Organic Cashews (Size: W240)

  • Organic Cashews (Size: W240)
  • Cashews Organic Small Bag
  • Raw Whole Nuts
  • Unsalted, No Shell
  • Premium Quality
  • Large Size W-240
  • Organic, Non-GMO
  • Gluten Free
  • Country of Origin: Vietnam, Ivory Coast, Indonesia, India
5.00 out of 5 based on 17 customer ratings
(17 customer reviews)
6.99 (13.98/lb)
13.99 (13.99/lb)
22.99 (11.50/lb)
39.99 (10.00/lb)
78.99 (9.87/lb)
116.99 (9.75/lb)
169.99 (9.44/lb)
442.99 (8.86/lb)
 

Product Description

Organic Cashews have long been one of the world’s favorite nuts. It’s the combination of their delicate flavor and crunchy texture that makes them rank number one among other nuts worldwide. That’s why Organic Cashews are widely used in salads, different snacks, and in main dishes. Moreover, they can easily be blended into delicious butter.

Besides being savory, these nuts are comprised of a vast amount of minerals, fatty acids, B vitamins, and antioxidants, which makes them a valuable source to boost your health. Although they contain quite a lot of fat, they may still be eaten even by those who are mindful of their weight because of their perfect proportion of saturated, monounsaturated, and polyunsaturated fats.

We offer organic cashews because they have been proven to have more vitamins, and to be pesticide-free. Large sized cashew nuts of W-240 grade are the most popular grade of nuts available on the market.

Health Issues Cashews May Prevent

  • Cancer.
    The polyphenols found in cashews are known to prevent cancerous cells from growing. In addition, the excessive presence of free radicals that make you more vulnerable to cancer can be eliminated by copper which is found in abundance in these nuts.
  • Coronary heart diseases.
    The fatty acids in these nuts are helpful in balancing “bad” and “good” cholesterol levels, which reduces the risk of serious vascular heart diseases. Recent studies have shown that it’s not only cholesterol that is the main risk factor of heart disorders, but a lack of magnesium as well. This is due to the fact that calcium, which supports the heart muscles, is absorbed with its help. Magnesium is abundant in cashews.
  • Gums & teeth.
    According to studies, cashew nuts are effective in fighting different bacteria responsible for tooth caries, thus helping in maintaining healthy gums and teeth. In addition, chewing nuts is believed to be able to help infected teeth.
  • Blood sugar.
    The nuts have recently been proven to benefit the lipid panel of diabetics. High triglyceride levels put you at risk of developing diabetes because it may be a sign of insulin resistance. The intake of cashews can have a positive effect on lowering its level, guarding you against health problems in the future.
  • Bile stones.
    People have known about the efficiency of nuts in decreasing the probability of the formation of bile stones for a long time. Research has shown that women eating at least two tablespoon of cashews a week have quartered their risks of developing bile stones.
  • Musculoskeletal system problems.
    Calcium absorption is essential in keeping your bones healthy. Magnesium shouldn’t be underestimated either. Taking into account that these organic nuts are a source of this mineral too, it’s obvious that they are very beneficial if you want to have strong bones.
  • Nervous disorders.
    The lack of magnesium can cause calcium to penetrate into the nerve cells, which will provoke tension in the muscular and vascular system. Cashews are rich in magnesium. Therefore, they may be eaten to support your nervous system.

Customer Reviews

5 out of 5 stars

17 reviews

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What others are saying

  1. 5 out of 5

    Excellent product

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  2. 5 out of 5

    I haven’t tasted them yet as I still have another bag to finish. I’ve gotten other products from this company and found them delicious.

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  3. Question

    Why did suddenly increase in prices for Organic cashew W 240.

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  4. 5 out of 5 SO GLAD I FOUND YOU!

    Everything arrived quickly and in great condition. Quality and freshness are outstanding.

