Creamy Cashew Crunchy Veggie Stir-Fry
Serves: 2
  • 1 cup of raw cashews
  • 1 Tbs. coconut oil
  • 1-inch of ginger, freshly grated
  • 1 leek, thinly sliced
  • 1 large carrot, grated
  • 2 cups of button mushrooms, chopped
  • ½ medium white cabbage, thinly sliced
  • 2 Tbs. Liquid Braggs aminos
  • 1 tsp. sesame seed oil
  • 1 cup of broccoli florets
  1. Preheat your oven to 350 degrees.
  2. Spread raw cashews on a large tray and roast for 8 minutes, stirring nuts at the halfway mark.
  3. Remove the cashews from the oven and set aside.
  4. In a large skillet, heat coconut oil over medium. Stir in fresh ginger and leeks and cook for 3 minutes.
  5. Add in broccoli, carrots, mushrooms, and cabbage and cook for about 10 minutes, until cabbage is tender, and most of the liquid has evaporated, stirring frequently.
  6. Pour in the liquid aminos and sesame seed oil, and continue to cook for another minute or two, until evenly disbursed.
  7. Remove stir-fry from the heat and toss in roasted cashews.
  8. Serve on your favorite plate and enjoy!
Recipe by Solluna by Kimberly Snyder at