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NUT CRAVINGS - Raw Whole Cashews Unsalted Shelled Packed Fresh in Resealable Bag - Kosher Healthy Snack Food Assortments - 1 lb (16 oz)

NUT CRAVINGS - Raw Whole Cashews Unsalted Shelled Packed Fresh in Resealable Bag - Kosher Healthy Snack Food Assortments

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Raw cashews are a completely different product than roasted salted cashews. Raw has a softer texture, a milder sweet flavor, and is the correct format for almost every cooking and baking application that calls for cashews. Roasted cashews are for snacking. Raw cashews are for making: cashew milk, cashew cream, vegan cheese, cashew butter, cashew-based Indian curries and koftas, cashew-crusted fish, and any recipe where the cashew gets processed (soaked, blended, ground, cooked). Using roasted cashews in these recipes produces inferior results because the roasted flavor clashes with most cooking applications. Ours are whole raw cashews, unsalted, shelled, packed fresh in Monroe, NY in a resealable bulk bag. OU kosher certified.

Product Specifications

  • Form: whole kernels, shelled

  • Processing: raw (not roasted, not salted, not seasoned)

  • Packaging: resealable bulk bag (check product page for size options)

  • Certifications: OU kosher certified

  • Shelf life: 3 to 4 months sealed pantry, up to 12 months refrigerated, 18 months frozen

  • Allergen notes: tree nuts. Manufactured on equipment shared with other tree nuts and peanuts

Raw vs Roasted Cashews (They're Not Interchangeable)

Worth explaining clearly because recipes specify one or the other for a reason.

Raw cashews (this product). Soft, mildly sweet, neutral flavor. Soak in water for 2 to 4 hours and they soften further, which makes them ideal for blending into smooth creams, milks, sauces, and vegan cheeses. The raw flavor is the "cashew character" that comes through cleanly in finished dishes.

Roasted cashews. Firmer texture, deeper buttery-toasty flavor, often salted. The roasted flavor takes over in any recipe where the cashew gets processed. Cashew butter made from roasted cashews tastes different (and worse for many applications) than butter made from raw soaked cashews.

For snacking straight from the bag, roasted is the right call. For everything else, raw is what you want.

All Cashews Are Shelled (A Word On the Urushiol Issue)

Worth flagging because the term "unshelled cashew" appears in search data but doesn't match a real product anywhere.

Cashews grow with a double-shell structure containing urushiol, the same oil that makes poison ivy cause rashes. The outer shell has to be removed in industrial processing with heat treatment to neutralize the urushiol safely. Raw cashew shells are actually toxic to handle directly without safety equipment. Every cashew sold to consumers, anywhere in the world, has had the shell professionally removed. "Raw cashews" in retail context means unroasted, not actually with-the-shell. Our raw cashews are kernel-only, shell removed, safe to handle and eat. If someone told you they had "truly unshelled cashews" you should assume they're misusing the term.

Nutrition Per 1 oz Serving (About 18 Whole Cashews)

  • 157 calories

  • 5g protein

  • 12g fat (mostly monounsaturated)

  • 1g fiber

  • 8g net carbs

  • 31% DV copper

  • 20% DV magnesium

  • 15% DV manganese

  • 11% DV zinc

  • 17% DV phosphorus

  • Non-heme iron (useful for vegetarian diets)

Cashews deliver more minerals per ounce than most commercial nuts. Copper content is particularly high. Non-heme iron matters for vegan and vegetarian diets where iron sources are limited.

Carb content is higher than most tree nuts (8g net carbs per ounce). Cashews don't fit strict keto diets cleanly, though they work in general low-carb and Mediterranean patterns with portion control.

General nutrition info. For specific dietary guidance, consult a registered dietitian.

How Cooks and Bakers Use Raw Cashews

Cashew milk (homemade). Soak 1 cup raw cashews in water for 4 hours, drain, blend with 3 cups fresh water until creamy. Strain through cheesecloth or just leave unstrained. The base for homemade dairy-free milk that beats store-bought alternatives.

Cashew cream. Soak raw cashews for 4 hours, drain, blend with less water (roughly 1:1 ratio) for a thick cream that replaces sour cream, heavy cream, or crème fraîche in recipes.

Vegan cheese. Fermented cashew cheese (cultured with probiotics), cashew ricotta, cashew parmesan, and cashew mozzarella all start with soaked raw cashews. Roasted cashews don't work for any of these because the flavor is wrong and the texture doesn't break down correctly.

Cashew butter (homemade). Blend raw cashews in a food processor for 8 to 10 minutes. Creamier and milder than roasted cashew butter. The correct butter for baking applications where cashew flavor shouldn't dominate.

Indian cashew-based curries. Cashew korma, shahi korma, chicken cashew curry, cashew paste for mughlai dishes, malai kofta. Raw cashews ground into paste create the velvety sauce texture that defines these dishes. Roasted cashews don't produce the same sauce character.

Vegan cream sauces. Alfredo-style sauces made from blended raw cashews instead of dairy. Works for gluten-free, dairy-free, and vegan cooking.

Thai stir-fries (chicken cashew). Traditionally uses whole raw cashews added at the end to retain texture. The raw format toasts slightly in the pan without going bitter.

Cashew-crusted fish. Ground raw cashews pressed onto salmon, mahi mahi, or cod. Creates a golden crust during baking without the over-toasted flavor that pre-roasted cashews would bring.

Plant-based ice cream bases. Blended raw soaked cashews replace dairy in homemade coconut-cashew ice cream, nice cream, and vegan gelato bases.

Raw desserts. Cashew-based no-bake cheesecakes, raw truffle centers, date-cashew energy balls.

Freshness Storage 

Refrigerate after opening if you won't finish within 2-3 months. Cashew oils oxidize moderately. Fresh raw cashews smell mildly sweet and slightly earthy. Rancid cashews smell sharp and metallic.

 

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