Cashew recipes
Cashews are the most versatile nut in the kitchen — savory stir-fries, creamy dairy-free milks, silky butters, and vegan cheeses all start with the same kernel. Each recipe below notes which cashew grade gives the best result for the least cost.
Cashew Chicken
The takeout classic — stir-fried chicken with toasted cashews in a savory-sweet sauce.
Cashew Milk
Creamy 2-ingredient dairy-free milk. No straining needed.
Cashew Butter
Silky homemade nut butter from a single ingredient.
Cashew Cream
One base, sweet or savory — pasta sauce to dessert topping.
Cashew Cheese
Cultured, spreadable vegan cheese with real aged tang.
Kaju Katli
India’s classic diamond-cut cashew fudge with silver leaf.
Kaju Barfi
The richer, fudgier cousin of kaju katli.
Which cashew grade for which recipe?
The single most common mistake home cooks and manufacturers make is over-paying for whole kernels when the recipe blends or chops them anyway. Match the grade to the method:
- Whole kernels stay visible (cashew chicken, stir-fries, garnish, snacking) → W320 or W240
- Blended smooth (cashew milk, cream, cheese) → W450 or LWP pieces — same nut, ~30% cheaper
- Ground to paste (cashew butter, flour) → LWP or SWP pieces — the most cost-efficient choice
- Indian sweets (kaju katli, barfi) → SW scorched wholes
Buying in bulk for a café, cloud kitchen, or food brand? Send an RFQ — verified processors quote the exact grade your recipe needs.