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Creamy Small Pieces of Nuts for Cooking in both Sweet and Savory Dishes

Cashew everything has been all the rage in gluten-free and vegan magazines.  And rightfully so since it is a versatile seed.  Vegan cheese made from cashews is creamy, and has a similar texture to cheese.  But more on vegan cheeses in another post.  I have been using cashew crumb in desserts, like for a filling in a trifle, as breading on top of baked dishes, salads,  and as crumbled cheese, such as a blue cheese.  If you ground the cashew very small, you can also use it for a soup thickener.  The beauty being that you can marinade the cashew crumble in just about anything and the flavor will take with sweet bite to it.

Cashews are a nutritious food that are lower in fat than other nuts.  They contain protein, magnesium, phosphorus, iron, potassium and zinc.  Try buying whole cashews rather than pieces because these nuts tend to stale rather quickly once out of the shell and the whole pieces keep the whole fresher longer.

Cashews work similarly to almonds in that you can make cashew butter or even milk out of them.  For many people, however, they are not always well digested, however, so soaking them and applying them for different uses like some of the ones I have talked about is a possible solution.

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