Cashew

The creamy vegan “cheese” sauce in this recipe gets an umami kick from white miso and nutritional yeast.

A double dose of dairy—milk and condensed milk—makes this dessert extra creamy.

Cashews make this creamy asparagus pasta sauce rich without any cream.

Dan dan noodles are a popular Sichuan street snack, named after the bamboo shoulder pole used to carry it.

Sheer korma is a traditional dessert of milk, nuts, and vermicelli that’s served on the morning of Eid in many Indian households.

These spiced nuts are tangy, spicy, and the perfect thing to nibble on during the holidays. With extra crunch from cornflakes and a determined kick from cayenne, these will keep you coming back for more.

This take on a very popular Thai bar snack—freshly fried cashews tossed with salt, chiles, scallions, and fragrant lime zest—is simple but so good with an ice-cold beer.

The simple spices used in the sauce lend this chicken korma a lovely warmth while cashews, poppy seeds, and onions bring creaminess.

Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that’s brightened by fennel and enriched with savory miso. 

Whole cashews are the star of this comforting Sri Lankan curry. They simmer and soften enough to sip up luscious coconut milk, scented with ginger, cumin, turmeric, and fennel.

This cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing.

The combination of beets and ginger gives you a great spectrum of flavors, while crunchy toasted cashews and a mess of crispy sunchoke chips lend contrasting texture.

In essence, this is a sweetened cake made from cheese. I sometimes equate this dessert to the Indian version of Mexican flan because of its caramelized topping.

This one-pot dish, called khichdi in some regions, is made from rice, yellow lentils called moong dal, which are split mung beans without skin, and black pepper and cumin seeds fried in ghee or butter. The lentils and rice cook together, making a creamy, rich dish resembling risotto. 

This version of horchata mixes both the nut version and the rice version in what is a creamy, rich, and very satisfying drink.

We highly recommend finishing the pasta with finely grated Parmesan and some extra cracked black pepper—they’re great flavors with the creamy lemon sauce.

Coating chicken in cornstarch before stir-frying gives the meat in this takeout-inspired dinner a golden crust and helps thicken the oyster sauce–fortified glaze.

There is little more nourishing than milk and rice together—easy to eat and cleansing in the best possible sense of the word. Make a double batch and reheat it with a little extra milk on the following days.

Meet your new favorite, cold-weather one-pan salmon dinner. It’s warm and creamy with coconut milk and just spicy enough with green curry paste, ginger, and garlic.

Imagine this: a stack of packets in your freezer that you can take straight to the oven for a full dinner in 30 minutes.

This is a spin on a recipe I created for my cooking show, Patricia Heaton Parties. I love the combination of hot, juicy shrimp with a crispy coating and a zingy dipping sauce. Delish.

With the curry paste prepped ahead, this flavorful Thai-inspired curry comes together in just about 20 minutes.

Packed with a creamy cashew spread and plenty of hearty mushrooms, this rich, vegan dish will win over even the most passionate meat eaters.