Sweet and salty, these Cashew Blondies are sure to fit everyone's tastes. If you're not a fan of cashews, you can swap them out for your favorite nuts.
I was originally attracted to this recipe due to the sprinkling of coarse salt over the top. As someone without much of a sweet tooth—but with a penchant for salt—I knew that this would send this treat over the top for me, and indeed, it did! My family enjoyed these blondies quite a bit, too, considering that they were practically inhaled shortly after coming out of the oven.
How to Make Cashew Blondies
- Preheat oven and prep baking sheet.
- Whisk together milk and flaxseeds, then let sit.
- In a large bowl, mix together dry ingredients.
- In another bowl, mix together sugar, oil, and syrup.
- Combine all ingredients to make the batter.
- Pout batter into pan, top with cashews, and bake.
- While hot, sprinkle with salt, let cool, and cut.
Full directions for how to make Cashew Blondies are in the printable recipe card below.
Cashew Blondies FAQs
What is a "blondie?"
A blondie is basically just a non-chocolate version of a brownie. Get it—"brown"ie, "blond"ie. Instead of chocolate flavor, blondies are usually made with a buttery, sweet flavor. These blondies have an even tastier flavor with the nuts!
Can I use other nuts besides cashews?
You can use pretty much any kind of nuts you prefer for this recipe. I often swap the cashews out for pecans. You could also try almonds, hazelnuts or even pistachios.
Here are more of VegKitchen’s Easy Vegan Cakes and Pies.
- ¼ cup nondairy milk
- 2 tbsp ground flaxseeds
- 2 cups whole-wheat pastry flour
- ½ tsp salt
- ¼ tsp baking soda
- ½ cup palm sugar paste or granular palm sugar or Sucanat
- ½ cup coconut oil melted
- ½ cup brown rice syrup
- 1 tsp rice vinegar
- 1 tsp vanilla extract
- ¾ cup cashews toasted and coarsely chopped
- kosher salt for sprinkling
- Preheat the oven to 350°F/180°C/gas 4. Line a 13x9"/33x23cm baking pan with parchment paper and oil the parchment paper.
- In a cup or small bowl, whisk the nondairy milk and flaxseeds together and let stand for 5 minutes.
- In a large bowl, combine the pastry flour, salt, and baking soda and whisk until well mixed.
- In a medium bowl (or a food processor if the palm sugar is lumpy), combine the palm sugar, oil, and brown rice syrup and stir (or process) until smooth and thoroughly combined.
- Stir the vinegar and vanilla into the flaxseed mixture. Add to the sugar mixture and stir (or process) until well combined. Pour into the flour mixture.
- Scrape the batter into the prepared pan and spread it in an even layer. Sprinkle the cashews evenly over the top, then gently press them into the batter. Bake for 25 minutes, until the edges are golden and the center looks dry.
- While still hot, sprinkle a few pinches of kosher salt evenly over the top. Transfer the pan to a wire rack and let cool completely. Cut 4 by 3, to make 12 squares.
- If the batter doesn't come together, add just a little non-dairy milk, but don't make the batter too wet.
- Stored at room temperature, tightly covered, the blondies will keep for about 1 week.
This blondie recipe is reprinted by permission from Sweet and Easy Vegan: Treats Made with Whole Grains and Natural Sweeteners* by Robin Asbell, © 2012, Chronicle Books.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!