Best 6 Cashew Chutney Spread Recipes

CASHEW FETTUCCINE ALFREDO

Steps:

• Mince the garlic. Chop the cauliflower.
• Make the pasta: Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.
• Meanwhile, start the sauce: Heat the olive oil in a large Dutch oven, pot, or saucepan (that has a cover) over medium heat. Add the cauliflower and cashews and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, onion powder, black pepper, nutmeg and 1/2 teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
• Blend the sauce: Carefully transfer the contents to a blender and add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon more black pepper. Blend on high until a smooth sauce forms.
• Serve: Pour about 5 cups into 1 pound pasta (1 cup will be left over), or use it to taste. Top with finely chopped parsley and serve immediately.

CASHEW CHEESE

Steps:

• Place cashews in a small bowl. Add enough warm water to cover completely. Soak cashews for 1-2 hours; drain and discard water. Add cashews and remaining ingredients to food processor. Cover and process until smooth, 1-2 minutes, scraping down sides occasionally. Transfer to serving dish. Cover and refrigerate for at least 1 hour before serving.

CASHEW CHUTNEY SPREAD

Steps:

• Pulse 1 c. cashews in a food processor until finely chopped (do not grind to paste). Transfer to a bowl. Process remaining cup of cashews with curry powder, salt, and pepper until finely ground and beginning to clump. Add cream cheese and puree until smooth. Add to chopped nuts, add remaining ingredients and stir to combine. Adjust seasonings.

CASHEW CHUTNEY (KAJU CHATNI)

Steps:

• Combine the cashews, ginger, chillies, salt, cayenne and lemon juice in a food processor or blender with a 1/4 cup of the water and blend until smooth, adding more of the water as necessary to produce a smooth purée. Transfer to a bowl and stir in the fresh coriander.
• Serve fresh or refrigerate covered up to 3 days. If refrigerated, add a little more water when serving to thin the chutney as it tends to thicken when sitting.

CHUTNEY CRACKER SPREAD

Steps:

• In a small bowl, beat the cream cheese, sour cream and curry powder until smooth. Fold in the onions and peanuts. Spread about 1/2 in. thick on a serving plate. Chill. Just before serving, pour chutney over all. Serve with crackers.

CASHEW CHUTNEY SPREAD

Steps:

• Mix first 5 ingredients together with hand mixer. Top with green onions and bacon.
• Best made the day ahead, adding the onions and bacon right before serving.