by Ezra Cohen Montreal

By Ezra Cohen Montreal

Our Cashew butter noodles recipe with coconut curry combines rich cashew butter, creamy coconut milk, and aromatic curry paste to create a satisfying weeknight meal ready in just 20 minutes. Works for vegan, gluten-free, and traditional diets.

Main Ingredients, Explained

The foundation of great cashew butter coconut curry noodles starts with three key components. Ezra Cohen Montreal’s high-quality cashew butter provides richness and protein as the sauce’s signature creamy texture. Full-fat coconut milk adds body and subtle sweetness that complements the curry spices. Finally, curry paste adds the authentic flavor and aromatic complexity that defines the dish.

Premium cashew butter made from dry-roasted cashews and pure sunflower oil blends seamlessly into the sauce without grittiness. The natural oils help create a silky consistency that coats noodles perfectly.

Health Benefits of Cashew Butter in Cooking

Cashew butter contributes significant nutritional value beyond its culinary benefits. It contains heart-healthy monounsaturated fats that support cardiovascular health and help reduce bad cholesterol levels. The protein content ranges from 4-5 grams per serving, making it an excellent plant-based protein source. Essential minerals like magnesium, copper, and zinc support immune function and bone health.

Dietary Adaptations and Variations

This recipe easily accommodates various dietary needs without compromising flavor or texture. For vegan versions, use plant-based proteins like firm tofu, chickpeas, or tempeh instead of animal proteins. Gluten-free adaptations work perfectly with rice noodles, quinoa pasta, or spiralized vegetables as noodle substitutes.

The vegetable selection remains completely flexible. Bell peppers, snap peas, broccoli, carrots, and mushrooms complement the creamy cashew curry sauce quite well.

Converting to Cashew Butter Curry Soup

Transform your noodles into comforting soup by adding 2-3 cups of vegetable or chicken broth to the finished sauce. Simmer for 5 minutes until heated through and adjust consistency with additional broth as needed. The soup variation provides extra warmth and satisfaction on cold days while maintaining all the original flavors.

Storage and Meal Prep Tips

Leftover cashew butter coconut curry noodles can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when cold, so add a splash of coconut milk or broth when reheating. Prepare the sauce separately for meal prep and store cooked noodles individually to maintain optimal texture.

The sauce base can be refrigerated up to 5 days ahead, making weeknight assembly even faster.

Cashew Butter Coconut Curry Noodles

What You’ll Need:

• 1 package (8 oz) of rice noodles, medium or wide, such as pad Thai-style
• 1 tablespoon oil (olive oil or vegetable oil will work)
• 2 cups mixed vegetables (e.g., bell peppers, carrots, snap peas)
• 1 can (14 oz) coconut milk
• 2–3 tablespoons curry paste (red or yellow, to taste)
• 3 tablespoons of Ezra Cohen Montreal cashew butter (or other brand)
• Optional: cooked protein (e.g., tofu, chicken, shrimp)
• Fresh lime juice, for garnish
• Fresh herbs (e.g., cilantro, Thai basil), for garnish
• Chopped cashews, for garnish

Instructions:

Step 1: Cook noodles according to package directions until al dente, then drain and set aside.

Step 2: Heat 1 tablespoon of oil in a large pan over medium heat and saute the mixed vegetables for 3-4 minutes until tender-crisp.

Step 3: Add coconut milk, curry paste, and cashew butter to the pan. Whisk continuously for 2-3 minutes until smooth and thickened.

Step 4: Add cooked noodles and optional protein to the sauce, tossing for 1-2 minutes until evenly coated and heated through.

Step 5: Remove from heat and garnish with lime juice, fresh herbs, and chopped cashews before serving immediately. Enjoy! 

This Thai Sweet Potato and Carrot Soup with Ezra Cohen Montreal Almond Butter is a warm, comforting dish that’s packed with flavor and perfect for any season. The rich, natural sweetness of the carrots and sweet potatoes is wonderfully complemented by the subtle heat of Thai spices, while the almond butter adds a smooth, nutty depth to the dish. Whether you’re looking for a hearty meal on a cold day or something satisfyingly light on a warm summer night, this soup is easy to prepare and packed with nutrients, offering both comfort and complexity in every spoonful.

