You can never have too many main course recipes, so give Chile-Lime Cashews a try. This gluten free and vegetarian recipe serves 4. One serving contains 838 calories, 24g of protein, and 69g of fat. Head to the store and pick up ground ancho chiles, butter, kaffir lime leaves, and a few other things to make it today. To use up the raw cashews you could follow this main course with the Banana, Coconut, And Cashew-cream Tart as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Combine4 cups raw cashews, 15 driedchiles de árbol, 10 kaffir limeleaves (optional) cut into 1/4"slices, 2 tablespoons melted unsaltedbutter, 2 tablespoons vegetableoil, 1 tablespoon kosher salt, and1 1/2 teaspoons ground ancho chiles ina large bowl; toss to coat.
Spreadnut mixture in an even layer ona large rimmed baking sheet.Roast, stirring occasionally, untilcashews are evenly toasted andfragrant, about 20 minutes.
Letnut mixture cool completely onsheet on a wire rack.
Transfernuts to a large bowl and toss with2 tablespoons finely grated lime zest,making sure to evenly distributespices and zest. DO AHEAD: Canbe made 2 days ahead. Storeairtight at room temperature.