Raw cashew (mixed) Calories

Spread raw cashews in a single layer on a baking sheet and roast them in a moderate oven, checking and stirring often. They brown quickly near the end. Add salt or spices after roasting, when seasonings will stick more easily.

No, raw cashews do not need soaking before you eat them. Soaking is useful when you want a smoother cashew milk, cream, or sauce; drain and rinse the nuts afterward rather than using the soaking water.

Yes. Soak raw cashews, drain them, then blend with fresh water until smooth. Use less water for a creamier drink, or strain it for a thinner texture. Keep homemade cashew milk refrigerated and use it promptly.

Yes, raw cashews can be blended into cashew butter. Process them in a strong food processor, scraping down the sides as needed; they first become crumbly, then turn creamy. Pause if the machine or mixture gets hot.

Store raw cashews in an airtight container away from heat, light, and moisture; refrigerate them in a warm climate. They can turn rancid, so discard them if they smell like paint or taste bitter or stale.

Yes, raw cashews freeze well. Seal them in an airtight freezer-safe container to protect them from moisture and freezer odors. Take out only what you need; they can be used once thawed or added directly to cooked dishes.

Raw cashews contain oxalates, which can matter for some people prone to calcium oxalate kidney stones. Whether you need to limit them depends on your stone history and diet, so ask your clinician or dietitian for personal guidance.

Plain raw cashews are not considered toxic to dogs, but they are high in fat and can upset a dog’s stomach. Avoid salted, seasoned, or chocolate-coated cashews, and do not give them in the shell.

They can cause bloating or discomfort in some people, especially when eaten in large amounts, because nuts contain fiber and fat. Try a smaller serving and chew thoroughly; persistent or severe symptoms warrant medical advice.