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Cashews are more than just a popular snack. These kidney-shaped nuts have a unique flavor and texture, and are packed with nutrients. Whether you’re snacking on them whole, using them in cooking, or incorporating them into plant-based recipes, cashews offer a unique flavor and texture that sets them apart from other nuts.
In this article, you’ll learn everything you need to know about cashews, from nutritional makeup, common uses and recipe ideas.
What are Cashews?
Cashews are seeds harvested from the cashew tree (Anacardium occidentale), an evergreen native to Brazil. Unlike true nuts that develop within a hard shell, cashews grow outside the fleshy fruit known as the cashew apple. This unique growth pattern distinguishes them from other nuts like almonds or walnuts.
Cashews are known for their sweet, mild flavor and creamy texture, making them a popular choice in various dishes and snacks.
Origin of Cashews
Originally from Brazil, cashew trees have spread to tropical regions worldwide due to their adaptability. Today, major cashew-producing countries include Vietnam, Nigeria, India, and Ivory Coast.
Appearance
Cashews are kidney-shaped with a smooth, curved surface. They have a pale, creamy color when raw, which turns golden when roasted.
Flavor
Cashews offer a delicate, buttery flavor with a subtle sweetness. Their creamy texture enhances this mild taste, making them versatile in both sweet and savory dishes.
Their taste is subtle enough to blend well with various spices and seasonings, making them incredibly versatile in cooking.
The flavor of cashews can be enhanced by roasting, which brings out a nuttier, more intense taste.
Nutritional Composition of Cashews
1 oz of cashews is about 18 nuts.
| Nutrition for raw cashews | per 1 oz (28 grams) |
|---|---|
| Calories | 157 cal |
| Carbohydrates | 8.6 g |
| Protein | 5.2 g |
| Fat | 12.4 g |
| Fiber | 0.9 g |
| Magnesium | 83 mg (20% DV) |
| Zinc | 1.6 mg (15% DV) |
| Iron | 1.9 mg (11% DV) |
| According to the USDA food data website. |
Best way to soak cashews
Soaking chickpeas unlocks their creamiest texture. Here are three ways to do it:
- Boil the cashews: Bring cashews and water to a boil and then simmer for 15 minutes.
- Hot water soak: Cover cashews with boiling water and let sit for 30-60 minutes.
- Overnight soak: Cover cashews with water and let sit overnight or for 6-8 hours.
If you want to know more, read more about which method has the creamiest result and how to prevent slimy cashews in my How to Soak Cashews blog post.
How to blend cashews
I use the Ninja home system, and the blender jar does a great job of blending cashews. Any blender should be able to get overnight-soaked cashews to a creamy texture. A high-powered blender helps when blending quick soaked cashews.
- Add the cashews to the blender jar and blend until creamy and smooth. The result will be a creamy cashew base sauce.
You can add other ingredients to the blender jar to make a flavorful sauce, like I do with my vegan burger sauce recipe.
Culinary Uses
Cashews’ versatility makes them a staple in kitchens worldwide. Here are some common culinary applications:
- Snacking: Enjoyed raw, roasted, or salted cashews make for a satisfying snack. Make cashew butter or maple cinnamon cashew butter.
- Cooking: In South Asian cuisine, cashews are used whole to garnish dishes like biryanis and curries or ground into pastes for rich sauces such as korma. Cashews are also used to make vegan alfredo.
- Baking: Their mild sweetness enhances desserts like cookies, cakes, and the Indian sweet kaju barfi. Try a vegan Danish with cashew cream cheese.
- Dairy Alternatives: Blended cashews create creamy bases for vegan cheeses, sauces, and desserts. Try vegan burger sauce or vegan garlic aioli. Cashew butter makes a great addition to a chocolate smoothie bowl.
- Beverages: In Brazil, cashew apple juice is a popular drink, and fermented cashew products like feni are traditional in Goa, India.
How to Store Cashews
- Airtight Containers: Store cashews in sealed containers to protect them from moisture and pests.
- Cool, Dark Place: Keep them in a pantry away from direct sunlight.
- Refrigeration: For long-term storage, refrigerate cashews to prevent them from becoming rancid.
- Freezing: Cashews can be frozen for up to a year without losing quality.
Frequently Asked Questions
Yes, cashews can become rancid if stored improperly. Store them in airtight containers in a cool, dark place, and refrigerate for best results.
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