Cashew Alfredo

Over the past few weeks, I've been trying a few new dishes using some organic, natural food samples from Sunfood. They sent me a generous package of goji berries, raw olives, coconut sugar, and organic whole cashews.

I knew exactly what to do with the cashews — cheese!! Raw cashew cheese sauces are among my favorite raw food dishes, but I so rarely make them since bulk cashews are kinda spendy. There were about two cups of whole, raw, hand-cracked, sustainably harvested cashews in this 8-ounce bag, which happened to be exactly how much I needed to make the Cashew Alfredo Sauce from Eat Raw, Eat Well:

I served my creamy cashew alfredo atop raw zucchini and sweet potato noodles made with my new spiralizer! I've only used it once before, and let me tell you, it makes all the difference in the world for raw pasta. Before, I would use a veggie peeler or simply julienne my veggies for raw noodles, but raw pasta is so much more fun to eat when it's spiralized!

Anyway, back to the cashews. When I make cashew cheeses, I always buy the bulk cashew pieces in the Whole Foods bulk bin. And that's fine for blending into sauces and dressings, but I don't believe I've ever really tried a whole, raw cashew. These nuts were the cleanest, freshest tasting cashews I've ever tried. Each one was fully intact. Not a broken nut in the whole bag. It seemed a shame to blend them into a sauce. But nevertheless, the sauce (made with cashews, nutritional yeast, miso, lemon juice, and garlic) was delicious, and after one bite, I had no regrets.

What are your favorite ways to use raw cashews?