Cashews: Why They Are Never Sold Raw in the Shell, and How to Cook With Them

The cashew tree is native to north-eastern Brazil, and Portuguese traders spread it to India and East Africa. Today Vietnam, India, Nigeria and Ivory Coast are major producers. Botanically the cashew is a seed that hangs below a fruit called the cashew apple, and it grows inside a hard double shell.

Why the shell is a problem

Between the layers of the shell is a caustic oil that is related to the irritant in poison ivy. It can burn the skin, so cashews are never sold in their natural shells. Processors steam, roast or otherwise treat the nuts to make them safe, then shell them. This is why nuts labelled raw cashews have still been heat-treated. Never try to shell cashews from a tree yourself.

Flavour and texture

Cashews are soft, buttery and mildly sweet, with a texture that goes creamy when blended. That makes them popular for plant-based cooking. Roasting adds a toasty depth and a firmer crunch.

Cooking with cashews

Soak raw cashews in hot water for 20 to 30 minutes, or in cold water for a few hours, then blend with fresh water to get a silky cream. This cream stands in for dairy in soups, pasta sauces, dressings, cheesecakes and dairy-free cheeses. In South Asian cooking, ground cashews thicken rich curries such as korma, and whole fried cashews decorate pilafs and sweets. In Chinese stir-fries, they add crunch to chicken and vegetables. In West Africa and Southeast Asia, they go into stews and snacks.

Cashew milk and butter

Blend one cup of soaked cashews with three to four cups of water for a quick milk, with no need to strain if the blender is good. For butter, roast the nuts lightly, then process for about ten minutes until smooth, adding a pinch of salt.

Cashews provide mostly unsaturated fats, some protein, and minerals such as copper, magnesium, zinc and iron. They contain slightly more carbohydrate than many other nuts. They are energy dense, so keep to a handful for snacking, and choose unsalted when you can.

Storage

Keep cashews in a sealed container in a cool, dark place for a few months, or in the fridge or freezer for longer. Their oils can turn rancid, giving a sour, stale smell. Roasted and salted ones keep for a shorter time than plain.

Cautions

Cashews are one of the more potent tree nut allergens, and reactions can be severe, even from small amounts. People allergic to cashews are often allergic to pistachios too, as they are related, as well as mango, which shares some proteins. Check labels on sauces and vegan cheeses, which often contain cashews. Cashews are also high in oxalates, so people who are advised to limit oxalate intake because of kidney stones should ask their doctor about portions.

This article is general information, not medical advice.