Cashews
A dry, creamy-textured fruit with a mild flavour, used whole, roasted, or ground in savoury dishes, baking, and vegetable creams.
What it offers and why to use it
Cashews are the seeds of the cashew fruit. They are known for their creamy texture when ground and for providing plant-based protein, mainly unsaturated fats, and minerals.
Mild, slightly sweet, and creamy; roasting intensifies the flavour of the nuts.
From shopping to cooking
Choose
Look for whole, dry pieces with a uniform ivory colour and no rancid smell. In roasted products, check the amount of salt and oil added.
Store
Store in an airtight container, away from light and heat. In warm environments, it is best to refrigerate to slow down rancidity.
Prepare
Used in salads, curries, stir-fries, pestos, vegetable creams, granola, sauces, and desserts.
How to make the most of it
Good pairings
Pairs well with courgette, carrots, avocado, coconut, curry, cocoa, dates, and citrus fruits.
How to substitute it
Can be substituted with almonds or walnuts; for a very smooth cream, sunflower seeds are a good alternative without nuts.
Recipes with cashews
Thinly sliced tomatoes with cashew cream and anchovies
Pescatarian Includes 8 h soaking
Artichoke and cashew pâté with crudités
Vegan Includes 2 h soakingIs any information missing? You can report a nutrition or practical correction.
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