For the Cashew Crusted Chicken:

1. Preheat Oven 350 degrees F.
2. Set up three shallow bowls; one with the flour, one the seasoned bread crumbs and processed cashews and finally one with the Cashew Non-Dairy Beverage.
3. Dredge the chicken thighs first in the flour, then in the Cashew Non-Dairy Beverage and finally in the cashew-bread crumb combo.
4. Set the prepared chicken in a baking dish or non-stick baking pan and drizzle with olive oil.
5. Bake until a beautiful golden color is achieved and the juices from the chicken run clear.
6. The baking time will be about 45 – 50 minutes.

For the Dairy Free Cashew Gravy:

1. Heat a large cast iron frying pan and place the cashews in a dry pan to grill to a lightly golden color.
2. Reserve a few whole cashews for garnish when serving.
3. Remove the cashews from the pan and allow to cool before giving a few good chops in the food processor.
4. Place the shiitake mushrooms in a heated cast iron frying pan and drizzle with olive oil. Grill until a nice golden color is achieved and the remove from the pan and set aside.
5. Heat a large cast iron frying pan with 2 tbs. of olive oil and a tbs. of butter.
6. Add the sliced shallots, grated garlic, lemon zest and rosemary and sauté until the garlic is fragrant.
7. Add the seasonings and toss.
8. Add the Pacific Foods Cashew Unsweetened Vanilla Non-Dairy Beverage, processed cashews, and lemon juice and simmer on a gentle heat for 5 – 7 minutes to slightly thicken the sauce.
9. Plate the chicken thighs topped with the shiitake mushrooms, cashew gravy, a drizzle of honey and fresh ground black pepper.