The kidney-shaped seed of the cashew apple, always sold shelled and never truly raw, since the shell contains a caustic oil that must be steamed off.
What it does in a recipe: A soft, sweet, starchy nut that blends to an exceptionally smooth cream, which is why it underpins so much dairy-free cooking. Pick the swap that covers that job — the ratios below are written so you can act on them without doing any arithmetic.
Also called: Cashew nuts
4substitutes
1close matches
Nuts & seedscategory
Quick answer
Macadamia nuts
1 cup raw cashews = 1 cup raw macadamia nuts
All substitutes, best first
4 ways to replace cashews
Macadamia nuts
Closest match
1 cup raw cashews = 1 cup raw macadamia nuts
Macadamias are the only other common nut soft and high enough in fat to blend into a genuinely smooth cream without any grit.
MethodSoak them for an hour in hot water, as you would cashews, then drain before blending.
Trade-offRicher and slightly sweeter, and the sauce is a touch heavier because of the higher fat.
Allergen checkMacadamias are a tree nut and are commonly handled on shared equipment with other nuts. Check the packaging for cross-contact statements. This is not a swap that helps with an allergy, and a diagnosed nut allergy should be managed medically.
Blanched almonds
Reliable
1 cup raw cashews = 1 cup blanched almonds, soaked 4 hours
Skinned almonds blend pale and reasonably smooth, but they are much firmer than cashews, so they need a far longer soak to soften.
MethodSoak at least four hours or overnight, and strain the blended sauce through a fine sieve if any grain remains.
Trade-offNever quite as silky as cashew cream, and with a firmer, more mineral flavour. Unblanched almonds will make it beige and slightly bitter.
Allergen checkAlmonds are a tree nut, so this substitution keeps the allergen rather than removing it. For a nut-free cream, use soaked sunflower seeds. Read packets for shared-line processing, and treat a severe allergy as a clinical matter.
Sunflower seeds, soaked
Reliable
1 cup raw cashews = 1 cup raw sunflower seeds, soaked 2 hours and drained
Sunflower seeds are soft and oily enough to blend into a passable cream, and they are the standard nut-free route to a dairy-free sauce.
MethodSoak, drain and rinse well — the soaking water tastes bitter and will carry through into the sauce.
Trade-offGreyer and more savoury than cashew cream, with a slight bitterness. A squeeze of lemon and a pinch of salt helps considerably.
Allergen checkSunflower seeds contain no nut protein and are the correct choice for a nut-free kitchen. The risk sits in packing rather than in the seed, so buy a brand that certifies a nut-free facility if the allergy is severe.
Silken tofu
In a pinch
1 cup raw cashews, blended with 1/2 cup water = 1 cup silken tofu, blended
Silken tofu blends to a similar smooth, neutral cream and needs no soaking, though it carries far less fat, so the result is lighter.
MethodUse it straight from the pack with no added water, since it is already about ninety percent liquid.
Trade-offThinner and less rich, and it can taste faintly beany. It will not thicken a sauce the way cashew cream does.
Allergen checkTofu is soy, which is itself a major allergen. It removes the nut but introduces soy, so it is only useful where soy is not a concern. Check labelling for both, and treat any diagnosed food allergy as a medical rather than a culinary question.
Worth knowing
Cashews are never sold genuinely raw. The shell contains an oil related to poison ivy, so every cashew on the market has been steamed or roasted — 'raw' on a packet means unroasted after that step.
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter — confirm with the manufacturer or your clinician rather than relying on a substitution chart.