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  5. 5 out of 5 Cashews

    It is hard to find good quality Raw Cashew Nuts, and I was very happy with this order, they were fresh, and soft, and delicious, I am a long term customer!!!

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  6. 5 out of 5 YUMMIE !!!

    Very please with these cashews. This is my second order. Fresh, Good Tasting and YUMMIE !!!

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  7. 5 out of 5 Excellent

    These cashews are delicious and healthy. Food to Live shipped them to me quickly also. Satisfied customer.

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  8. 5 out of 5 Excellent quality and value

    This is my second 12 lb order of these cashews. they are fresher and tastier than what I buy at the local health food store, and a better price. Have been using them for snaking , baking, and especially for cashew milk, which, made with these cashews, is one of the most delicious things I have ever tasted.

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  9. 5 out of 5

    I have ordered this product several times as I like to make my own cashew milk for coffee, cream sauces and vegan cheeses. I have always received the product in good time and have been pleased with the fresh,good quality. Great value.

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  10. 5 out of 5 Great

    Always fast fresh delicious. Perfect for snacking and cooking, Thanks Jim

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  11. 5 out of 5 These are the best!

    I love these. They are so much better than the lower grade. & at a great price! Thank you FoodToLive!

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  12. 5 out of 5

    Received this item as promised and exactly as described by the seller. I have not used this product yet, but I am confident that I will be well pleased d/t all of the positive reviews :)…The cashews are large, intact (not many broken pieces), and appear to be fresh…I’m looking forward to trying them 🙂

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  13. 5 out of 5 Cashews are great!

    I ordered 4 lbs. the first time…went back for 8. First barch may have been just a tad better as they were closer to harvest time, yet the ones now are wonderful also.

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  14. 5 out of 5

    The size and price of the package was good.. It is a Christmas present for our daughter-in-law, and she has a restricted diet.. This is one food she is able to indulge in…

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  15. 5 out of 5

    There was certainly no need to contact the seller due to the fact that the item arrived well before the expected arrival date. Seller: love these cashews! I’ve had other brands before, but these were by far the best I’ve ever tasted for both snacking and blending, grinding for recipes, cashew butter – whatever you need. Thank you.

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  16. 5 out of 5

    Great price and organic too! I cook ALOT with raw cashews, making various vegan sauces. Will definitely purchase again.

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  17. 5 out of 5

    I bought these with the intention of baking … I never got the chance… My husband and son ate the whole 4 lbs. in three days while I was out of town at a wedding… lol… They said they were just to good to put down… So, here I am ordering them again…

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  18. 5 out of 5

    Fresh is the best word to describe these cashews. I appreciate being able to find them raw, and this tasty

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Additional Information

Weight lbs

INGREDIENTS: Cashews

WARNING: Contains Tree Nuts

Packaged in a facility that also processes wheat.

Cold Storage Recommended

Storage Time: up to 12 months

Country of Origin: Vietnam, Ivory Coast, Indonesia

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Raw Chai Bars with Cream Cheese Frosting

Raw Chai Bars with Cream Cheese Frosting

Ingredients

Base:

  • 1/2 cup raw cashews
  • 1 cup pitted dates
  • 1/3 cup raisins
  • 3/4 cup raw pecans
  • 1/4 tsp sea salt (little scant)
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 – 1/4 tsp freshly grated nutmeg
  • couple pinches ground cardamom
  • few pinches ground cloves (about 1/16 tsp)
  • 3/4 tsp pure vanilla extract or 1 vanilla bean, seeds scraped out
  • 1 1/2 tsp freshly squeezed lemon juice
  • 1/2 tsp lemon zest


Frosting:

  • 1/2 cup (well packed) raw coconut butter (not oil)
  • 1/4 cup + 1 tbsp pure maple syrup or raw agave nectar
  • 1 tsp apple cider vinegar (or freshly squeezed lemon juice)
  • couple pinches cinnamon
  • Couple pinches sea salt


