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

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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. 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: 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.

 

Customer Reviews

Frequently Asked Questions

Raw cashews are unroasted kernels with a soft, mildly sweet, neutral flavor. Roasted cashews have a firmer texture and a deep, buttery, toasty flavor from the Maillard reaction during roasting. They are not interchangeable in recipes.

Raw cashews are for making: cashew milk, cashew cream, vegan cheese, cashew butter, Indian curry pastes, cashew-based sauces, and plant-based desserts. The neutral flavor of raw cashews is the functional requirement for these applications the cashew becomes an invisible background ingredient. Roasted cashews are for snacking directly from the bag. Using roasted cashews in cashew milk or vegan cheese recipes produces noticeably inferior results because the roasted flavor carries through the finished product. Use raw when the recipe involves soaking, blending, or grinding; use roasted when you are eating the cashew as a standalone snack.

No, not for direct eating. Raw cashews are safe and edible directly from the bag without soaking. The shells have been professionally removed and the kernel is ready to eat as-is.

Soaking is required for recipes where you need the cashew to soften for blending. Cover with cold water and soak for 2 to 4 hours for cashew milk and cream. Soak overnight (8 to 12 hours) for the smoothest, most fully hydrated results in cheesecakes and ultra-smooth cream sauces. Quick soak: cover with boiling water and leave for 30 minutes when you need the result quickly. After soaking, drain and discard the soaking water before using.

Because raw refers to the kernel, not the shelling process. Cashews grow inside a double-shell containing urushiol, the same oil that causes poison ivy rashes. The outer shell cannot be safely removed without industrial heat treatment to neutralize the urushiol. Every cashew sold anywhere in the world has had the shell removed through this process. After shelling, the kernel can be sold as raw (not roasted further) or roasted (put through an additional oven roasting process). When we say raw cashews, we mean the kernel has not been through any additional roasting after the necessary shelling process. The kernel itself has not been heat-processed in a way that changes its nutritional profile or flavor.

Yes. WebMD (January 2025) confirms research shows that people who consume tree nuts such as cashews have up to a 27 percent lower risk of dying from cardiovascular disease. Earthside Farms (May 2025) cites studies showing a diet rich in nuts including cashews is associated with a 19 percent lower risk of cardiovascular disease and a 24 percent lower risk of coronary heart disease. Medical News Today (March 2024) confirms cashews may help reduce blood pressure.

The cardiovascular mechanism: replacing saturated fat with the monounsaturated fat in cashews is more cardioprotective; magnesium (20 percent DV per oz) maintains normal heart rhythm and reduces ischemic heart disease risk; copper (69 percent DV per oz) maintains arterial wall integrity through lysyl oxidase collagen cross-linking; phytosterols reduce intestinal cholesterol absorption. Multiple simultaneous mechanisms from a single ounce daily serving.

Not for strict keto. At 7.7 grams of net carbohydrates per ounce (8.6 grams total carbs minus 0.9 grams fiber), one ounce of raw cashews uses 30 to 38 percent of a strict keto daily carb budget of 20 to 25 grams net carbs. Cashews are the highest-carb commonly eaten tree nut significantly higher than walnuts (2.0 grams net carbs), macadamias (1.6 grams), or almonds (2.6 grams).

For moderate low-carb approaches (50 to 100 grams of net carbs daily), one ounce of raw cashews fits well. For Mediterranean, DASH, and general healthy eating patterns without strict carbohydrate targets, the carb content is not a meaningful constraint. If you need a keto-compatible tree nut, our raw walnuts, pecans, or macadamia nuts are the better choices. If you specifically need raw cashews for cooking (cashew milk, cashew cream, vegan cheese), portion awareness for the carbohydrate contribution is appropriate.

Soak 1 cup (approximately 4 ounces) of raw cashews in cold water for 4 hours, then drain and discard the soaking water. Blend the soaked cashews with 3 to 4 cups of fresh water until fully smooth, approximately 2 minutes in a high-speed blender. Strain through cheesecloth for a thinner milk or leave unstrained for a richer, thicker result. Add a pinch of salt, a teaspoon of vanilla extract, or a small amount of sweetener to taste. Store refrigerated for up to 4 days.

The result is fresher-tasting and more flavorful than most commercial cashew milks. Because these cashews are unsalted and unroasted, you control every ingredient in the finished milk. The 4-to-1 water-to-cashew ratio produces a medium-richness milk. Use 2 cups of water for a thick cream. Use 5 to 6 cups of water for a thinner drinking milk.

In controlled portions, yes. A 2024 study published in Nutrients found that cashew-enriched diets improved fasting glucose and HbA1c levels among adults with elevated blood sugar. The glycemic index of raw cashews is 22 to 25, which is low, meaning the carbohydrate absorbs slowly and produces a moderate blood glucose response. Amalfarm (October 2025) confirms research indicates cashews may improve insulin sensitivity and help maintain stable blood sugar levels.

The honest caveat: at 7.7 grams of net carbs per ounce, cashews have the highest net carbohydrate content of any common tree nut. For people managing strict carbohydrate budgets as part of diabetes management, this is the variable to count carefully. One ounce as a controlled portion alongside protein or fat is appropriate. Pair with plain Greek yogurt or alongside a lean protein source to further moderate the blood glucose response. Discuss significant dietary changes with your physician or registered dietitian.

Yes. Kosher Certified by the Beth Din Minchas Chinuch Tartikov (BDMC / TBD). The certification covers the complete product as packed and delivered. For restaurant, bakery, and food service buyers requiring Kosher certification documentation for commercial supply-chain requirements, documentation is available on request at 877-471-4870 or through the contact form.

oxidizes over time. They oxidize more slowly than walnuts (which are high-PUFA) but faster than almonds (which are predominantly MUFA).

  • Room temperature (sealed bag, cool dark location): 3 to 4 months
  • Refrigerator (sealed bag or airtight container): up to 12 months
  • Freezer (airtight container): up to 18 months with no quality loss

Fresh raw cashews smell mildly sweet and slightly earthy. Rancid cashews smell sharp and metallic, clearly distinct from fresh product. For the larger sizes, portion into smaller airtight containers immediately on arrival and refrigerate or freeze what you will not use within 3 to 4 months.

Available in 1 lb (16 oz) size (the 2 lb, 3 lb, and 5 lb sizes may be out of stock check the product page for current availability). Free shipping on orders over $25 to all 50 US states. A Subscribe and Save option is available for 5 percent off on recurring orders. Orders are packed at our Monroe, New York facility and typically ship within one to two business days. Most US addresses receive delivery in two to four business days. Every order is backed by our 100% Crackproof Guarantee full refund if you are not satisfied, no questions asked.

Also available: raw cashew halves and pieces at a lower per-ounce price for any application where whole kernels are not required.

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