We sale raw cashew bulk, here some recipe

If you are Vegan or Vegetarian 

we sale large bag of raw cashew

11.34 Kilo for $125.00 

Think at all the butter, cheese, sauce, burger you could make with this 

Here couple recipes for raw cashew

Cashew Milk recipe

Ingredients:

• 1/2 cup raw cashews
• water
• sweetener (raw maple syrup or honey), optional
• dash sea salt, to taste

Preparation:

Cover raw cashews with water and allow to soak for at least one hour. Drain and rinse.

Place soaked cashews and 2 cups water into a blender or food procesor and process until smooth, at least one full minute. Add a dash of sweetener, to taste.

You can use more or less water to vary the thickness of your raw cashew milk, depending on your personal preference, but in general, you want a 1:4 ratio of cashews to water.

You may also choose to strain your raw cashew milk, depending on personal preference.

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Raw Cashew Cheesse 

Ingredients (1.5 cups)

• 1 and 1/2 cups raw cashew nuts (not roasted or salted), soaked overnight in filtered water with sea salt, then rinsed and drained before use
• 1/4 cup filtered water
• 2 tablespoons dry white wine (optional; substitute water or vinegar if preferred)
• 2 teaspoons freshly squeezed lemon or lime juice
• 1 teaspoon apple cider vinegar or white wine vinegar
• 2 tablespoons organic nutritional yeast
• 2 cloves fresh garlic, finely minced
• 1/2 teaspoon Himalayan salt or other unrefined mineral salt
• freshly ground black pepper

Instructions 

(1) Soak the raw cashews. Rinse the cashews and soak in warm filtered water (just enough to cover them) overnight with a dash of sea salt. Discard the retained water and rinse the cashews.

(2) Add the cashews and other ingredients to a blender. Add vinegar, lemon juice, nutritional yeast, garlic, white wine (optional), salt, and pepper.

(3) Blend. As usual, I used my bullet blender, which worked well … but you can use something more powerful if you’d like.

(4) Cover and refrigerate overnight. Add to a glass container, cover, and keep in the fridge overnight for all the flavors to mingle. It should stay good for 5-6 days after that if refrigerated.

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Raw cashew dip recipe (hummus style)

Ingredients:

1 cup soaked raw cashews*
1 tablespoon tahini (sesame paste)
Juice from 1 fresh lemon, or to taste
2 tablespoons extra virgin olive oil
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
Pinch of sea salt, to taste

Instructions:

Combine the soaked cashews, raw tahini, lemon juice,  extra virgin olive oil, onion, powder, garlic powder, and sea salt in a good blender or food processor, blend until smooth and creamy.

Taste. to rectified the taste, needs more body, add more extra virgin olive oil. Adjust the seasonings to your liking.

Store in the fridge, covered in a storage container. The flavors get better as it chills. Chilling the hummus will thickens it.
Tip add different flavour by including a pesto or puree kales, roasted red bell peppers or fresh chilli for more kick...
Use as a dip for cut veggies also great as a spread for bread

Serves four to six.