• Raw Cashew Halves & Pieces Unsalted Shelled Packed Fresh in Resealable Bag - Kosher Healthy Snack Food…
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Raw Cashews, Halves & Pieces — Unsalted - 1 lb (16 oz)

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Cashew halves and pieces are the smart buy if you plan to cook, bake, or blend. They're the same cashews as the whole kernels (same grade, same flavor, same nutrition), just broken during the shelling step. Since roughly 80% of what most people do with cashews involves chopping or blending them anyway (curries, stir-fries, granola, cashew cream, dairy-free cheese), paying premium prices for picture-perfect whole kernels is money left on the counter.

Ours are raw (not roasted), unsalted, shelled, and packed fresh in resealable stand-up bags at our Monroe, NY facility. kosher certified. Sourced from premium cashew processors in Vietnam and India, which together handle roughly 75% of the world's commercial cashew supply. You'll get a mix of large halves and smaller broken pieces in the same bag, which is exactly what recipes calling for "chopped cashews" need.

What You're Buying

  • Form: raw cashew halves and pieces, mix of large halves and smaller broken kernels

  • Processing: raw only, no roast, no salt, no oil, nothing added

  • Origin: sourced primarily from Vietnam and India

  • Packaging: resealable food-safe stand-up bag

  • Shelf life: 4 to 6 months pantry, up to a year refrigerated, 2 years frozen

  • Kosher: certified

  • Allergen note: tree nuts, processed on shared equipment with other tree nuts and peanuts

Why Raw (Not Roasted)

Raw cashews are the version every cashew-based recipe starts from. Cashew cream, vegan cheese, cashew butter, cashew milk, anything blended or soaked. Roasted cashews won't soak soft and won't blend smooth, so if you're cooking from scratch, raw is the only option that works.

For straight snacking, raw cashews taste milder and slightly sweet. You can always roast them at 325°F for 12 to 15 minutes if you want the deeper toasted flavor, but you can't reverse a roast. Buying raw keeps the bag flexible for every use.

Nutrition per Ounce (About 1/4 Cup)

  • 157 calories

  • 5g protein

  • 12g fat, mostly monounsaturated

  • 1g fiber

  • 8g net carbs

  • 31% DV copper (one of the best food sources on the planet)

  • 20% DV magnesium

  • 17% DV phosphorus

  • 15% DV manganese

  • Solid iron, zinc, vitamin K

General nutrition info only. Check the bag label for specifics or loop in a registered dietitian if you're tracking macros.

How People Use Them

Cashew cream. Soak 1 cup raw cashew halves and pieces in hot water for 30 minutes, drain, blend with 1/2 cup fresh water, a squeeze of lemon, and salt. Use in place of heavy cream in pasta sauces or soups. Dairy-free, high protein, keeps in the fridge for 4 to 5 days.

Vegan cashew cheese. Same base as cashew cream, add nutritional yeast, garlic, and culture overnight with a probiotic capsule for tangy depth.

Indian and Thai curries. Simmer 1/2 cup cashew halves into the sauce base for creamy texture without dairy. Classic in korma, massaman, and kaju curry.

Stir-fries. Cashew chicken, cashew shrimp, or any vegetable stir-fry benefits from a handful of toasted pieces at the finish.

Baking and granola. Chop further or use as-is in cookies, banana bread, homemade granola, and energy bars.

Cashew butter. Blend 2 cups in a food processor for 10 to 15 minutes, scraping down the sides. Smoother than peanut butter and naturally sweet, no added oil needed.

Trail mix. Combine with raw almonds, dried cranberries, and dark chocolate chips.

How Freshness Holds Up

Seal the bag after each use and store in a cool, dry spot. 4 to 6 months pantry life. Cashew pieces carry more surface area than whole kernels, so they oxidize slightly faster. Bulk buyers should move half the 3 lb or 5 lb bag to the freezer on arrival. Freezing extends shelf life to 2 years without changing the texture. Every order ships within 24 business hours from Monroe, NY.



Customer Reviews

Frequently Asked Questions

Same cashews, different price. Halves and pieces are the same grade, same flavor, and same nutritional profile as whole cashews they are simply broken during the shelling step rather than kept intact. The price difference reflects the commercial premium for intact kernels, not any difference in quality, nutrition, or taste.

Halves and pieces are the right buy for roughly 80 percent of cashew applications: cashew cream, cashew cheese, cashew milk, curries, stir-fries, granola, baking, energy bars, and cashew butter. In all these applications, the piece size you put in produces the same result regardless of whether it started as a whole kernel or a half. Whole cashews are the right buy for the cheese board or charcuterie platter where visual presentation matters.