Instructions

Line a loaf dish or similarly sized small pan with parchment paper. Place the cashews, dates, and raisins in a food processor. Pulse until the nuts and fruits are crumbly, then add the pecans and the remaining ingredients and process again, scraping down the sides of the bowl a couple of times, until the mixture has come together and becomes sticky (don’t overprocess, as pecans can make mixture too oily if overworked). Transfer the mixture to the prepared loaf dish. Press the mixture firmly into the pan (using a small piece of parchment is easiest). Prepare the frosting: Combine all the ingredients in a mini food processor, or mix very well by stirring in a bowl). Smooth the frosting over the base. Refrigerate for an hour or more until set. Cut into bars or squares and serve!

Enjoy it!

 

Brown Rice Salad with Dill 😉

Brown Rice Salad with Dill
Ingredients:

  • 3/4 cup brown rice, cooked
  • 2 cups green beans or haricot vert, cut into one-inch pieces.
  • 1 cup button or crimini mushrooms, sliced
  • 2 cups frozen or canned lima beans (use any other bean as a substitute. Chickpeas or red kidney beans would be great in this)
  • 1 small onion, thinly sliced
  • 1 tsp coconut oil
  • 1 cup fresh dill, thick stems removed, leaves chopped


Dressing Ingredients:

  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 dry red chillies
  • 1 tsp ground black pepper
  • Juice of one large orange
  • 2 tbsp balsamic vinegar
  • 10 cashew nuts
  • 1 tsp coconut oil
  • Salt to taste


Instructions:


Make the dressing:

  1. Heat 1 tsp of the coconut oil and add the coriander seeds and cumin seeds. Saute for about two minutes over medium-high heat until they start to turn color. Remove to a blender.
  2. Add to the blender the red chillies, orange juice, balsamic vinegar, cashew nuts and salt and ground black pepper.
  3. Blend until the dressing is smooth and creamy.


Make the rice:

  1. In a saucepan, heat the oil and add the onions with some salt and ground black pepper. Saute over medium-high heat for about five minutes or until the onions are translucent but not turning color. Add the mushrooms, green beans and lima beans and mix well.
  2. Let the vegetables cook about 5 minutes or until the beans are tender but not mushy.
  3. Add the cooked brown rice, dill, and the salad dressing. Mix everything well together. Turn off heat.


Serve warm or cold.

Recipe Source: www.holycowvegan.net

 

Ginger Slice

Ginger Slice
Ingredients

BASE:

  • 2 cups coconut flakes
  • 1 ½ cups cashews
  • ¼ cup + 2 tablespoons coconut butter, softened*
  • 2 tablespoons 100% pure maple syrup
  • 1 teaspoon ginger powder
  • Small pinch of fine sea salt


ICING:

  • ⅔ cup coconut butter, softened*
  • ½ cup 100% pure maple syrup
  • 2 tablespoons ginger powder

To soften coconut butter, stand the jar in a pot of hot water till it liquefies


Instructions


BASE:

  1. Place all ingredients in a food processor and whizz till very well combined.
  2. Press the mixture into a 9 inch tin lined with baking paper and even out the surface.


ICING:

Blend all ingredients on high till smooth.


ASSEMBLY:

  1. Spread the icing evenly over the base.
  2. Set in the freezer.
  3. Cut into small squares or bars to serve (these are lovely and rich, I’m sure you’ll be happy with a smaller sized portion).

❤️❤️❤️

Recipe Source: http://amp.gs/ZlYl

 

Oreo Cookies

Ingredients:

Cookies:

  • 1 cup pumpkin seeds
  • 1 ¾ cup coconut flakes
  • 1 ½ cups raw cacao powder
  • pinch sea salt
  • 2 teaspoons vanilla
  • ½ cup maple syrup (6oz)
  • 1-2 tbsp water if needed *
  • *If you use a different seed or nut for the pumpkin will alter the texture so might need more or less water. Add it in slowly.