Thai Sweet Potato and Carrot Soup Ingredients Breakdown

Carrots: Carrots add a vibrant orange color and a slightly earthy flavor, and when cooked, they soften into a velvety, smooth texture.

Sweet Potatoes: Sweet potatoes bring sweetness and a creamy texture that pairs with the carrots to create a rich, indulgent base for the soup.

Almond Butter: Almond butter truly sets this soup apart. Its creamy, nutty flavor adds a unique richness, enhancing the soup’s texture and depth.

Coconut Milk: Coconut milk bolsters the soup’s creamy, rich texture while adding a mild sweetness and a hint of tropical flavor that balances the spices.

Red Curry Paste: Made from a blend of red chilies, garlic, lemongrass, and other aromatic herbs, this fiery paste delivers a complex, spicy kick that enlivens the dish with a burst of Thai flavor.

Ginger and Garlic: Ginger adds a zesty, slightly spicy note that complements the sweetness of the carrots and sweet potatoes, while garlic offers a savory, pungent flavor that rounds out the dish.

Vegetable Broth: Serving as the base, vegetable broth provides a savory, umami flavor that enhances all the other ingredients.

Lime Juice: A squeeze of lime juice at the end brightens up the soup, adding a touch of acidity that balances the richness of the coconut milk.

Cilantro: Cilantro is used as a garnish, adding a pop of color and enhancing the overall Thai-inspired profile of the soup.

Carrot and Sweet Potato with Almond Butter Soup Ingredients

• 4 large carrots, peeled and chopped
• 2 medium sweet potatoes, peeled and cubed
• 3 tablespoons Ezra Cohen Montreal’s Almond Butter
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1-inch piece of ginger, grated
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Prepare the Vegetables: In a large pot, heat a tablespoon of oil over medium heat and add the grated ginger and minced garlic, sautéing until fragrant.
2. Cook the Vegetables: Add the chopped carrots and sweet potatoes to the pot. Stir to coat them with the ginger and garlic mixture and cook for about 5 minutes.
3. Add the Curry Paste: Stir in the red curry paste, ensuring it is evenly distributed among the vegetables. Cook for 2-3 minutes to release the flavors of the paste.
4. Simmer the Soup: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes.
5. Blend the Soup: Once the vegetables are soft, use an immersion blender to puree the soup until smooth.
6. Add Almond Butter and Coconut Milk: Stir in the almond butter and coconut milk, mixing until fully combined. Let the soup simmer for an additional 5 minutes.
7. Season and Serve: Add the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro.
8. Enjoy! Serve the soup hot, with a side of crusty bread or a light salad for a complete meal.

We hope you enjoy this delicious, Hearty Thai Carrot and Sweet Potato Soup with Almond Butter recipe! To discover more options for your culinary creations, be sure to browse through Ezra Cohen Montreal’s various nut butters. Contact us today for any questions or comments!

Are you ready to elevate your culinary creations with a rich, creamy Garlic Cashew Butter Sauce? This decadent recipe, which features Ezra Cohen Montreal’s Cashew Butter, combines the nutty richness of cashews with a robust punch of garlic, a dash of zesty lemon, and the subtle tang of Dijon mustard. Perfect for tossing with pasta or drizzling over roasted vegetables, it also makes for a wonderfully unique dipping sauce for veggies and bread. With simple ingredients and a quick preparation process, this sauce is sure to become a staple in your kitchen!

Garlic Cashew Sauce Ingredients Explained:

• Cashew Butter: The star of this garlic cashew sauce is Ezra Cohen Montreal’s Cashew Butter. Bringing a creamy texture and a rich, nutty flavor to the base of the sauce, cashew butter is known for its smooth consistency and slightly sweet taste.
• Garlic: Freshly minced garlic adds a punch of both flavor and aroma, and it infuses the sauce with its savory and slightly spicy notes.
• Lemon Juice: A squirt of zesty lemon juice adds a refreshing tanginess that balances the creaminess of the cashew butter and enhances the sauce’s overall flavor profile.
• Dijon Mustard: With its sharp, tangy taste, Dijon mustard adds a depth of flavor and a subtle kick that plays well with the other ingredients.
• Salt and Black Pepper: A dash of salt and pepper brings out the flavor of the other ingredients, allowing each to shine through.
• Water: Used to achieve the desired consistency of the sauce. Adjust to make the sauce thicker or thinner, depending on your preference.
• Olive Oil: Essential for extra creaminess, olive oil enriches the sauce’s texture and adds a hint of fruity flavor.
• Fresh Herbs: Garnishing with fresh parsley or chives adds a burst of color and a fresh, herbal note that complements this sauce beautifully.

