Our raw cashews have a creamy, buttery flavor that can add richness to your recipes. Use them in your salads and desserts, or enjoy them as a snack on their own. You can also roast them yourself for a short time to make them more crunchy.
Cashews are kidney-shaped seeds sourced from the cashew tree — "a tropical tree native to Brazil but now cultivated in various warm climates across the world.
While “raw” cashews are widely sold, truly raw cashews are not safe to eat, as they contain a substance known as urushiol, found in poison ivy. Urushiol is toxic, and contact with it can trigger a skin reaction in some people. Cashew kernels are cooked during processing to remove this toxic liquid, and this resulting product is sold as “raw”.
Although commonly referred to as tree nuts, and nutritionally comparable to them, cashews are really seeds.
Consider roasting raw cashews yourself at home without extra oils. To do so, simply spread your raw cashews in one layer on a baking tray. Then, dry roast them at 350°F (188°C) on the middle rack of your oven for 8–15 minutes. Remember to stir the cashews in 3–5-minute intervals to avoid burning.
Alternatively, toss your cashews in a skillet over medium heat for 3–5 minutes, or until the cashews become slightly brown.
