Cashew flour is a versatile and gluten-free alternative flour that’s perfect for those on grain free diets. This nutty flavored flour is is a good substitute for almond flour (or almond meal) and is great for grain free baking.
While I’ve used many unique grain free flours, it wasn’t until recently that I discovered cashew flour (also called cashew meal). Given my fondness for cashew butter, I was eager to give this flour a try. And let me tell you, it did not disappoint! The delightful nutty flavor of cashew flour adds a delicious touch to any recipe. If you’re unable to use almond flour, cashew flour can be a perfect 1:1 substitute.
Cashew flour isn’t readily available, so I’ve been making it from scratch and it’s so easy to make. Since cashews don’t have skin, you don’t have to soak or roast them to remove the skins.
How To Make Cashew Flour
You will need two cups of cashews and a food processor to make this flour.
Pour the cashews into the food processor and blend for 10-20 seconds. Then pulse the blade until the cashews turn into a fine cashew meal consistency. Make sure not to over mix or you will end up with cashew butter instead of flour. Note: If you don’t have a food processor, you can use a high-speed blender. Just be cautious not to over blend the flour.
Remove the cashew flour from the food processor and store in an airtight container in the refrigerator for up to 2 weeks. Freeze the flour if you don’t plan to use it immediately.
How To Use
- Baking: Substitute 1:1 portion of almond flour with cashew flour in recipes for cookies, cakes, bread, and muffins.
- Coating and Binding: Cashew flour can be used as a coating for proteins like chicken or fish, providing a delicious crunch. It also works well as a binder in recipes like veggie burgers or meatballs.
- Gluten-Free Breading: Create a gluten-free breading by combining cashew flour with spices and herbs. It adds a flavorful and crispy coating to vegetables or proteins.
While it’s possible to use roasted cashews, it’s recommended to use raw cashews for making cashew flour. Roasted cashews may alter the flavor and result in a darker flour.
Cashews are tree nuts, so individuals with nut allergies should avoid cashew flour.Please consult with a healthcare professional if you have any concerns or allergies.
Cashew flour has different properties than regular flour, so it’s generally not recommended to substitute it 1:1. It’s best to follow recipes specifically designed for cashew flour or use it as a partial replacement in combination with other flours.
Yes, you can apply the same process to make flour from other nuts like almonds or hazelnuts. Each nut will have a distinct flavor and texture, adding variety to your recipes.
To maintain freshness, store cashew flour in an airtight container in a cool, dry place such as a pantry or cupboard. Refrigeration is not necessary but can extend its shelf life.
Related Recipes & Articles:
- What is Cashew Flour?
- How To Make Coconut Flour
- Coconut Flour vs Cashew Flour
- Cashew Flour vs All Purpose Flour: Which is Better?
How To Make Cashew Flour
Making cashew flour from scratch is incredibly easy! All you need is cashews and a food processor!
- Prep Time: 1 minute
- Cook Time: 2 minutes
- Total Time: 3 minutes
- Yield: 2 – 2 1/2 cups 1x
- Method: Food Processor
- Cuisine: American
- 2 cups organic cashews
- Gather two cups of cashews and a food processor.
- Place the cashews in the food processor and blend for 10-20 seconds.
- Pulse the blade until the cashews reach a fine cashew meal consistency. Be careful not to overmix, as this may result in cashew butter rather than flour.
- Transfer the organic cashew flour to an airtight container and store it in the refrigerator for up to two weeks. Alternatively, freeze the flour if you don’t plan to use it immediately.
- Serving Size: 3 tbs
- Calories: 100
- Fat: 10g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g