Cashews
Anacardium occidentale · cashews · noix de cajou
Cashews: what every chef needs to know
In any well-stocked kitchen, The cashew nut earns its place: the seed of the cashew apple, a tropical tree from the Anacardiaceae family, related to the mango, sumac and pistachio. Raw (untreated) cashews are beige in colour and contain traces of urushiol in the shell, an irritant that is rendered harmless during processing. "Raw" cashews in commerce are always steamed or cooked. Roasted cashews are darker and have a more intense nutty flavour. Cashews contain relatively little fat (44%) compared to other nuts, but a high iron content (6.7mg per 100g). In plant-based cooking cashews are popular as a base for vegan "cheese" and cream: soaking and blending produces a neutral, creamy mass. In Asian cuisines they are used whole in stir-fries and curries. Satay sauce with cashews is an Indonesian alternative to peanut-based versions.
Cashews: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Cashews: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Cashews: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Spoelen after weeks; soaked cashews mixen provides creamy texture without zuivel
cashews have relatief little fat; ze roasting gelijkmatiger then walnuts but verbranden also quickly
first coarsely malen, then continu; salt and optionally oil add for flavour and texture
add on the einde of stir-fry dishes to crispy texture to preserve
Cashews: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Cashews: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as a dried product. Harvest period depends on origin: India and Brazil (February–May), West Africa (March–June).
Cashews: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Cashews
Are raw cashews truly raw and safe to eat?
No. "Raw" cashews are always at minimum steamed or cooked to remove urushiol from the shell. Purely raw cashews straight from the shell are irritating to skin and mucous membranes. The product sold commercially as "raw cashews" is safe for consumption but is not entirely unprocessed.
Must cashews be declared as an allergen on the menu?
Yes, always. Cashews are an EU-14 tree nut allergen per EU Regulation 1169/2011. This applies to vegan creams, sauces and garnishes. Be alert to cross-reactivity with pistachios for guests with a known nut allergy.
How do I make cashew cream for a plant-based menu?
Soak unroasted cashews for a minimum of 4 hours (or overnight) in cold water. Rinse and blend with fresh water (ratio 1:2 to 1:4 depending on desired consistency) in a high-speed blender. Add salt, lemon and nutritional yeast to taste. The result is a neutral, dairy-free alternative to whipping cream or cream cheese.
At what temperature should you store Cashews?
Store Cashews at cool and dry, <20°C, stored in dark, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Cashews professionally?
The primary professional technique for Cashews is Soaking (for veganistische cream/cheese) at koud water, kamertemperatuur for 4-8 uur of overnight. Always verify core temperature with a calibrated probe thermometer.
Does Cashews contain allergens?
Cashews contains: Tree nuts. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
