Cashew

Vegan berry and lemon cheesecake

Berries and lemon are a great match in this vegan take on an old classic. A chocolatey, gluten-free base pairs with a silky coconut cream and cashew butter filling and berry topping to make one all-round knockout of a dessert!

New Zealand Woman's Weekly|Jan 17, 2020

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  • Best-ever butter chicken

    Create your own version of everyone's favourite takeaway meal with our incredible butter chicken recipe. Aromatic and authentic with the perfect level of spice, this dish is a fantastic option for a winter dinner.

    Food|Jul 21, 2019

  • Crispy seafood, vegetable and cashew stir-fry

    Get dinner on the table in just 25 minutes with this seafood, vegetable and cashew stir-fry recipe. Simple yet packed with flavour, this dish is delicious served with steamed rice or noodles

    Woman's Day (NZ edition)|Mar 12, 2018

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    New Zealand Woman's Weekly|Nov 05, 2017

  • Robert Harris honey seed bar

    Packed with sultanas, nuts and seeds, these honey seed bars from Robert Harris are the perfect recipe when you need a morning or afternoon pick-me-up

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    New Zealand Taste|Nov 14, 2016

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    New Zealand Woman's Weekly|Oct 26, 2016

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    Woman's Day (NZ edition)|May 09, 2016

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    New Zealand Taste|Nov 09, 2015

  • Dairy-free nut milks

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    Australian Women's Weekly|Oct 07, 2015

  • Vegan yoghurt

    This delicious vegan yoghurt is a healthy and nourishing alternative on the dairy classic.

    Australian Women's Weekly|Sep 30, 2015

  • Roast pumpkin with caramelised cashews

    Sweet, tender chunks of honey-roasted pumpkin, served with sage butter and caramelised cashews; it may be a side, but it will steal the show. Photograph by Todd Eyre. Props and styling by Cameron Woodcock.

    New Zealand Taste|Sep 03, 2015