Baking
Raw Cashews Conversion
Raw Cashews weighs 137g per US cup.
| Amount | Grams | Ounces |
|---|---|---|
| 1 cup | 137.0 g | 4.83 oz |
| 1/2 cup | 68.5 g | 2.42 oz |
| 1/4 cup | 34.3 g | 1.21 oz |
| 1 tbsp | 8.6 g | 0.30 oz |
| 1 tsp | 2.9 g | 0.10 oz |
| 100 g | 100.0 g | 3.53 oz |
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Raw cashews weigh 137 grams per cup and, unlike most tree nuts sold in their natural shell, cashews are never sold in-shell to consumers — the shell contains urushiol, the same skin-irritating compound found in poison ivy, and must be carefully removed and the nut steamed or roasted to neutralize it before the cashew is safe to package, which is part of why cashews command a higher price than many other common nuts.
"Raw" on a cashew label is also a bit of a technical fiction worth knowing about — true raw cashews (never heat-treated at all) aren't legally sold in the US due to that shell-toxin removal process, so "raw" cashews on grocery shelves have been steamed to remove the shell safely but not roasted or seasoned afterward, distinguishing them from the darker, crunchier roasted cashews sold as a snack.
Cashews' high fat content and naturally creamy texture when blended is why they're the go-to base for many dairy-free cashew creams, cheeses, and sauces in vegan cooking — soaked in water for a few hours to soften them, then blended smooth, they take on a richness that few other nuts replicate as convincingly.
Raw cashews' fat content makes them more prone to rancidity than a drier nut like an almond, so a household buying them in bulk gets meaningfully more mileage by moving the bag to the fridge or freezer rather than a pantry shelf.
Cashew milk, blended and strained similarly to almond milk, is another dairy-free milk alternative, generally creamier than almond milk given cashews' higher fat content.
Cashew cheese, made by blending soaked cashews with nutritional yeast and seasoning, then sometimes fermenting briefly, has become a popular dairy-free cheese alternative, relying on cashews' fat content and smooth blending texture to mimic a soft cheese's mouthfeel.
They're also a common thickener in Southeast Asian and Indian sauces, ground into a paste that adds body and richness to a curry without needing dairy.
Frequently asked questions
Why are cashews never sold in their shell?
The shell contains urushiol, the same irritant found in poison ivy, so cashews must be processed (typically steamed) to safely remove the shell and neutralize the toxin before they're ever sold, unlike almonds or walnuts, which can be sold in-shell.
Are 'raw' cashews actually raw?
Not in the strictest sense — the shell-removal process involves heat treatment, so US-sold "raw" cashews have technically been steamed, just not roasted or seasoned afterward, distinguishing them from roasted cashews rather than meaning fully unprocessed.
Why do cashews work so well blended into dairy-free cream sauces?
Their high fat content and naturally soft texture, especially after soaking in water to soften further, let them blend into a smooth, rich, creamy base that mimics dairy cream's mouthfeel more closely than most other nuts can.
Does soaking cashews before blending actually make a difference?
Yes — soaking for a few hours (or overnight) softens the nut's texture considerably, which produces a noticeably smoother blended result than blending unsoaked cashews, which stay grainier even in a powerful blender.
Do roasted cashews weigh the same per cup as raw cashews?
Very close — roasting removes a small amount of moisture, which can make roasted cashews marginally lighter per cup than raw, though the difference is small enough that this site's 137g figure works as a reasonable reference for both.