Raw cashew nuts from Vietnam represent the cleanest, most natural form of one of the world's most versatile and beloved nuts. Unroasted and unsalted, these cashews retain their full natural creaminess, their delicate natural sweetness, and their complete nutritional profile without any processing modifications. Vietnam produces some of the world's most highly graded cashew nuts — and PRESTIGIOUS sources directly from established Vietnamese processors to bring that quality to Hong Kong.

Why Vietnam Cashews?

Vietnam is the world's largest exporter of processed cashews, accounting for approximately 70–75% of global cashew exports. Vietnamese cashew processing — particularly the careful shelling, grading, and drying processes applied by premium facilities — consistently produces the cleanest, most uniformly graded cashew kernels in the global market.

• Larger kernel size — Vietnamese cashews consistently grade W240–W320 (higher grade = fewer nuts per pound = larger individual nuts)

• Lower moisture content — critical for longer shelf life and better crunch in roasted applications

• Clean processing standards — Vietnam's premium export facilities operate under HACCP food safety management systems

• Natural ivory-white colour — an indicator of freshness and proper processing; yellowing indicates age or oxidation

Raw Cashew Health Benefits

Exceptional Mineral Content

Raw cashews are one of the richest dietary sources of copper — a mineral essential for iron metabolism, connective tissue formation, and antioxidant enzyme function. A 30g serving provides approximately 67% of the recommended daily copper intake. They are also a significant source of magnesium, manganese, zinc, and phosphorus.

Heart-Healthy Fat Profile

Approximately 75% of the fat in cashews is unsaturated — predominantly oleic acid (the same heart-healthy monounsaturated fat found in olive oil) and linoleic acid (an omega-6 fatty acid). Regular consumption of unsaturated fats in place of saturated fats is associated with improved cardiovascular outcomes, according to research from the American Heart Association.

Plant-Based Protein Source

A 30g serving of raw cashews provides approximately 5 grams of plant-based protein, alongside all essential amino acids. Their protein-to-calorie ratio makes them an efficient muscle-supporting snack for vegetarians, vegans, and those seeking to diversify protein sources beyond animal products.

Rich in Magnesium

Cashews are one of the top dietary sources of magnesium among tree nuts. Magnesium supports over 300 enzymatic reactions in the body including muscle function, nerve transmission, blood glucose regulation, and bone density maintenance. Many adults are chronically deficient in magnesium — cashews are one of the most palatable and practical ways to address this gap.

Supports Eye Health

Raw cashews contain lutein and zeaxanthin — carotenoid antioxidants that accumulate in the retina and provide protection against harmful blue light and oxidative damage. Regular dietary intake of these compounds is associated with a reduced risk of age-related macular degeneration, according to research published in ophthalmology literature.

Iron Content Supports Blood Health

Cashews are a meaningful plant-based source of non-haem iron. When consumed alongside vitamin C-rich foods, the iron absorption rate from cashews increases significantly. For vegetarians and vegans particularly, cashews represent a valuable contribution to daily iron intake alongside legumes and leafy greens.

Health Note: All health benefit statements are based on peer-reviewed nutritional science literature. Cashews contain tree nut allergens — individuals with nut allergies should consult a healthcare provider before consuming.

How to Use Raw Cashews

As a Snack

Raw cashews are ready to eat directly from the pack. Their natural creaminess and mild sweetness make them an immediately satisfying snack without needing any seasoning, roasting, or preparation.

Cashew Milk

Soak raw cashews in water for 4–6 hours, drain, and blend with fresh water in a 1:4 ratio for homemade cashew milk — a creamy, naturally sweet dairy-free milk alternative with no additives, stabilisers, or added sugars. Far superior in texture and flavour to commercial cashew milks.

Cashew Butter

Blend raw cashews in a food processor for 10–15 minutes (stopping periodically to scrape down the sides) until a smooth, creamy butter forms. No oil or sweetener required — raw cashew butter is naturally creamy enough to spread. Add a pinch of salt and a drizzle of honey for a flavoured version.

In Cooking and Curries

Soaked and blended raw cashews create a rich, dairy-free cream base for curries, pasta sauces, and soups. This is the foundation of many vegan cheese and cream sauce recipes. Their neutral flavour absorbs spices and aromatics beautifully.

In Baking and Energy Balls

Raw cashews are ideal in no-bake energy balls, granola bars, and raw desserts — they bind well with dates and oats and contribute a natural creaminess that processed nuts do not replicate.

Recommended Pairings

• Ajwa or Medjool dates — for a natural energy ball or snack combination

• Coconut milk — for cashew-based curry sauces

• Honey and cinnamon — for cashew butter or roasted cashew seasoning

• Dark chocolate — for bark, clusters, or no-bake desserts

Product Specifications — Raw Cashews

Product Characteristic	Verified Details
Variety	Cashew Nuts (Anacardium occidentale) — Raw, Unroasted
Origin	Vietnam — World's largest premium cashew exporter
Grade	W240–W320 (premium export grade)
Preparation	Raw and unprocessed — no roasting, no salt, no oil
Colour	Natural ivory-white — indicator of freshness
Flavour	Mild, naturally creamy and slightly sweet
Texture	Tender and buttery — characteristic of high-quality raw cashews
Available Size	380g
Dietary	100% Natural, Vegan, Gluten-Free, Non-GMO, No Added Salt, Sugar or Oil
Allergen	Contains tree nuts (cashews). Produced in a facility handling tree nuts.
Storage	Airtight container, cool dry place. Refrigerate after opening.
Shelf Life	Up to 12 months sealed. Use within 4 weeks of opening.
Delivery	Free delivery in Hong Kong on orders over HK$395

Frequently Asked Questions — Raw Cashews

What is the difference between raw and roasted cashews?

Raw cashews are unprocessed — not roasted, not salted, and not treated with any oil or seasoning. They retain their full natural flavour profile (mild, creamy, slightly sweet) and their complete nutritional composition. Roasted cashews have been heat-processed, which produces a deeper, nuttier flavour and a crunchier texture, but can slightly reduce certain heat-sensitive nutrients. Both are nutritious. Raw cashews offer greater versatility for cooking, milk-making, and butter preparation. Roasted cashews are superior as a ready-to-eat snack.

Are raw cashews actually raw?

This is a nuanced question worth clarifying. All commercially sold 'raw' cashews have been steam-treated to remove their shell, which contains urushiol (the same compound found in poison ivy). This steam treatment means they are technically minimally processed — but they have not been roasted, salted, or oil-treated. They are raw in the culinary sense: unroasted and unseasoned. The steam treatment does not meaningfully affect their nutritional profile or flavour.

Why are cashews from Vietnam considered premium quality?

Vietnam is the world's leading cashew processor, handling the majority of global cashew exports. Vietnamese processing facilities are known for producing clean, consistently graded, high-quality cashew kernels — particularly the W240 and W320 grades that indicate larger individual kernel size and superior nut integrity. PRESTIGIOUS sources from established Vietnamese processors operating under HACCP food safety standards.

How do I make cashew milk at home?

Soak 150g of raw cashews in cold water for 4–6 hours (or overnight). Drain and rinse thoroughly. Blend with 600ml of fresh water for 60–90 seconds until completely smooth. Strain through a cheesecloth or nut milk bag for a silky smooth result, or leave unstrained for a thicker, creamier texture. Sweeten with a Medjool date or a drizzle of honey if desired. Refrigerate and use within 3–4 days. No additives, no stabilisers — just pure cashew milk.

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