Cashew Calories

Cashews sold as “raw” are generally heated during shell removal, so they are not truly unprocessed. Do not crack open and eat a cashew straight from its shell: the shell contains irritating oils that require careful removal.

Store cashews in an airtight container in a cool, dry place, away from sunlight and heat. Their natural oils can turn rancid; a sharp, bitter or paint-like smell is a sign to discard them.

Yes, the cashew apple is edible, and the familiar cashew nut is the seed attached to its base. The fruit bruises and spoils more readily than the nut, which is why it is less commonly sold far from where cashews grow.

Cashews are sold shelled because the hard shell contains caustic, irritating oil. Removing it safely takes processing, so cashews should not be treated like nuts that you can simply crack open at home.

No, cashews do not need soaking to be eaten. Soaking is useful when you want to blend them into a smoother sauce, cream or plant-based milk; drain and rinse them before blending.

Spread cashews in a single layer and roast them gently, checking often because their high fat content makes them brown quickly. Move them off the hot tray when done to prevent carryover cooking.

Yes, people with diabetes can generally include plain cashews in a balanced meal or snack. Pairing a measured portion with other foods is more useful than relying on cashews alone to manage blood sugar.

Cashews contain oxalates, which can matter for people prone to certain kidney stones, but eating cashews does not mean everyone will develop stones. If you have a history of kidney stones, ask your clinician whether you need to limit them.

Usually, no: blended cashews make a smooth milk without straining if your blender is powerful and the nuts were soaked first. Straining removes any remaining graininess, but also leaves some of the blended cashew behind.