One common question when cooking with cashews is if they should be soaked before cooking. Soaking cashews in water for a few hours (or even overnight) before cooking helps to soften their texture and enhances their creaminess, especially when blended or processed – this is particularly useful in vegan cooking, where cashews serve as a base for creamy sauces and desserts. It's also important to note that cashews should always be served cooked, not raw, as they contain a substance called urushiol, which can be toxic when employed to high quantities.
One mistake people often make when cooking with cashews is to overcook them. Overcooking can result in a bitter taste and loss of nutrients, so it's best to add them towards the end of your cooking process. Toasting cashews is a good way to bring out their natural sweet and nutty flavor, and it can be done in a pan or oven.
When seasoning cashews, simplicity is key. They pair well with a wide variety of flavors, such as honey, garlic, rosemary, cayenne, or plain sea salt. Due to their naturally buttery flavor, they don't require a lot of additional fat when cooking.
A lesser-known tip is that you can 'activate' cashews by soaking, then dehydrating them. This reduces the amount of phytic acid, which can inhibit mineral absorption. Activated cashews are easier to digest and their nutrients are more readily available.
Why are my cashews chewy?
Should cashews be soaked before cooking?
Why should cashews not be eaten raw?
What happens if you overcook cashews?
How do you bring out the flavor in cashews?
How do you rehydrate cashews?
Can you toast cashews in a microwave?
What can you use instead of cashews in vegan recipes?