Cashews
Flavour Profile
Buttery, rich and mildly sweet. Cashews have a softer, more delicate crunch than almonds or walnuts, with a finish that feels fatty and satisfying on the tongue.
Health Benefits
Magnesium for muscles and nerves, iron to shift oxygen around your body and keep your immune system ticking over. Beyond that, a decent hit of healthy fats. So they're a good snack, but let's be realistic — you're probably eating them for the creamy texture and flavour.
Buying Tips
Look for raw, unsalted cashews to give yourself the most control over flavour and salt levels. Avoid "pieces" if you want a creamy texture; whole nuts generally have a better oil content. If they look shrivelled or smell slightly like old paint, they’re rancid. Walk away.
Storage
Because of their high fat content, cashews can go off quickly in a warm pantry. Keep them in an airtight container in a cool, dark place. For long-term freshness, stick them in the fridge or freezer. They’ll stay sweet and buttery for months.
Cooking Uses
Toast them in a dry pan to bring out their nutty sweetness. They are a staple in stir-fries for texture, or blended into sauces as a dairy-free thickener. Soaking them in water first makes them blend into a silky cream that can mimic double cream or even cheese.
Forkin' Food Theory
Cashews are the secret weapon for vegan and dairy-free cooking because they are incredibly high in starch compared to other nuts.
When you blend soaked cashews with water, those starches hydrate and swell.
This creates a stable emulsion that thickens when heated, behaving more like a roux or a heavy cream than a simple nut paste. Most other nuts just stay gritty.