Ingredients

• 1/2 cup cashew butter
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 3/4 cup water (or as needed for desired consistency)
• 1 tablespoon olive oil (adjust for extra creaminess)
• Fresh herbs (like parsley or chives) for garnish

Garlic Cashew Butter Sauce Instructions

1. Combine the cashew butter and minced garlic in a mixing bowl. Mix well until the garlic is evenly distributed throughout the cashew butter.
2. Add in the lemon juice and Dijon mustard to the mixture and stir until all the ingredients are well combined.
3. Season with salt and black pepper.
4. Gradually stir the water into the mixture, stirring until you reach the desired consistency. For a thinner sauce, add more water as needed.
5. For an extra creamy texture, whisk in the olive oil until the sauce is smooth and emulsified.
6. Transfer the sauce to a serving bowl and garnish with fresh herbs like parsley or chives.
7. Serve immediately or store in an airtight container in the refrigerator for up to 5 days. Shake or stir before using.

We hope you enjoy this delicious Garlic Cashew Sauce recipe! Browse through Ezra Cohen Montreal’s various nut butters to discover more options for your culinary creations, or contact us today for any questions or comments.

Prepare yourself to indulge in a decadent blend of flavors with our Almond Butter Stuffed Sweet Potatoes recipe! Combining the earthy sweetness of roasted sweet potatoes with the creamy richness of Ezra Cohen Montreal’s all-natural almond butter, these stuffed sweet potatoes are sure to be a hit at the table, no matter if you’re looking for a satisfying and nutritious side dish or wholesome snack that stands alone!

Sweet Potatoes with Almond Butter

Ingredients Description:

Sweet Potatoes: A vitamin-filled root vegetable, sweet potatoes are known for their sweet and slightly nutty flavor. When roasted, the exterior is caramelized while the interior becomes soft and creamy, making them a perfect base for stuffing.

Ezra Cohen Montreal’s Natural Almond Butter: Made from high-quality almonds, Ezra Cohen’s Almond Butter provides a rich and creamy texture with a slightly sweet, nutty flavor, adding depth and richness to the dish.

Honey: Honey brings a touch of natural sweetness to the dish, helping to balance the flavors and adding a slight floral note that beautifully complements the almond butter and sweet potatoes.

Cinnamon: Essential to enhancing the natural sweetness of the sweet potatoes, cinnamon also brings warmth and just a hint of spice to the dish.

Sea Salt: A pinch of sea salt will add a subtle savory note while bringing out the flavors of the other ingredients

Ingredients

• 4 medium sweet potatoes
• 1/2 cup Ezra Cohen Montreal’s natural Almond Butter
• 2 tablespoons honey
• 1/2 teaspoon cinnamon
• Pinch of sea salt

Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Prepare the sweet potatoes: Wash the sweet potatoes thoroughly and prick them several times with a fork before placing them on a baking sheet lined with parchment paper.
3. Roast the sweet potatoes: Bake the sweet potatoes in the preheated oven until they are tender and easily pierced with a fork, typically between 45-60 minutes.
4. Prepare the almond butter filling: In a small bowl, mix together the Ezra Cohen almond butter, honey, cinnamon, and sea salt until well combined.
5. Stuff the sweet potatoes: After the sweet potatoes are done roasting, allow them to cool slightly. Cut a slit down the center of each sweet potato and gently squeeze the sides to open them up. Spoon the almond butter mixture into the center of each sweet potato.
6. Serve and enjoy: Drizzle a drop of extra honey on top and serve the sweet potatoes with almond butter warm!

We hope you enjoy this delicious Almond Butter Stuffed Sweet Potatoes recipe! And if you’re searching for more recipes with Almond Butter or other nuts, be sure to browse through Ezra Cohen Montreal’s various nut butters to discover more options to create your unique culinary creations!