Creamy Cashew Chickpea Stuffed Squash

Oct 5, 2020| By JOI team

< BACK

Oct 5, 2020| By JOI team

Creamy Cashew Chickpea Stuffed Squash

Almond-Base | Cashew-Base | Dairy-Free | Dinner | Gluten-Free | Lunch | Recipe | Sugar-Free | Vegan | Vegetarian | 

Recipe developed and photographed by Sara Ayesh of White Kitchen Red Wine

Rich and hearty, this stuffed squash is the perfect “meatless” dinner! The savory coconut aminos together with the creamy JOI Cashew base make the perfect sauce to add to crispy chickpeas and cashew. Stuff it all into an acorn squash and it’s fall dinner perfection!

Cashew Chickpea Stuffed Squash | Vegan | Gluten Free | Made with JOI


The key to this really thick and creamy sauce is obviously the JOI Cashew base! It is the perfect creamy balance to the salty coconut aminos (or soy sauce!) We’ll whisk that together with a bit of sesame oil to really reinforce the flavor profile. It goes so well over our crispy chickpeas and crunchy cashews. 


Cashew Chickpea Stuffed Squash | Vegan | Gluten Free | Made with JOI


While the acorn squash may seem like an odd combination with the Asian flavors, it actually works so well together. The flavor of an acorn squash is really mellow and almost creamy. It mimics our JOI Cashew base in that way and makes this a very well rounded dish. Top with fresh cilantro and enjoy as a hearty main course!

Cashew Chickpea Stuffed Squash | Vegan | Gluten Free | Made with JOI

 

Ingredients: Serves 4

  • 2 acorn squashes, halved and seeds scooped out
  • 1 can of chickpeas, drained, rinsed and patted dry
  • 1 cup raw cashews
  • ½ cup coconut aminos or soy sauce
  • 1 tablespoon sesame oil
  • ¼ cup JOI cashew plant base (or substitute almond)
  • 1 tablespoon ground ginger
  • 1 tablespoon garlic powder
  • Pinch of red pepper flakes
  • Cilantro for garnish 

Instructions:

  1. Preheat the oven to 425F and roast the halved squash for 30 minutes, or until tender.
  2. In the meantime, in a skillet, heat up a little olive oil and then add the chickpeas. Pan fry until the chickpeas are crunchy.  The goal is for them to get a little crispy, so only stir every once in a while or the crisping will not occur.
  3. Add in the cashews and remove from the heat. 
  4. In a small bowl combine JOI, coconut aminos, sesame oil, ginger, garlic, and red pepper flakes. Whisk until fully combined.
  5. Pour the sauce over the chickpeas and cashews and stir. 
  6. When the squash is done, fill with the cashew and chickpeas. Top with cilantro! 
Cashew Chickpea Stuffed Squash | Vegan | Gluten Free | Made with JOI

Leave a comment

Related Posts

Flexible, Waste-Minimizing Home-Delivery from JOI: The 21st Century Milkman

Fresh, sustainable, and cost-effective, here’s four reasons why you should take a cue from yester-years, ditch the grocery store, and make the switch to home delivery from JOI for your nut milk needs.  

21 Healthy Back to School Recipes Kids Will Love

Collectively, we here at Team JOI have 10 kids ranging from age 0 to 15. These are some of our favorite dishes we'll be making as our kids get Back to  School. From breakfast to dessert and snacks in between, there is something for everyone in your house.

5 Common Plant Milk Additives And Why You Should Avoid Them

If you’re trying to eat a more wholesome and nutritious diet, unnatural ingredients simply don’t belong. So read on. We’ve looked at several brands of almond milk, oat milk, coconut milk, and soy milk, and put together a list of the most common food additives in plant milks and why you should avoid them.

A Dietitian’s Guide To Eating More Sustainably 

Are you trying to do better for the planet? Lea...

Check Out Our Products

Instant Organic Oat Milk

$4.37/quart

Almond Milk Base

$2.85/quart

Cashew Milk Base

$2.85/quart

Organic Hemp Milk Base - Bulk

$2.49/quart