All About Cashews
Cashews are kidney-shaped nuts with a buttery texture and mild, slightly sweet flavor. They soften when soaked and blend into silky sauces, making them the go-to nut for dairy-free cream sauces and cheese substitutes. Raw cashews work best for blending, while roasted ones add crunch to stir-fries and salads. Their high fat content (12 grams per ounce) creates creamy textures in both sweet and savory dishes.
How to Select
Choose cashews that feel heavy for their size and look uniformly cream-colored. Avoid nuts with dark spots, shriveled surfaces, or rancid smell. Whole cashews cost 20-30% more than pieces but work better for garnishing. For blending into sauces, save money with cashew pieces.
How to Store
Keep unopened cashews in the pantry for up to 6 months. Once opened, transfer to an airtight container and refrigerate for up to 4 months or freeze for up to 1 year. Cashews turn rancid faster than almonds due to their 44% fat content. Store away from strong-smelling foods since cashews absorb odors. Check monthly for off smells or bitter taste.
How to Prep
For creamy sauces, soak 1 cup raw cashews in 2 cups boiling water for 15 minutes or cold water for 4-8 hours. Drain and blend with fresh liquid. Toast whole cashews in a 350°F oven for 8-10 minutes until golden. Chop cashews by pulsing 5-6 times in a food processor to avoid turning them into butter. For even pieces, freeze cashews 30 minutes before chopping.
Flavor Pairings
Cashews pair naturally with coconut, vanilla, and maple syrup in desserts. In savory dishes, they complement garlic, nutritional yeast, and lemon juice for cheese-like sauces. Indian recipes combine them with onions and spices for korma gravies. Thai cooks toss them with soy sauce and chili. Their mild flavor lets stronger ingredients shine while adding body and richness.
Cooking Tips
Blend 1 cup soaked cashews with 0.75 cups water for thick cream or 1.25 cups for pouring consistency.
Add cashews to stir-fries in the last 2 minutes of cooking to maintain crunch at 400°F heat.
For cashew cheese, blend 1 cup soaked nuts with 2 tablespoons lemon juice and 1 teaspoon salt.
Toast cashew pieces at 325°F for 12-15 minutes, stirring every 5 minutes to prevent burning edges.
Varieties
Need a substitute? See our Best Substitutes for Cashews guide with tested ratios.
FAQ
Why are my cashew sauces grainy instead of smooth?
Grainy texture happens when cashews aren't soaked long enough or your blender lacks power. Soak for minimum 4 hours in cold water or 15 minutes in boiling water. Blend for 2-3 minutes in a high-speed blender at 20,000+ RPM. Regular blenders need 4-5 minutes. Strain through fine mesh if needed. Adding 1 tablespoon of hot water while blending helps break down remaining chunks.
Can I substitute other nuts for cashews in cream sauces?
Blanched almonds work but need 8-12 hours soaking and create a slightly grittier texture. Macadamias blend smoothly but cost 3 times more. Pine nuts work for small batches but turn bitter when stored. Sunflower seeds offer the closest texture at half the price, though they add a gray tint. Use 0.75 cups seeds to replace 1 cup cashews.
How do I know if cashews have gone rancid?
Rancid cashews smell like old paint or crayons and taste bitter or sour. Fresh cashews smell faintly sweet and taste mild. The oils oxidize faster at temperatures above 70°F. Yellow or brown discoloration indicates aging. Test by tasting one nut before using the batch. Rancid nuts won't hurt you but ruin the flavor of dishes.
What's the best way to make cashew milk?
Soak 1 cup raw cashews in 3 cups water for 4 hours. Drain, then blend with 4 cups fresh water for 60 seconds. No straining needed unlike almond milk. Add 1 teaspoon vanilla and 2 teaspoons maple syrup for sweetened version. Keeps 4 days refrigerated. Shake before using as it separates. Costs about $1.50 per quart versus $4 for store-bought.
Recipes with Cashews
Creamy Cashew Cheese: Raw Vegan GAPS-Friendly Spread
10 min
No-Bake Caramel Pretzel Ice Cream Dessert
7 hr 15 min
No-Bake Vegan Ginger Chocolate Caramel Slices
20 min
Slow Cooker Cashew Beef and Broccoli with Soy Glaze
6 hr 10 min
Three Vegan Salad Dressings: Tahini, BBQ Ranch, Green Goddess
10 min