no: cashew nuts

Nuts & SeedsYear-round, as cashews are commercially harvested and processed continuously. Peak harvest in major producing regions (India, Vietnam) occurs between February and May, though global supply ensures consistent availability.

Rich in monounsaturated fats, magnesium, zinc, and copper; cashews provide significant caloric density with approximately 155 calories per ounce and contain beneficial minerals that support bone health and immune function.

About

Cashew nuts (Anacardium occidentale) are the kidney-shaped seeds of the cashew apple tree, native to northeastern Brazil and cultivated extensively throughout tropical regions, particularly in India, Vietnam, and East Africa. The nuts grow outside the fruit in a specialized structure called the cashew apple or cashew fruit. They are encased in a hard, toxic shell containing cardol oil, which must be carefully processed and removed before consumption. The resulting ivory-colored nut has a distinctly buttery, slightly sweet flavor and creamy texture that intensifies with roasting. Varieties are typically classified by size (whole, pieces, butts) rather than cultivar, though raw and roasted forms differ notably in taste and application.

The cashew nut is prized for its high fat content and pleasant mouthfeel, making it a preferred ingredient in both sweet and savory applications worldwide.

Culinary Uses

Cashew nuts are versatile ingredients used whole, chopped, or ground across numerous cuisines and applications. In Indian cuisine, they appear in curries (particularly kormas), sweets, and as nut pastes. Asian cuisines incorporate them into stir-fries and noodle dishes for textural contrast. Western culinary traditions utilize cashew butter as a dairy-free spread and thickening agent in soups and sauces. Roasted whole cashews serve as snacks, while cashew cream (soaked and blended nuts) provides a rich substitute for dairy cream in vegan cooking. They are also processed into cashew cheese and milk as plant-based alternatives.

Cashews pair well with warm spices (cinnamon, cardamom), coconut, and tropical fruits, and their neutral flavor profile makes them compatible with both sweet and savory preparations.

Forms & Preparations

  • Whole roasted — Entire nuts roasted until golden, used as snacks, garnishes, or crushed for texture in dishes
  • Pieces or halves — Broken segments used in stir-fries, curries, and baked goods for easier incorporation
  • Cashew butter — Ground into a smooth paste, used as spread or base for sauces and dressings
  • Cashew cream — Soaked nuts blended with water to create rich, dairy-free cream for sauces and desserts
  • Raw (blanched) — Unroasted nuts with shell removed, used in raw food preparations and for grinding into milks and butters
  • Powder or flour — Finely ground cashews used as thickening agent in curries, soups, and as ingredient in baking

Substitutes

  • Unknown — Use in equal weight for grinding into butters or creams; almonds are slightly firmer and more assertively flavored, requiring longer soaking for cream applications.
  • Unknown — Substitute in equal quantities for buttery, creamy applications; macadamia nuts are higher in fat and produce richer results in sauces and desserts.
  • Unknown — Use in equal weight for similar buttery profile in savory dishes; pine nuts are more expensive and have a more delicate, slightly piney flavor.
  • Unknown — Substitute at 1:1 weight ratio for snacking or grinding into butter; sunflower seeds lack the same richness but offer similar texture when roasted.
  • Unknown — For curries and sauces calling for cashew cream, use equal volume with slight reduction in liquid; coconut provides similar richness with distinct tropical flavor.