Creamed Cashew Crostini

Satisfying simplicity


  • Thinly slice crusty french bread.
  • Place the slices of bread under a hot grill or toast until light golden brown
  • Spread 'Three Nut Pesto Creamed Cashew' on the crispy bread and lay some sliced cherry tomato on top.
  • Place back under the grill or in the oven for a further five minutes.


The Creamed Cashew crusts over slightly in the oven providing a wonderful rustic texture.

Peppery rocket perfectly complements the sweetness of the Creamed Cashew and tang of the tomatoes.



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Not Mushroom for Improvement

This idea is super convenient yet highly rewarding.

For this recipe, the easiest option is to use a pre-rolled puff pastry sheet.


  • Unroll the puff pastry sheet and lay flat on the provided baking paper (so the rectangle is landscape)
  • Spread 'Mushroom & Dill Creamed Cashew' evenly across the pastry leaving about an inch space along the edges.
  • Finely chop three handfuls of spinach and lay across the surface of the pastry. Add a pinch of salt and a grind of pepper.
  • Roll up the pastry sheet width ways ensuring it’s not too tight.
  • Carefully slice the roll into pinwheels around two inches wide and place on a baking tray.
  • Place the tray in a preheated oven at 200 degrees Celsius and bake for 15-20 minutes (until golden brown)


These pinwheels are sure to impress even the most fussy of guests.



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Toasty with a Twist

There's nothing quite as comforting as a good old-fashioned toasty on a rainy day. Creamed Cashew adds rich creamy texture and punchy flavour, providing an easy way to take your humble toasted creation to the next level.


  • Generously spread 'Italian Tomato Creamed Cashew' on bread
  • Add your cheeze of choice
  • Proceed to grill


The result: possibly the most satisfying sandwich you've eaten to date.

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Instant Creamy Pasta Sauce

Creamy pasta made easy:


  • Bring a pot of water to a rolling boil. Add a generous quantity of salt and a splash of olive oil.
  • Add your pasta of choice to the pot and boil until just cooked (aldente)
  • Drain the cooked pasta leaving a splash of water still in the pot
  • Add Creamed Cashew of choice to the pasta (one pot will serve two portions)
  • Add a couple of handfuls of fresh spinach
  • Heat on a medium-low heat and stir until the sauce begins to thicken.
  • Add salt to taste


The Creamed Cashew will coat the pasta, proving a wonderful flavour and beautiful creamy texture. Serve with a sprinkle of fresh herbs for some added vibrancy.


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