hindi word for cashew. You will often see it used in the names of Indian dishes, like Kaju Katli or Kaju Curry.

H2: Conclusion: Your Adventure in Cashew Cooking

So, your adventure in cashew cooking has just begun. This guide has shown the incredible range of cashews, from their role in savory curries and quick snacks to their magic in vegan cheeses and delightful desserts. These are some of the best cashew recipes to get you started. We encourage you to step into your kitchen, try a recipe that caught your eye, and share your experience with us.