Creamy, mild nut with a naturally sweet taste. Used in stir-fries, curries, vegan cream sauces, and snacking.
Substitutes
Almond — 1:1 (by weight, almonds are slightly denser). Almonds provide 21g protein and 49% fat per 100g compared to cashews at 18g protein and 44% fat [USDA]. Almonds are firmer and less creamy because they lack the starch content that makes cashews blend smoothly [McGee]. Works in all the same recipes with a slightly crunchier texture.
Macadamia Nut — 1:1 (by weight, both soft-textured nuts). Macadamias have 76% fat — the highest of any nut — with unique palmitoleic acid, compared to cashews at 44% fat [USDA]. Both are creamy and buttery when blended. This is the most luxurious nut swap, though macadamias have only 8g protein per 100g versus cashews at 18g [USDA].
Pistachio — 1:1 (by weight, chop pistachios to match cashew size). Pistachios offer 20g protein and 45% fat per 100g versus cashews at 18g protein and 44% fat [USDA]. Pistachio green color from chlorophyll and lutein adds visual appeal. Slightly sweeter with a more complex flavor; works well in stir-fries, desserts, and as a garnish.
Peanut — 1:1. Peanuts are more affordable with a stronger flavor; work in stir-fries and snacking.