Cashew
Cashews offer a creamy texture and subtle sweetness to a variety of dishes.
Cashews are the kidney-shaped seeds that hang beneath the cashew apple, a fruit native to Brazil and now grown widely in India, Vietnam and West Africa. They are mild and gently sweet, with a soft, creamy texture and a light earthy note, and almost no bitterness.
Cooks love cashews for two reasons. Toasted, they add buttery crunch to stir-fries and curries. Soaked and blended, they turn into a silky cream that stands in for dairy in sauces, dips and desserts. Their mildness lets ginger, lime, curry leaves and soy sauce take the lead.
Flavor profile
Aroma: creamy, nutty
Good to know
Origin: Brazil
Forms: whole, pieces, butter, milk
Season: Available year-round; the main harvests fall in late winter and spring in most producing countries.
Nutrition: A source of protein and fat; cashews are a tree nut allergen and can cross-react in people allergic to pistachios.
Storage: Keep cashews in an airtight container in a cool, dark cupboard for a few months, or in the fridge for up to six months. They freeze well for up to a year. Rancid cashews smell sharp or stale and taste bitter. Homemade cashew cream keeps covered in the fridge for about four days and can be frozen in portions, though it may need re-blending after thawing.
How to use cashew
Dairy-Free Creaminess
Blend soaked cashews for fats that emulsify, achieving a creamy texture akin to dairy.
Stir-Fry Star
Cooking cashews releases oils that bind well with spices, providing crunch and flavor.
The science of cashew
- Cashews contain more starch than most nuts, roughly a fifth of their weight. That starch helps blended cashews thicken sauces like a roux would, which is why they are used in rich Indian kormas.
- Soaking softens the cashew's cell walls so it breaks down fully in a blender. The fat and protein then form a smooth emulsion; skip the soak and you may get a grainy sauce.
- Cashew shells contain an irritating oily resin related to the one in poison ivy. That is why cashews are never sold in the shell, and why even raw cashews have been heated during processing.
- Toasting at 175°C (350°F) for 8–10 minutes builds Maillard browning and roasty pyrazines. Their soft texture means they scorch easily, so stir them once and watch closely near the end.
How to choose cashew
Choose whole, creamy-white cashews without dark spots or shrivelling; whole nuts stay fresher than pieces. For cashew cream, buy plain raw cashews; for snacking and stir-fries, roasted ones save time. Cashew pieces are cheaper and fine for blending.
Substitutes for cashew
| Swap | Amount | What changes |
|---|---|---|
| Blanched almonds | 1:1 | Soak well and blend longer; slightly less creamy, more marzipan-like. |
| Macadamia nuts | 1:1 | Even richer and creamier; great in desserts. |
| Sunflower seeds | 1:1, soaked | A nut-free cream base with a more earthy flavour. |
| Silken tofu | 1:1 for cashew cream | Nut-free and smooth, good for creamy pasta sauces and dips. |
What goes with cashew
- Chicken Breast. Cashew's buttery crunch contrasts with lean, tender stir-fried chicken.
- Coconut Milk. Coconut milk's fat highlights cashew's texture by dissolving aroma compounds.
- Ginger. Gingerol in ginger adds warmth, highlighting cashew's notes.
- Soy Sauce. Soy sauce's saltiness and umami bolster cashew's mild, creamy flavor.
- Cream. Blended cashew gives dairy-free cream a rich, smooth body.
- Tofu. Cashew's crunch contrasts with soft, mild tofu.
- Paneer. Cashew paste gives paneer gravies a creamy, slightly sweet base.
- Curry Leaf. Cashews fried with curry leaf add crunch to rice and snacks.
- Nutritional Yeast. Cashews blend into a creamy base that nutritional yeast turns cheesy.
- Lime. Lime's acidity contrasts cashew's buttery feel.
Mistakes to avoid
- Skipping the soak leads to grainy sauces from a broken emulsion.
- Overroasting makes for acrid-tasting compounds.
Ideas for tonight
- Prepare a cashew cream sauce for pasta.
- Add cashews to a curry for texture contrast.
- Incorporate cashew butter into a cookie recipe.
Cashew: questions
How do you make cashew cream?
Soak raw cashews in hot water for 15–30 minutes, or cold water for a few hours. Drain, then blend with fresh water until completely smooth. Use about 1 cup cashews to half a cup of water for a thick cream.
Do you have to soak cashews?
For snacking or stir-fries, no. For sauces and dairy-free cream, soaking gives a much smoother result, especially in an ordinary blender.
Are raw cashews really raw?
Not quite. Cashews are steamed or roasted in the shell during processing to remove an irritating resin, so even raw cashews have been heated. They simply have not been roasted again for flavour.
Can you freeze cashews?
Yes. Seal them in an airtight bag and they will keep for up to a year. Use them straight from frozen in cooking.
What can I use instead of cashews?
Blanched almonds or macadamias work well in creamy sauces. For a nut-free option, try soaked sunflower seeds or silken tofu.
Are cashews and pistachios related?
Yes, both belong to the same plant family as mango. People with a cashew allergy are often also allergic to pistachios, so take care when cooking for someone with nut allergies.
What does cashew taste like?
Cashews offer a creamy texture and subtle sweetness to a variety of dishes., with an aroma that is creamy, nutty.
What goes well with cashew?
Cashew pairs best with chicken breast, coconut milk, ginger, soy sauce, cream. Cashew's buttery crunch contrasts with lean, tender stir-fried chicken.
How do you use cashew in cooking?
Dairy-Free Creaminess: blend soaked cashews for fats that emulsify, achieving a creamy texture akin to dairy.
How should you store cashew?
Seal tightly in an airtight container and store in a cool, dry place.
What is the most common mistake with cashew?
Skipping the soak leads to grainy sauces from a broken emulsion.
Coconut Milk
Chicken Breast
Ginger
Tofu
Lime
Pistachio