Tag Archives: cashew

Recipe: Vegan Pesto

Vegan Pesto | Tiffany Lane HandmadeI absolutely love pesto! It’s definitely in my top 5 for sauces and condiments, right up there with mustard. Yes…mustard. But that’s a topic for another day.

Back to the pesto. It goes with almost anything. Burgers, pizza, pasta. Yes, I do eat these on occasion. And I consider them more gourmet with pesto, which by default makes them healthier. Right?

But really, I put this stuff on almost everything. Eggs. Avocados. Toast with eggs and avocados. As a veggie dip. In wraps and sandwiches. On tacos. With roasted eggplant. Or any roasted vegetable really. And even with just a spoon sometimes.

So this pesto I’m talking about. It’s awesome.  And hubby approved. Which means it’s actually awesome, not just Tiffany awesome. He even said about the last batch I made that it must have crack in it because he couldn’t get enough.

Funny thing about this recipe, though. It’s more of a ratio built around your preference.  I normally eye ball everything then blend it all up in the food processor.  Easy as pie. Or should that be pesto?

Oh, and it’s vegan. Simply because I don’t feel the need to add tons of cheese to everything I eat (not because I’m vegan…because I’m not). But don’t be deterred, you dairy eating folk.  What it lacks in cheese, it completely makes up for in pure deliciousness. Remember, it’s (carnivorous/dairy loving) hubby approved.

If you’re anything like me, and I hope you are, you’ve probably got most, if not all, of these ingredients in your kitchen already. Greens, check. Nuts, check. Olive oil, check. Fresh garlic and lemon, check. Salt and pepper, check.

Traditional pesto is made with basil and pine nuts, but in true Tiffany fashion, I’ve got to mix it up and make everything my own. So, I use whatever greens I’ve got on hand (normally kale or arugula, sometimes basil), and whatever nuts I’m feeling that day (usually cashews, since they’re creamy like pine nuts, but not as ridiculously expensive, and many times I also use almonds or walnuts). And more than just using fresh lemon juice, I also add in the zest, because why not?

Like I said, just throw it all in the food processor, let it whirl, give it a taste, add a little more of this or that to round it out, and you’re good to go.

Vegan Pesto | Tiffany Lane Handmade

But this wouldn’t be a true recipe if I didn’t list it out all pretty with some sort of directions, would it?


greens (basil, kale, arugula, or anything else you like)
nuts (pine nuts, cashews, pecans, walnuts, almonds, or anything else you like)
olive oil
fresh lemon, juice and zest
fresh garlic cloves



Throw it all in the food processor (maybe start with half and half, greens to nuts, 1 garlic clove, half the lemon juice and zest, a dash of salt and pepper, then add in the olive oil until you get a nice consistency), let it whirl, give it a taste, add a little more of this or that to round it out, and you’re good to go.

What are you gonna put your pesto on?

Vegan Pesto | Tiffany Lane Handmade



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Recipe: Black Bean Cashew Dip

Black Bean Cashew Dip | Tiffany Lane

I’ve got a love for hummus. The creaminess just does something for me. Not only that, hummus is so easy and quick to make, I wonder why anyone would buy it.

This dip is not technically hummus because there are no chickpeas it in and it has nuts, but the texture and functionality mimic hummus well. So if you’re looking for something tasty and hummus-like, but want to try something new or simply don’t have chickpeas on hand but happen to have black beans and cashews (that’s how this dip came along for me), this dip is for you!

Zesty Kale Chips | Tiffany Lane


1 can black beans (use liquid too)
1 cup raw cashews
1/2 lemon, juiced
2 cloves garlic
2 tablespoons olive oil
1 teaspoon ground pepper
1 teaspoon sea salt

1 teaspoon ground cumin


Combine all ingredients in a food processor or high speed blender until creamy.  Serve with chips, crackers and veggies. Or just eat it with a spoon like I do.

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Recipe: Creamy Cashew Salad Dressing (Vegan)

Cashew Salad Dressing | Tiffany Lane

This salad dressing is delectable! Sweet but savory, creamy and perfect.

I’m on my detox, as you know, and needed to bring a dish for a dinner get together that I could eat.  Since salads are quick and easy to throw together as well as detox friendly, a salad it was. I wanted a hearty and filling salad since I figured it may be the only thing there I could eat which obviously meant lots of avocado and nuts, but what about the dressing? For a twist on the traditional, I decided to go with a nut based dressing and came across this Creamy Cashew Dressing. Score!

What’s even better is that the recipe can be altered depending on what you want it for.  In thicker form, it almost has a hummus taste so I’m thinking of making it as a veggie dip by adding a little olive oil and fresh herbs. And when my detox is over, I plan to add a little coconut oil, coconut milk and a touch of honey as a fruit dip. Additionally, since cashews are a form of vegan “cheese”, by the way, this sauce makes a great alfredo for pasta; simply use less water.

Cashew Salad Dressing | Tiffany Lane


Adapted from Dr. Ben Kim

2 cups raw, organic cashews (optional: soak nuts overnight or a few hours)
2-3 cloves garlic
2 tbsp fresh lemon juice
water to desired consistency (substitution: coconut water)

salt and pepper to taste


Blend all ingredients in a blender or food processor, adding water, salt and pepper to taste.

READER FEEDBACK: In what unique/unconventional ways have you used cashews?

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