- Category
- Nuts and seeds
- State
- Dry
- Usual unit
- cup
What it is
Cashews are the edible seeds of the Anacardium occidentale tree. Though they are commonly grouped with nuts in cooking, the part eaten is a seed inside a hard shell attached to the tree’s fleshy fruit. Cashews are usually sold shelled and ready to use, whole or in pieces, roasted or unroasted. A package labeled “raw” does not mean the seeds came straight from the tree with their shells intact; commercial kernels have already been processed. Their mild, slightly sweet flavor works in both savory dishes and desserts. Whole or chopped, they add texture; ground or blended, they can add body and creaminess to sauces and plant-based preparations.
When to use it
Use cashews when you want a tender crunch and a mild flavor that will not overpower other ingredients. Whole or chopped, they make a snack or a finishing touch for salads, sautéed vegetables and curries. Blended, or soaked before blending when a recipe calls for it, they can thicken sauces, creams and plant-based preparations. They also work in baking, cookies and other sweets. Choose unsalted cashews when you want control over seasoning. Add whole kernels near the end of cooking if you want them to keep more of their texture; adding them earlier lets them soften more.
How to use it
Check the package and choose food-grade cashews that are shelled and processed. Serve them whole as a snack, or chop them to sprinkle over salads, vegetables, stir-fries and curries. Toast them to deepen their flavor and make them crunchier, then let them cool before adding them to a dish. For a sauce or cream, soak the kernels if the recipe calls for it, then blend until smooth or as thick as you like; they can also be used in dips and plant-based preparations. In hot dishes, add cashews late if you want them to stay crunchy, or earlier if you want them to soften and meld with the sauce. In sweet recipes, use them chopped or ground in fillings and batters.
Flavour and texture
Cashews taste mild, slightly sweet and creamy, making them a good fit for both savory and sweet dishes. Whole kernels are firm yet tender, with a light crunch; roasting makes them crunchier and deepens their flavor. Chopped or blended with liquid, they contribute a thick, creamy texture to sauces and creams. The final texture depends on whether you use them whole, toasted or ground.
How to choose it
Buy packaged cashews intended for food use and check that the product is clearly identified. Choose natural, roasted, whole, chopped or salted kernels to suit the recipe. If you want to control the salt in your dish, look for an unsalted option. Avoid buying intact shells to process at home; choose kernels that have already been processed and are ready for cooking.
Storage
Keep cashews closed and follow the storage directions on the package. If you transfer them to another container, use a clean one with a lid and continue to follow the product’s directions. Check the instructions for storage after opening as well. Discard kernels if they show signs of spoilage or an unusual change in smell or appearance; do not rely on appearance alone to determine how long to keep them.
Substitutions
For a crunchy salad topping or snack, almonds can stand in for cashews, though the flavor will differ. In some sweet preparations, macadamias may provide a mild flavor and creamy texture. Neither substitution exactly reproduces the consistency of a blended cashew sauce, so adjust the mixture to suit the recipe and consider any allergies.
Common mistakes
Do not assume that “raw” on a package means the kernels are freshly removed from the tree: commercial products have been processed. Do not buy intact shells to process at home. Another common mistake is adding cashews too early when you want crunch; for a thick sauce, by contrast, blend them into the mixture. Check whether the product is salted before seasoning the dish.
Safety and allergens
Choose packaged, processed cashews sold for food use and follow the label directions; do not try to prepare in-shell seeds at home. If you have a cashew allergy, avoid cashews and check the package’s allergen information. Use only products clearly identified as food.
Culinary uses
- Snack
- Crunchy topping for salads and cooked dishes
- Ingredient for creamy sauces, dips and plant-based preparations
- Ingredient in sweet baking and desserts
Recommended techniques
- Eat whole or chop for toppings and fillings
- Toast to bring out a more pronounced flavor and crisp texture
- Soak and blend into sauces, creams or plant-based preparations
- Add to curries, stews or stir-fries
Pairs well with
- Curries and other spiced dishes
- Salads and vegetables
- Chocolate, cakes and other sweet preparations
- Savory sauces and dips
Frequently asked questions
Are cashews and cashew nuts the same thing?
Yes. Cashew, cashew nut, marañón and castaña de caju are names used for the edible seed of Anacardium occidentale.
Can I eat cashews labeled raw?
Commercial kernels labeled raw have generally already undergone processing. Choose packaged cashews intended for food use and follow the label directions.
How can I use cashews in a sauce?
Soak the kernels if your recipe calls for it, then blend them to a creamy consistency. They can be used in sauces, creams and dips.
Estimated nutrition
- Fat
- 45.7 g
- Saturates
- 8.57 g
- Carbohydrate
- 28.6 g
- Sugars
- 5.71 g
- Fibre
- 5.7 g
- Protein
- 17.1 g
- Salt
- 1.28 g
Sources and review
Automatically researched, cross-checked and validated content. Sources consulted:
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