5 Creative Ways to Use Roasted Cashews in Your Cooking

  1. Spicy Roasted Cashew Dip (Appetizer or Snack):

This easy recipe transforms humble roasted cashews into a delightful party appetizer or a satisfying snack. Made with simple ingredients like plant-based milk, a touch of tangy lemon juice, and a kick of sriracha, this dip is gluten-free, making it perfect for all dietary preferences. 


  1. 1 cup of Lion Salt Roasted Cashews
  2. 1/2 cup of plant-based milk (almond milk, cashew milk, etc.)
  3. 1-2 tbsp of lemon juice
  4. 1 tsp of sriracha or chilli paste (adjust for desired spice level)
  5. 1/2 tsp garlic powder
  6. Salt and pepper to taste

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How to do:

        1- Combine roasted cashews, plant-based milk, lemon juice, sriracha/chili paste, garlic powder, salt, and pepper in a blender.

        2- Blend it together until it turns creamy, scraping down the sides when needed.

        3- Serve with your favorite crudités like carrot sticks, celery sticks, bell pepper slices, or cucumber slices.

  1. Cashew butter with roasted cashews: 

Roasted cashews can be blended into a delicious creamy nut butter, ideal for spreading on toast or adding to smoothies & sips.


  • 2 cups Lion roasted cashews
  • 1-2 tbsp oil (such as grapeseed or vegetable oil), optional (for a creamier texture)
  • Salt, to taste (optional)

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How to do it

  •  Blend the roasted cashews in a high-speed blender or mixer. If you prefer a creamier texture, add 1-2 tablespoons of neutral oil at this stage.
  • Blend the cashews quickly, scraping down the sides as needed until they break down and release their oils. 
  • Continue blending until the cashews reach a smooth and creamy consistency similar to peanut butter.
  • Once the cashew butter is smooth and creamy, store it in a clean jar or airtight container for storage. It can be stored at room temperature for up to a week or in the refrigerator for a longer shelf life.
  • Enjoy your homemade cashew butter spread on toast, drizzled over oatmeal, or used in your favorite recipes!
  1. Dates Nut Dip

Are you tired of the same old dip routine? Craving a snack that's both delicious and good for you? Look no further than Dates Nut Dip! This creamy, dreamy spread is packed with natural sweetness from dates and the satisfying crunch of nuts. It's the perfect guilt-free indulgence that'll leave you feeling energized and ready to tackle the day. So ditch the chips and grab your favorite veggies or crackers; it's dip o'clock with Dates Nut Dip! Let us take a quick look at the recipe.


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How to do it?

       1 - Grind cashews in a food processor until they become coarse flour.

       2 - Add the dates, shredded coconut, honey, ginger, and salt.

       3 - Process until the mixture is mostly smooth, with some small chunks of dates and nuts remaining for a bit of texture.

      4 - Adjust the seasonings as desired.

      5 - Place them in a serving bowl and garnish with a sprinkle of additional shredded coconut or chopped nuts (optional).

     6 - For dipping, serve with sliced fruit, crackers, or rice paper rolls.


  1. Cashew hummus: 

 Cashew Hummus is a delightful twist on a classic favorite. This version combines the traditional hummus recipe with the rich and creamy texture of roasted cashews, promising a flavor-packed experience that's both satisfying and indulgent. This homemade hummus will indeed become a new staple in your culinary repertoire with its nutty undertones and velvety consistency. Whether served as a dip for crunchy veggies, spread on sandwiches, or enjoyed straight from the spoon, prepare to savor every delicious bite of this irresistible cashew hummus creation.

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  • 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup Lion roasted cashews
  • 2 cloves garlic, minced
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 2-4 tablespoons water, as needed
  • Optional toppings: drizzle of olive oil, a sprinkle of paprika, chopped fresh parsley


  • Combine the drained chickpeas, roasted cashews, minced garlic, tahini, lemon juice, olive oil, ground cumin, and salt in a blender.
  • Blend the ingredients together until it turns smooth and creamy and scrap down the sides of the bowl when needed to ensure everything is well combined. When it turns too thick, you can add 1 tbsp water at a time until the consistency is achieved.
  • Taste and adjust the seasoning if needed. Add an extra salt or lemon juice for the taste if you prefer.
  • Once the hummus turns smooth and creamy, transfer it to a bowl.
  • Drizzle a little olive oil over the the hummus and sprinkle the paprika for extra flavor and visual appeal. You can garnish it with chopped parsley.
  • Serve the roasted cashew hummus with your favorite dippers, such as pita bread, crackers, and vegetable sticks, or use it as a spread in sandwiches or wraps.


  1. Cashew Mayonnaise


  • 1 cup Lion roasted cashews
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced (optional)
  • Salt and pepper to taste

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  •  Soak the roasted cashews in water for a minimum of 2 hours or overnight in the fridge to make them tender and easier to blend. After soaking, drain and rinse them thoroughly. 
  • Combine the soaked cashews, water, lemon juice, apple cider vinegar, Dijon mustard, and minced garlic (if preferred) in a blender or food processor. 
  • Blend the ingredients on high speed until it turns smooth and creamy, scrape down the sides of the blender or food processor.
  • If the mixture is too thick, you may add a little more water, 1 tablespoon at a time, until you reach your desired consistency. Once the cashew mayo is smooth, season it with salt and pepper and blend it again to incorporate the seasoning. 
  • Transfer the cashew mayo to a jar or a tight container and refrigerate it for at least of 1 hour, so the flavors can blend together and the mayo to thicken. 
  • Your homemade cashew mayo is ready to use as a spread or a dip for sandwiches, wraps, burgers, and salads.