Raw natural cashew nuts w240 raw 500g

Raw cashews are the option we recommend to fans of plant-based cooking and raw preparations — sauces, plant-based milks, cashew-based vegan cheeses made from soaked nuts. No roasting, no salt: the nut is shelled, cleaned, and packaged.

Origin: Vietnam, grade W240. Vietnam has become one of the world's leading cashew exporters, with industrial sorting quality that has grown remarkably consistent. One hundred percent cashew nuts, nothing added.

What "raw" actually means

The term "raw" in cashews means the nut has not undergone a final roasting. It has, however, been steam-treated to neutralize urushiol — the irritating compound naturally present in the cashew shell. This is the food-safety standard: a truly "raw raw" cashew does not exist in commercial food trade.

In practical terms, raw cashews have a more neutral, milkier, slightly astringent flavor. They lend themselves to on-demand home roasting and to longer preparations (cashew milk, vegan cheese) where the nut is taken in a very different direction from anything toasted.

Vietnam has been the world's leading exporter of shelled cashews since the 2010s. The Vietnamese industry has scaled up with large processing facilities while maintaining international grading standards. That consistent quality makes it a reliable benchmark for the European market.

Serving suggestions

For homemade cashew milk: soak 100 g of raw cashews in water for at least six hours, rinse, then blend with 500 ml of filtered water. Strain or leave unstrained depending on the texture you want. Cashew milk doesn't need straining the way almond milk does — soaked cashews blend directly into a stable emulsion.

For a plant-based cashew cream sauce: soak, then blend with lemon juice, salt, nutritional yeast, and a little garlic. It's a perfect base for replacing crème fraîche in a risotto or pasta sauce.

For on-demand home roasting: spread on a baking sheet and roast for twelve minutes at 160 °C. You'll get a more aromatic cashew than anything from a commercial bag, with full control over the level of color.

For a vegan parmesan (a great substitute for plant-based diets), blitz 100 g of soaked raw cashews with 30 g of nutritional yeast, one teaspoon of garlic powder, and a pinch of salt. The texture is slightly grainy and the flavor genuinely recalls an aged parmesan — terrific over pasta or risotto.

For a ricotta-style vegan cheese, ferment 200 g of soaked raw cashews with one tablespoon of lemon juice and a pinch of salt at room temperature for 24 hours. Strain, then fold in fresh herbs. The result has a ricotta-like texture and delivers that milky, tangy quality that store-bought cheese substitutes so often lack.

Cashews have become the go-to nut in modern plant-based cooking, largely because of their flavor neutrality and their ability to form stable emulsions once soaked. They've firmly established themselves in plant-based kitchens worldwide.

Store & delivery

500 g bag, available for in-store pickup at our Paris location (58 rue Tiquetonne) or shipped anywhere in France. Store away from light, in a dry place. Once opened, transfer to an airtight jar. Raw cashews keep slightly better than roasted ones, since roasting accelerates oil oxidation.

For a quick cashew milk on the fly, soak 100 g for 30 minutes in warm water (instead of 6 hours), then blend with 500 ml of filtered water. The result is slightly less creamy than with a long soak, but perfectly serviceable for immediate use.

For plant-based cooking, soaked raw cashews are probably the most versatile nut in the aisle. They partially replace crème fraîche in sauces, fresh cheese as a topping, and provide a base for countless vegan preparations. It's something we always point out to customers discovering plant-based cooking who are looking for a genuinely affordable ingredient.

FAQ

Truly raw?

In the commercial sense, yes — no final roasting. In the absolute sense, they have undergone the regulatory steam treatment required to neutralize urushiol from the shell. A completely raw cashew is not commercially available.

When to choose raw over roasted?

Raw for cashew milk, vegan cheese, creamy sauces, blended soups. Roasted for snacking, Asian salads, hot dish garnishes.

Do they need soaking before use?

For creamy preparations (milk, sauces), yes — at least six hours in cold water. For incorporated uses (cookies, salads), soaking isn't necessary.

How long do raw cashews keep once opened?

Three to four months in an airtight jar kept in a dry place. They last longer than roasted cashews since they haven't yet been exposed to the roasting process.

Vietnam origin — same quality as naturally roasted cashews from other sources?

The raw material is comparable. The difference comes down to grading and roasting. Vietnam exports very consistent grades, making it a reliable benchmark for culinary use.

Soak in hot or cold water?

Cold water for raw preparations (cashew milk, vegan cheese) — at least 6 hours. Warm water (50–60 °C) for a quick 30-minute soak. Avoid boiling water: it partially cooks the cashew and alters its final texture.