Cashew
Cashews, curved like a crescent moon, are crunchy with a subtle sweetness and a smooth, delicate richness, making them a versatile nut for blending into creamy sauces and vegan cashew cream in plant-based cooking.
Nutrition
Per 100 grams, cashews contain about 44 grams of fat and 18 grams of protein, with a high proportion of unsaturated fat, plus plenty of magnesium and zinc. Their fine texture blends into a smooth paste easily, which is why they're a favorite natural thickener and flavor base in vegan baking and sauces.
How to Choose
Good cashews are plump and whole, creamy white to pale yellow, with a mild nutty aroma and no rancid smell. Plain raw cashews are best for cooking and blending, while seasoned, roasted cashews are better suited to snacking — choose based on how you plan to use them.
Cooking
Soak raw cashews in hot water for 2 to 4 hours, then blend them into a fine paste to use as a natural thickening base for vegan cheese, creamy soups, or sauces in place of dairy cream. Whole cashews are also commonly stir-fried into dishes like kung pao-style vegetables for a satisfying crunch.
Storage
Cashews are high in oil and oxidize easily, so seal and refrigerate or freeze them to extend freshness to about six months. If keeping at room temperature, store away from light and moisture and use within 1 to 2 months.
Tips
Raw cashews on their own have almost no salt or aroma, but roasting brings out their flavor dramatically — try roasting them slowly in the oven at 150°C (300°F) for 10 to 15 minutes until lightly golden, a healthier alternative to deep-frying. Cashew cream has a naturally smooth texture and works as a versatile base for vegan cream pasta sauce, creamy soups, or cake filling — it can stand in for most dairy-based cream sauces.
