Recipes

Tender squid skewers, refined with garlic, lime and Pimientos de Padrón. The grilling season can begin! Recipe by Sophia Schilik

Fancy an aromatic dip for your next apéro? Try our feta dip with a date-olive topping. Recipe by thehungrywarrior

You can also cook with dried cashew apples. This dip is a great vegan alternative to mayonnaise and goes well with various dishes! Recipe by Michaela Frank, head chef from Zurich.

Our cashews make this warming soup wonderfully creamy. Give it a try! Recipe by The Golden Gut.

Pointed cabbage, avocado and grapefruit come together here to form a spicy-fresh taco filling. Instead of fish you can also choose tofu or tempeh as an addition. Recipe by Sophia Schillik, cucinapiccina

Craving heat? We recommend this colorful Asian rice noodle salad with a spicy cashew dressing. Recipe by Shabnam Rebo, The Hungry Warrior

These oven-roasted pumpkin wedges are quick to prepare and make a wonderful side dish. A dip made from our cashew butter perfectly complements their flavor. Recipe by Carmen Baumann, The Good Mood

The classic of oriental cuisine made from puréed chickpeas is very easy to prepare. Here you will find the basic recipe as well as instructions for beetroot hummus. Recipes by Shiruna from My Elephant Kitchen

If you've ever cleaned artichokes, you know: it's a lot of work and in the end not much is left. This extravagant recipe for artichokes with hazelnut mayonnaise, olives and cashews quickly makes you forget the effort. Recipe by Sophia Schillik, cucinapiccina

Simple and nutritious vegan dip with roasted eggplants, tahini and cashew butter. When stored cold, it keeps for up to two months. Recipe by Carmen Baumann, The Good Mood

In this ketchup variation, zucchini, onions and curry are used in addition to tomatoes. Once canned, the ketchup keeps for up to twelve months. Recipe by Marie-Thérèse Schmied from kuechen-zauber.ch

Have you ever cooked with Jerusalem artichoke tubers? This cream with whipped ricotta and caramelized pears convinces with its wonderful flavor. Recipe by Lara & Anja from Chrutstil

Soft inside, crispy outside: These quinoa patties with peas and spinach are eye-catching and taste great. The yogurt dip with mint provides the perfect refreshment. Recipe by Kristina Jansson, Stories from the Kitchen Cupboard

Why always cook only in water when you can create sophisticated dishes from it? Together with sun-dried tomatoes, the artichokes here turn into a delicious cream. Recipe by Julianne Aknine, vegranola.

A chutney made from dried fruit? Yes, it works, says gebana employee and blogger Carolin Schaar. The chutney is versatile, quick to prepare, and keeps for a long time. Recipe by Carolin Schaar, CaroKocht

Animal suffering and the poor climate footprint of animal products cause many people to reconsider their consumption of meat and dairy. The good news is: there are alternatives to cheese and co. And you can make them yourself!

Creamy, protein-rich and very tasty: the Swiss blogger couple Prosper and Lisa have conjured up a delicious carrot-leek cream sauce with our cashew butter. Preparation is very simple – try it and experience our cashews from a different side.

The Greek sauce with lemon and egg is a regional specialty. Cook it according to the recipe by Chrysoula Stergiou, organic citrus grower from Argolida – guaranteed success!