cashews or blanched
Blanched cashews are rich in healthy monounsaturated fats, copper, and magnesium, and provide a good source of plant-based protein and fiber. They also contain antioxidants and minerals including zinc and iron.
About
Cashews (Anacardium occidentale) are the kidney-shaped seeds of the cashew tree, native to northeastern Brazil and now cultivated extensively in tropical regions including India, Vietnam, and East Africa. The cashew nut grows outside the fruit, attached to the bottom of the cashew apple in a hard, curved shell. Blanched cashews are raw or roasted cashews with the thin brown skin (testa) removed, revealing the pale cream-colored kernel beneath. This removes much of the astringency associated with raw cashews and results in a milder, slightly sweeter flavor profile. The nuts have a buttery texture and creamy mouthfeel due to their high fat content, making them distinctive among tree nuts.
Culinary Uses
Blanched cashews are prized in both sweet and savory applications. They are used whole as a snack or chopped into curries, stir-fries, and vegetable dishes, particularly in Indian, Thai, and Chinese cuisines. Ground or soaked cashews create rich, dairy-free creams and sauces used in vegan cooking, ice creams, and desserts. In Indian cuisine, they appear in biryanis, kormas, and halwas. Blanched cashews are also made into cashew butter, milk alternatives, and used as a base for cheesecakes and custards. The milder flavor and pale appearance of blanched cashews make them ideal when a subtle nut presence or light color is desired in dishes.