Recipes & more
Limes are more aromatic but also milder in flavour than lemons and usually have no seeds. Every part of them, from the juice to the peel, can be used and enjoyed. Food writer Sophia Schilik has put together these tips for us to help you get the most out of the fruit.
This cake made with cashews, coconut cream and fresh lime juice can be made without using an oven. Recipe by Sophia Schilik
Fresh limes give this fish curry with mussels a wonderfully intense flavour. Recipe by Sophia Schilik
Tender squid skewers, seasoned with garlic, lime and Pimientos de Padrón. Bring on the barbecue season! Recipe by Sophia Schilik
Cashew, almond, macadamia and peanut butter give a wonderful boost to any dish – for breakfast, dinner and everything in between.
Instead of meat or vegetables, these dumplings are filled with a smooth and flavourful cashew-lentil paste. Recipe by Michaela Frank, Head Chef from Zurich
Our cashews give this bread a delicious crunch. Perfect for sandwiches! Recipe by Michaela Frank, Head Chef from Zurich.
Dried cashew apples aren’t just for snacking – they’re great for cooking too. This dip is a brilliant vegan alternative to mayonnaise and pairs well with a variety of dishes. Recipe by Michaela Frank, head chef from Zurich.
This refreshing broccoli-apple-date salad combines crunchy broccoli, sweet dates, and fresh herbs for a vibrant dish. Recipe by thehungrywarrior
Fancy an aromatic dip for your next aperitif? Why not try our feta dip with a date and olive topping. Recipe from thehungrywarrior
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