What Is Cashew Flour?

Cashew flour is a delicious alternative to traditional flour that is gaining popularity among foodies and health enthusiasts alike. 

Made by grinding up cashew nuts into a fine powder, cashew flour is a versatile ingredient that can be used in many recipes, from savory dishes to baked goods.

In this article, we’ll dive into what cashew flour is, how it’s made, and why it’s worth adding to your pantry. So, if you’re curious about this nutty and nutritious flour, keep reading to learn more!

What is cashew flour?

Cashew flour is made by grinding roasted cashew nuts into a fine powder that can be used in a wide range of recipes.

Cashew flour is made commercially by selecting high-quality cashews that are roasted to enhance their flavor and sweetness. The roasted cashews are then ground into a fine powder using specialized equipment, and the resulting flour is sifted to remove any large or coarse pieces. Cashew flour should be made from 100% cashews with no added sugar. The end product is a high-quality, nutritious, and versatile alternative to traditional wheat flour.

What’s the difference between cashew flour and regular flour?

Cashew flour is a type of nut flour made from cashews, and regular flour is a type of wheat flour made from a combination of wheat varieties.

As a result, cashew flour has a nuttier flavor and denser texture compared to regular flour, which is finer and flavorless. If you’re interested, I wrote a full article comparing cashew flour vs all-purpose flour to find out which one is better!

Benefits of cashew flour

There’s no shortage of benefits when it comes to cashew flour. It’s gluten-free, grain-free, and paleo-friendly, plus it’s low in carbs and one of the lowest glycemic index flours! 

Cashew flour has a rich, nutty flavor that can add a delicious depth to your favorite dishes. Whether you’re making pancakes, cookies, or even pizza crust, cashew flour can be a tasty and healthy substitute for traditional flour.

Made from cashews, this flour is packed with healthy fats, protein, and vitamins and minerals like magnesium and copper. Incorporating cashew flour into your diet can help boost your energy levels, support healthy digestion, and even improve your heart health.

Cashew flour nutrition facts

Flour (¼ cup)	Calories	Carbs	Fiber	Sugar	Fat	Protein	Glycemic Index
Cashew flour	160	10 g	0 g	2 g	14 g	6 g	Cashews = 25
All-purpose flour	120	24 g	1 g	0 g	0.5 g	4 g	85

How to bake and cook with cashew flour

When baking with cashew flour, it’s best to start with a recipe that’s specifically designed for cashew flour, or use a blend of cashew flour and other gluten-free flours to achieve a balanced flavor and texture.

If you’re thinking about substituting cashew flour for regular flour, I recommend replacing up to 25% of all-purpose flour with cashew flour. Any more than that will yield a greasy bake due to cashew flour’s high fat content. And because cashew flour is not as absorbent as all-purpose flour, you may need to adjust the amount of liquid in your recipe and use an extra egg or two to help with binding.

Also keep in mind that cashew flour won’t rise in the same way that regular flour does because it doesn’t contain gluten. This means you may need to add additional leavening agents (like baking powder) to help your baked goods rise.

If you’re using cashew flour in a savory dish, you can use it in place of regular flour as a thickener or coating for meat and vegetables.

Popular cashew flour baked goods and dishes

Cashew flour can be used in many different types of recipes, from sweet to savory:

• Cookies
• Banana bread and other quick breads
• Pancakes and waffles
• Pizza crust
• Muffins
• Brownies and blondies
• No-bake cashew bars and granola bars
• Crackers
• Tortillas
• Crumb topping for fruit pies
• Crusts for pies, tarts, and quiches
• Breading for meat or fish
• To thicken sauces, gravies, and soups

How to make cashew flour at home

Making cashew flour at home is a simple process that requires only a few steps:

1. Start by purchasing raw, unsalted cashews. 
2. Spread the cashews out in a single layer on a baking sheet and toast them in the oven to help bring out their natural oils and enhance their flavor.
3. Let the cashews cool, then transfer them to a food processor or high-speed blender.
4. Pulse the cashews until they’re finely ground and have the consistency of flour. Be careful not to over-process, or you’ll end up with cashew butter instead of flour!

That’s it! Making cashew flour at home is a great way to ensure that you’re getting a fresh, high-quality product, and it’s often more cost-effective than buying pre-made cashew flour from the store. 

How to store cashew flour

Both store-bought and homemade cashew flour should be stored in a cool, dry place to prevent spoilage and maintain freshness. 

Once opened, store store-bought cashew flour in an airtight container or resealable plastic bag in a cool pantry or cupboard for a few months.

Homemade cashew flour is best stored in the refrigerator for a few months or in the freezer for up to a year. When you’re ready to use the flour, let it come to room temperature before adding it to your recipe.

What are the best substitutes for cashew flour?

The closest thing to cashew flour is almond flour. Both are made from ground nuts and have a similar texture and nutty flavor, but almond flour is slightly more readily available and less expensive than cashew flour.

Of course, all-purpose flour is the most budget-friendly option that you probably already have on hand. It can be substituted for cashew flour, but you may need to adjust your recipe since the two have different baking properties.

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