4 Ways To Go Even Nuttier With Brandless Nuts
Sarah Tuttle
By Sarah Tuttle

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We’re nuts for nuts! Nuts are perfect for snacking on their own, but they’re also a key ingredient in many delicious recipes. You may already know how to make almond milk at home (ICYMI: We teamed up with Los Angeles’ popular Sweet Laurel Bakery to make 6 different flavors of delicious almond milk), but we bet there are some nut recipes you haven’t tried yet. We asked our community for some of their favorite and slightly unexpected nut recipes starring Brandless nuts. Read on for trail mix cookies, dukkah, and more!

Cashew Cheese Ball

Myth: all cheese starts with dairy. Fact: you can make your own delicious cheese ball with Brandless cashews! Transform cashews into a tangy and savory cheese ball with this recipe courtesy of Brittyn Howard, aka The Local Roots Dietician. It’s the perfect vegan focus of a festive party platter— simply serve with fruit, seeds, trail mixes, and chips!


Cheese Ball

1 bag Brandless Cashews

1 tsp Brandless Organic Garlic Salt

2 lemons (zested and juiced)

1 clove garlic, minced

2 tbsp nutritional yeast

6 sprigs fresh dill

1-2 tbsp water to thin (optional)

  1. Pour one bag of Brandless cashews into a large mason jar or bowl. Cover with cool water and soak overnight (or soak in almost-boiling water for 1 hour).
  2. After cashews have soaked, drain and rinse with cool water. Pour cashews into your food processor and add the rest of the cheese ingredients, excluding dill and water.

3. Process ingredients on high in your food processor until it forms a hummus-like consistency. If your mixture is too thick, feel free to add 1 tablespoon of water and process again. Try and use only as much water as you need, as we want the cheese to be as thick as possible!

4. Once your cheese is smooth and lump-free, adjust seasonings to taste and add 5 sprigs of fresh dill (save one sprig for the topping!)

5. Process again until well blended. To make a cheese ball, you can pour your cheese into a cheesecloth or nut-milk bag (make sure the bag is placed in a storage container first to avoid spillage!). If you don’t have either of these, you can pour your mixture into a bowl and use it as a soft cheese dip.

6. Form your desired cheese ball shape in your bag and let sit overnight, in an air-tight container.

7. Once chilled and formed, remove cheese ball from bag and roll in fresh dill.

8. Serve with other Brandless favorites (try it with the Sea Salt Quinoa Chips!) to make a decadent (vegan) cheese board!


What is dukkah, you ask? Dukkah is an Egyptian mixture of herbs, nuts, and spices that’s typically sprinkled on top of bread, hummus, salad, fresh vegetables, pasta, meat… The possibilities are endless! Sóley Þorsteinsdóttir of The Wandering Knife used Brandless pistachios and thyme for an inspired take on the Middle Eastern condiment. Dukkah lends itself to lots of tasty uses, but Soley paired it with roasted carrots and whipped ricotta for an impressive appetizer.


1 bag Brandless Pistachios (2/3 cup peeled)

1/4 cup Brandless Toasted and Salted Almonds

1/4 cup Brandless Toasted and Salted Cashews

1 tsp salt

½ tsp pepper

1 tsp Brandless Organic Thyme

¼ cup sesame seeds

3 Tbsp cumin seeds

1 Tbsp coriander seeds



  1. In a bowl, shell the pistachios. Add the almonds, cashews, salt, pepper and thyme to it and set aside
  2. In a small pan, mix the sesame seeds, cumin seeds and coriander seeds. Dry toast them on the stove by heating the pan on low heat until the herbs are fragrant. Stir frequently until done to prevent the seeds from burning.
  3. Place the seed mixture in a blender and pulse until the coriander seeds have opened (about 10 seconds). Add the bowl of nuts and pulse for a few additional seconds. The desired consistency should be rough and varied with some of the nuts still identifiable.
  4. Sprinkle on top of the dish of your choosing!
Thai Cashew Dipping Sauce

Spring rolls make a nutritious and refreshing appetizer or meal, especially when paired with a great sauce! Brittyn Howard, aka The Local Roots Dietician, came up recipe packs a tangy and savory punch and is loaded with protein, fiber, and nutrients.


1 bag Brandless Roasted Cashews

1 tsp Brandless coconut oil (optional)

2 tbsp Brandless maple syrup

2 tbsp tamari or coconut aminos

1-2 tsp Organic Garlic & Chili Flake Seasoning Blend (add more for more spice!)

Juice from 1-2 limes (per personal taste)

1-2 tbsp water (optional)

  1. Add 1 bag of cashews to your food processor and process on high for 5-10 minutes until blended cashew butter. You can stop your processor as needed to scrape down the sides. If your cashew butter needs a little help blending, you can add 1 tsp Brandless coconut oil. Continue to blend until a ball of nut butter forms.
  1. Once your cashew butter is ready, add all remaining cashew sauce ingredients to food processor and process until smooth. If needed, add water 1 tablespoon at a time to thin the sauce.
  2. Once sauce is ready, pour into a bowl and set aside
  3. Serve with spring rolls by dipping them in your fresh homemade Thai cashew sauce!  


Peanut Butter Trail Mix Cookies

For a sweet finish, Belinda Kraemer of @beachsidekitchen baked our Nuts, Dark Chocolate & Cherry Trail Mix into some insanely delicious cookies. These bad boys hit all the right notes— gooey, crunchy, nutty, salty, chocolate-y bites of perfection.



1 1/2 cups creamy peanut butter

1/3 cup honey

2 teaspoons vanilla

2 eggs, at room temperature

½ teaspoon baking soda

1/3 cup chopped Nuts, Dark Chocolate, and Cherry Trail Mix

1/3 bar chopped 85% dark chocolate with almonds

Sea salt, for sprinkling


Mix first 5 ingredients until smooth. Fold in trail mix and chocolate. Scoop onto lined baking sheet and flatten slightly. Bake at 350 for 8-10 minutes until just golden. Sprinkle with sea salt. Enjoy!

Have some favorite nut recipes of your own? Share below and inspire others!

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