Cream filling:

  • 2 cups cashews, soak & rinse
  • 3 tablespoons coconut oil
  • 2 tablespoons coconut butter
  • about 35 drops stevia, adjust to taste
  • 1-2 tablespoons maple
  • 1 teaspoon vanilla
  • ¼ cup water


Directions:

  1. Place the pumpkin seeds and coconut flakes into food processor. Pulse until flour like texture.
  2. Add in raw cacao power and sea salt. Combine together.
  3. Next add in vanilla and maple syrup. Add in water if needed.
  4. Once dough is together carefully roll out and cut into circles.
  5. Repeat this til all the dough is used.
  6. Place all cream ingredients into blender and blend until smooth.
  7. Adjust sweetness tooth.
  8. Scoop cream on top of one cookie then placed another cookie on top.
  9. Repeat for the rest of the cookies.

 

Enjoy!

Recipe Source: http://amp.gs/ZKsR

❤️❤️❤️

 

Blueberry Lemon Energy Bites

Blueberry Lemon Energy Bites
Ingredients:

  • 1 ½ cups cashews
  • ½ cup unsweetened shredded coconut + additional for rolling
  • ½ cup dried blueberries
  • ¾ cup medjool dates, pitted & roughly chopped
  • 1-2 Tablespoons fresh lemon juice
  • 1 teaspoon lemon zest + additional for rolling
  • ½ teaspoon pure vanilla extract
  • Pinch of fine sea salt


Preparation:

1. In a food processor blend cashews and shredded coconut until they become a coarse meal.
2. Add blueberries, dates, lemon zest, lemon juice, vanilla extract and salt. Process until the mixture forms a rough dough that can easily hold together when pinched between your fingers.
3. Taste test and add more lemon juice if necessary.
4. Roll into small (1- 1 ½ inch) balls. Roll the balls into additional coconut and lemon zest. Store in an airtight container in the fridge for up to a week.


Enjoy!

Recipe Source: http://amp.gs/lxF6

 

Vegan dragon fruit cheesecake bars

Vegan dragon fruit cheesecake bars

Ingredients:

Brownie base:

  • 1 cup walnuts
  • 1, 1⁄4 cup medjool dates
  • 1⁄4 cup cocoa powder
  • pinch of salt


Dragonfruit swirl:

  • 1 cup chopped dragonfruit
  • 1⁄2 cup rasperries
  • 1 tbsp maple syrup


Cheesecake layer:

  • 2 cup cashews, soaked overnight
  • 3⁄4 cup coconut cream
  • 6 tbsp coconut oil
  • 1⁄2 cup brown rice syrup
  • 1 tsp vanilla extract juice of 1 lemon
  • 1 tsp lemon zest


Dragonfruit swirl:

  • 1 cup dried dragon fruit, soaked overnight & chopped
  • 1⁄2 cup rasperries
  • 1 tbsp maple syrup


Instructions:

1. Line an 8×8 inch baking sheet with parchment paper, set aside.
2. Add the walnuts, dates, cocoa powder, and salt in a food processor. Pulse until it forms a dough.
3. Using your fingers or the back of a large spoon, press the dough evenly into the bottom of the pan.
4. Place in the fridge while you prepare the filling.
5. In a small saucepan, add the dragonfruit, raspberries, and maple syrup on medium heat stirring for 2-3 minutes. Reduce heat to low and allow to simmer for 5 minutes, until the fruit breaks down into a syrup. Set aside.
6. Blend the cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract, lemon juice, and lemon zest together in the food processor until smooth.
7. Pour the cheesecake mixture into the pan, spreading evenly.
8. Next add dollops of the dragonfruit sauce on top of the cheesecake mixture. Using a knife, begin to make “figure eights” or swirls through the cheesecake layer, until you achieve your desired marble look.
9. Place in the freezer for 2-4 hours to firm up.
10. Serve frozen, or allow to thaw for 10-15 minutes for a softer texture.

Enjoy!

Recipe Source: http://amp.gs/lWnA