Bests & Worsts Reviews from Amazon

We love these cashews. As a mom of four who cooks vegan from scratch every day, I use these for everything from cashew milk to cream sauces to ice cream. The trick is to soak them for a few hours (up to 24) before blending them in a high speed blender. They make a silky smooth cream that can be added to soups or other dishes or turned into creamy vegan ice cream without the need to add much additional oil. I also add the soaked cashews to a number of dishes for extra protein and flavor, such as vegetable curry or veggie stir fry. One of my daily uses for these cashews is as a base for my morning smoothie. A handful of soaked cashews in the blender with a cup of water or soymilk (or juice, or whatever liquid you prefer) and blended for 60 seconds makes a nutritious, creamy nut milk ready to accept frozen fruit or fresh greens or whatever you like to make your smoothies out of. Some people recommend keeping a bowl of cashews soaking in the fridge at all times for easy use in recipes - I like to simplify this by soaking the whole bag the day I receive it and then freezing 1 cup servings in individual plastic bags. They can be used as is out of the freezer in any recipe. Of course they are also great to eat in handfuls right out of the bag. Photos show corn chowder and coffee ice cream made with these wonderful cashews.