Dill pickle cashew is part of the classic dill pickle sandwich. I love how this vegan recipe uses cashews to give a creamy texture to the sandwich. It’s also great served as an appetizer or snack if you don’t want to make it into a whole meal!
1 cup cashews
1 cup cashews
You can use raw or roasted cashews. You can use salted or unsalted cashews. You can make your own at home, or buy them in the store–any kind will do! This recipe is also good for snacking and adding to salads, so feel free to experiment with different types of pickles and mustards (and any additional spices or herbs).
The pickles are great on their own, but if you want to spice things up a bit, try making your own spicy mustard. You can use store-bought or homemade mayonnaise for the base. Then add some spices and seasonings to taste!
2 tablespoons olive oil
Olive oil is a healthy fat that can be used in many recipes. It’s good for your heart, skin, and hair. You can use olive oil in pasta dishes, stir fries and other savory dishes that call for cooking with healthy fats.
Use this dill pickle cashew recipe as an example:
- In a large skillet over medium heat add 2 tablespoons of olive oil to the pan
- Add 1 cup diced onion and saute until translucent (about 2 minutes)
- Add 2 cups finely chopped celery stalk(s); cook until tender (about 5 minutes) 4) Add 3 cups sliced mushrooms; cook until soft (about 10 minutes), stirring occasionally
Add 1/2 teaspoon dried thyme and 1/4 teaspoon black pepper; cook for about 2 minutes, stirring occasionally Add 3 cups canned tomatoes, undrained; bring to a boil Reduce heat and simmer until thickened (about 30 minutes), stirring occasionally Add 2 tablespoons chopped fresh parsley; cook for about 10 seconds Serve over cooked pasta Enjoy!
1/2 teaspoon garlic powder
Garlic powder is a dry powder derived from garlic. It is used to add flavor to food, as well as making garlic salt and butter. Garlic powder can also be used in many pickles, such as dill pickle juice which you can put in soup or salad dressing.
Mustard seeds are often used in many types of pickles because they have a strong taste that goes well with the vinegar taste of the pickles themselves. Mustard seeds have been known since ancient times due to their medicinal properties; they were even found inside Egyptian mummies!
Mustard seeds are also used frequently in Indian cuisine, as well as in many other countries. They can be found in curry powder and various other types of spice blends.
1 teaspoon yellow mustard
1 teaspoon yellow mustard
Mustard is a good source of vitamin A, C and K. Mustard is also rich in iron, calcium and magnesium. These nutrients can help lower blood pressure and control weight, fight cancer and may be beneficial for your gut health.
Mustard is also a good source of protein, fiber and omega-3 fatty acids. The next time you’re feeling like eating some mustard, consider looking at the nutrition label on the back.
1/2 cup of dill pickle juice
Dill pickle juice is the liquid that comes from dill pickles. It’s salty and sour, so it can be used in a variety of recipes to add flavor. The salt in the juice is a natural preservative, which means it will keep food fresh longer than other ingredients would on their own. And because dill pickle juice is so acidic, it also helps preserve food by slowing down bacterial growth (although if you’re using your own homemade dill pickles for this recipe and not store-bought ones, you’ll want to make sure they’re not too vinegary).
To make this recipe:
- In a small bowl or cup measure out 1/2 cup dill pickle juice; set aside
In a large bowl, mix together 1/2 cup mayonnaise, 1 teaspoon garlic powder and 1 teaspoon onion powder. Add 1 pound of ground beef to the mixture and stir until well combined. Shape into 8 balls (about 1 tablespoon each) and place on a parchment lined baking sheet.
Salt and pepper to taste
- Use a light hand with salt and pepper.
- Don’t add too much salt.
- Don’t add too much pepper.
- Don’t use table salt, black pepper, or cayenne pepper (it’s too spicy). If you want to use a different type of pepper from somewhere else in the world, make sure it’s from a store you trust and look for the words “from ___ country” on the package. Make sure that bag isn’t too old! If you’re not sure about anything at all–feel free to ask someone who works there for help!
- Dill pickle cashew recipe is easy to make, and it’s great for parties, potlucks and other events.
- You can use any kind of pickle you want in this dish–jalapeno dills, bread-and-butter slices or even a sweeter variety like gherkins. But dill pickles are best because they have a more potent flavor than sweet ones.
- The recipe is also vegan-friendly so anyone can enjoy it!
This is a great recipe to try if you’re looking for something new and different. The dill pickle flavor is subtle, but it comes through nicely in the finished product.