Raw cashews are super versatile, so you’ve got options.

• Snack: Enjoy them straight from the bag for a mild, creamy crunch.
• Blend: Soak a few hours to soften, then blend into cashew milk, sauces, or spreads. Many items are labeled for “cashew milk” use.
• Bake & cook: Fold into cookies, granola, or grain bowls for texture.
• Toast (optional): A quick stovetop or oven toast can add deeper, nuttier flavor.

Check the product page for callouts like “raw,” “unsalted,” “whole,” or “pieces,” and review ingredient lists to match your recipe. You can also use site filters and opt for pickup or delivery to stock up easily.

On this page, you’ll see callouts like “raw,” “uncooked,” “unroasted,” and “unsalted.” These labels help you pick the style you want.

• Raw/uncooked/unroasted: Cashews that haven’t been roasted, so you control toasting and seasoning at home.
• Unsalted: No added salt, giving you a neutral base for recipes.
• Ingredients: Many listings show simple ingredient decks—often just “cashews.” Always verify on the product page.
• Dietary tags: Look for mentions like organic, kosher, or vegan to fit your preferences.

If you prefer a deeper flavor, lightly toast at home to taste. Reading each item’s description can help you choose the exact style you’re after.

Good storage can help maintain freshness.

1. Seal tightly: Keep cashews in an airtight container or reseal the original bag after each use.
2. Keep cool and dark: A pantry works for short term; for longer storage, refrigeration or freezing can help preserve flavor.
3. Avoid moisture and heat: Store away from the stove and direct sunlight.
4. Portion bulk: Split larger bags into smaller containers to reduce air exposure.
5. Prevent condensation: If frozen, let the container come to room temp before opening.

Always check the package for any specific handling notes and the best-by date.

It depends on how you plan to use them.

• Whole cashews: Great for snacking, garnishes, and recipes where shape and crunch matter.
• Halves & pieces: Handy for blending into cashew milk, sauces, or butter, and for baking or granola where even distribution is key.
• Texture control: Pieces often blend faster; whole nuts offer a firmer bite in trail mixes and salads.
• Labels to check: Look for “unsalted,” “unroasted,” or “organic” to match your preferences.

Use filters on the page to narrow by form and attributes, then pick the size that best fits your recipes.

Those are common size grades suppliers use for whole cashews.

• “W” indicates whole kernels: These are not broken pieces.
• The number reflects size class: Lower numbers typically mean larger nuts (e.g., W240 is generally larger than W320).
• Choose by use: Larger whole nuts can look great for snacking and presentation; mid-size grades work well for everyday cooking and blending.
• Verify details: Check each product description to confirm the grade and form before you add to cart.

Select the grade that matches your texture and appearance goals for recipes.