Nuts about Cashews

Have you ever seen a cashew in its shell?

Yeah. Me neither.

Do you know why you’ve never seen a cashew in its shell?

I do.


I was.

According to, cashews are always sold shelled because the interior of the shells contains a caustic resin, which must be removed before the nuts are fit for consumption. Apparently, caustic resin is used in industry to make varnishes and insecticides.


I wonder who discovered that little tidbit of information.

Anyway, I am so grateful that the low fat diet craze is over! You can now enjoy cashews (and  all sorts of nuts) guilt free, as they are incredibly good for you!

Cashews are full of unsaturated fatty acids, most of which are monounsaturated. Monounsaturated fats can help reduce high triglycerides.

Cashews are also high in antioxidants. Antioxidants are micronutrients that protect tissues in your body.

Cashews are low in cholesterol and sodium, plus they’re a good source of magnesium, phosphorus, copper and manganese.

Best of all, recent studies have shown that people who regularly consume nuts are at a lower risk of gaining weight.

Plus, they taste so incredibly good!

I know I have been doing my fair share of consuming cashews. I absolutely LOVE raw cashews, and eat them by the handful. As a vegan, I also use them quite a bit to make “cheese” type sauces. And now, I’ve discovered cashew milk. What a wonderful world.

This past week, I decided to play around with one of my favorite breakfast recipes. Typically, I make this with almond milk and peanut butter. Substituting cashew milk and cashew butter took it to a whole new level.

Begin by making chia oatmeal.


While the oatmeal is cooking, put 1/2 of a ripe banana and cashew butter in a mini-processor, or a blender cup.


Once the oatmeal is ready, place about 1/2 of it in the processor with the banana and cashew butter.


Blend it all up.


Put oatmeal in a bowl, and top with this creamy, nutty mixture. Top with chocolate chips and buckwheat groats.


Chia Oatmeal with Cashew Pudding

serves 1

1/2 c. old fashioned oats

1 t. chia seeds

1 c. cashew milk

a pinch of salt

1/2 ripe banana

2 T. cashew butter

1-2 T. chocolate chips (I use Enjoy Life brand)

1 T. buckwheat groats

Put oats, chia seeds, cashew milk and salt in a pot. Place on stove on high heat, stirring frequently. Bring to a boil, and reduce heat so mixture continues to simmer. Continue to stir occasionally. Cook until liquid is absorbed. (About 10 minutes.) While oatmeal is cooking, place 1/2 banana, and cashew butter in a small blender cup or processor. I used my mini Ninja. Once oatmeal is cooked to desired thickness, place about 1/2 of the oatmeal in blender cup/processor. Blend. Place remaining oats in a bowl. Top with banana/cashew butter pudding. Sprinkle with chips and buckwheat groats.

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