Introduction:
Although cashews are counted as nuts, botanically they are drupes. They are characterised by their light, even cream colour and their very mild, fine and slightly sweet taste. The consistency is creamy-buttery - softer than real nuts. The lesser known pear-shaped yellow or red fruit of the cashew tree, also called cashew apple, is perishable and is processed in the producing countries directly after harvest. Here they are available in dried form.
Use/Preparation:
Salted as a nibble, with spices typical of the country or with honey, in curries and sauces, with desserts and salads. The fruits are often used to make jam and schnapps. If the cashews are soaked or boiled for a short time, they can be used in a blender to make a creamy vegetable sauce for pasta or as a dressing. Vegetable cheese alternatives can also be made from the kernels.
Health:
Cashews are rich in high-quality vegetable proteins, vitamins (B, E, K) and minerals (magnesium, potassium, iron, zinc). They provide unsaturated fatty acids and are said to lower cholesterol and protect the heart.
Alternatives:
For vegetable sauces, white almond paste, for example, is suitable due to its similar consistency and mild taste. Other nuts and seeds can replace cashews in almost all dishes due to similar nutritional values and properties.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 553/2310 |
| Fat | 43,8 g |
| Healthy fatty acids | 7,8 g |
| Carbohydrates | 30,2 g |
| Sugar | 5,9 g |
| Protein | 18,2 g |
| Salt | 0 g |