Technically, no and every honest cashew retailer should explain this. Cashews grow inside a double shell, and the space between the shells contains anacardic acid, an oil chemically related to the urushiol in poison ivy. Truly unprocessed cashew kernels cannot be handled or eaten safely. Every commercial cashew has been steam-sterilized to neutralize the anacardic acid before the kernel is removed from the shell. This is a mandatory processing step, not an indication of low quality.

What "raw" means in commercial practice: no dry roasting, no oil roasting, no added salt, no additional heat treatment beyond the required steam sterilization. These cashews are as minimally processed as any commercially available cashew can be. They have the full flavor, nutrition, and functional properties (soaking, blending, fermenting) of unroasted cashews.

Soak 1 cup of raw cashew halves and pieces in hot water for 30 minutes (or cold water for 4 to 8 hours). The halves and pieces actually soak faster than whole cashews because the smaller pieces absorb water more efficiently. Drain and rinse, then blend with half a cup of fresh filtered water, a squeeze of lemon juice, and a pinch of salt. Blend on high for 60 to 90 seconds until completely smooth. For a thinner consistency, add more water one tablespoon at a time.

Use as a direct substitute for heavy cream in pasta sauces, soups, risotto, and gratins. Store in a sealed jar in the refrigerator for 4 to 5 days. A verified buyer on this exact product confirms this exact application works excellently with the halves and pieces format.

The clinical evidence is supportive. Mah E et al. (Journal of Nutrition, 2017) conducted a randomized, crossover, controlled-feeding trial finding cashew consumption reduces total and LDL cholesterol. Mohan V et al. (12-week RCT) found cashew nut consumption increased HDL cholesterol and reduced systolic blood pressure in Asian Indians with type 2 diabetes. A meta-analysis cited by Earthside Farms (May 2025) found a nut-rich diet including cashews associated with 19 percent lower CVD risk and 24 percent lower coronary heart disease risk. WebMD (January 2025) specifically confirms the magnesium in cashews may help lower the risk of ischemic heart disease and stroke.

In controlled portions, the clinical evidence is favorable. A 2024 Nutrients study found that cashew-enriched diets improved fasting glucose and HbA1c in adults with elevated blood sugar. The Mohan V et al. 12-week RCT specifically enrolled Asian Indians with type 2 diabetes and found improved HDL and reduced blood pressure from cashew consumption. The glycemic index of cashews is approximately 22 to 25 (low), meaning blood glucose impact per serving is modest.

The honest caveat: at 8 grams of net carbs per ounce, cashews have a higher carbohydrate content than almonds or walnuts. Portion awareness matters more with cashews than with most other nuts for diabetic buyers. One ounce (approximately one quarter cup) as part of a meal rather than as a standalone snack is the most appropriate approach, pairing the cashew carbohydrates with fiber, fat, and protein from the meal context. Consult your physician or registered dietitian before making significant dietary changes for diabetes management.

Yes. Kosher Certified by the Beth Din Minchas Chinuch Tartikov (BDMC / TBD). The certification covers the complete product as packed and delivered. Documentation available on request at 877-471-4870.

No. Cashews are classified as tree nuts by the FDA and are one of the major food allergens. They will trigger reactions in people with cashew or tree nut allergies. Note that cashews belong to the same plant family as mango and pistachio some people with one of these allergies have cross-reactivity with the others. Our facility processes multiple tree nut varieties and peanuts. Not appropriate for anyone with a tree nut allergy. Confirm with an allergist through proper testing before attempting exposure.

Cashew pieces carry more surface area than whole kernels, so they oxidize slightly faster in storage. Reseal the bag firmly after every use and store away from heat and direct light.

  • Pantry (sealed bag, cool dark location): 4 to 6 months
  • Refrigerator (sealed bag or airtight container): up to 1 year
  • Freezer (airtight container): up to 2 years with no quality loss

For the 2 lb size: divide on arrival. Bring a portion to the pantry for current use and freeze the rest immediately. Fresh cashews smell clean and mildly sweet. Rancid cashews smell sharp or paint-like. A verified buyer confirms "super fresh, proper moisture content, and no bad nuts" freshness at receipt is guaranteed; proper storage maintains it.

Sourced from premium cashew processors in Vietnam and India, which together handle approximately 75 percent of the world's commercial cashew supply. The raw cashew nuts (cashew apples with their nuts attached) are grown primarily in West Africa (Ivory Coast, Nigeria, Tanzania) and in India, Vietnam, and Brazil. The processing operations steam sterilization, shelling, grading, and packing are concentrated in Vietnam and India. Sourcing from these processing centers means sourcing from the established quality infrastructure of the global cashew industry.

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