Whole Cashew Nuts, 1kg

Somerset Foodie Whole Cashew Nuts are one of the most useful storecupboard nuts you can keep to hand, sourced from carefully selected farms where the warm, humid climate produces plump kernels with a naturally creamy, buttery sweetness. These large, pale whole cashews arrive raw and unroasted, which means you get to decide exactly how to use them - toasted to a deep golden, blended into silky cashew cream, stirred into a curry or eaten straight from the bag. The 1kg size means you’ll always have enough for cooking and snacking without running short.

Put cashews in a hot wok with ginger, garlic and a splash of soy and they’ll soak up every bit of flavour while holding their shape beautifully. Roast them low and slow with smoked paprika and a little maple syrup for a snack that disappears faster than you’d expect. Soaked and blitzed, they become the smoothest cashew cream - a revelation stirred into pasta, spooned over roasted squash, or used as the base for a dairy-free cheesecake. They also make excellent nut butter, press perfectly into brownie batter, and are as welcome in a trail mix as they are in a proper Thai green curry.

Why we love it:

• Large, whole cashew kernels with a naturally creamy sweetness and clean, mild flavour - nothing added
  
• Raw and unroasted, so you can toast, roast or blend them exactly to your own taste
• The 1kg bag gives genuine kitchen quantity - enough for regular cooking, baking and snacking without constantly restocking
  
• A good source of protein, healthy monounsaturated fats, and minerals including magnesium, zinc and iron
  
• Versatile across sweet and savoury cooking, from stir-fries and curries to granola, bliss balls and nut butter
  

How to use:

• For roasted cashews, spread 200g on a lined baking tray, drizzle with 1 tsp olive oil and a pinch of flaky sea salt, and roast at 170°C for 10–12 minutes until pale golden. Watch carefully in the last few minutes - they catch quickly. Cool on the tray before eating.
  
• For cashew cream, soak 150g in cold water for at least 4 hours, drain, then blitz with 100ml fresh cold water and a pinch of salt until completely smooth. Add a squeeze of lemon for a savoury version, or a little vanilla extract and maple syrup for sweet.
  
• Roughly chop and scatter into stir-fries, noodle dishes and grain bowls, or add whole to curries in the last 2–3 minutes of cooking. Press whole cashews into cookie dough or brownie batter before baking.

More information:

• Packed for Somerset Foodie in a 1kg bag
• Naturally gluten-free; suitable for vegetarians and vegans
  
• Store in a cool, dry place away from direct sunlight. Reseal the bag after opening, or decant into an airtight jar. For longer storage, keep in the fridge or freezer.
  
• Allergens: CASHEWS (nuts). Packed in a facility that also handles other nuts, peanuts, sesame, gluten and sulphites.
  
• Ingredients: Whole cashew nuts...