Raw Cashews (Size: W240)

  • Raw Cashews (Size: W240)
  • Сashews in a wooden plate
  • Cashew carrot pate and cucumber
  • Sliced vegetarian smokey cheddar on the table
  • Cashew nuts and a pregnant woman
  • Raw & Whole Nuts
  • Large Size, W-240
  • Cholesterol Free
  • High antioxidant content
  • High in Copper, Magnesium, Iron
  • Country of Origin: Vietnam, India, Ivory Coast, Indonesia
5.00 out of 5 based on 9 customer ratings
(9 customer reviews)
11.48 (22.96/lb)
13.48 (13.48/lb)
21.48 (10.74/lb)
39.98 (10.00/lb)
75.99 (9.50/lb)
110.98 (9.25/lb)
158.98 (8.83/lb)
412.98 (8.26/lb)

Product Description

Cashews are exceptionally delicious nuts. You can’t fail to fall in love with their sweet buttery flavor. Aside from being tasty, they are also very nutritious and help promote your overall health. Cashews from Food to Live will make a great snack for everyone.

W-240 is a larger than a standard size of Cashews; W-240 means it is a whole (W) kernel that would produce 240 cashew kernels per pound.

Health Benefits

Cashew nuts are very nutritious and can help you meet the required daily dose of several essential nutrients. This is the reason why eating them regularly can have a variety of positive effects on your health and general wellbeing.

  • They provide you with ‘good’ cholesterol.
    We actually need cholesterol to stay healthy, but there are two kinds of it, ‘good’ HDL cholesterol doesn’t carry the risk of coronary heart disease and other conditions associated with ‘bad’ LDL cholesterol. Most importantly consuming foods rich in HDL cholesterol, such as cashews, actually helps lower the levels of LDL in your blood.
  • Cashew nuts are rich in zinc, copper, and selenium.
    These nuts actually contain a larger number of minerals, but the levels of these are particularly high. Copper is a vital element that participates in dozens of chemical reactions in the body. It affects the production of enzymes that regulate various processes essential for maintaining general health. Selenium also takes part in the enzyme production. It’s most outstanding ‘feature’ is that it acts as a co-factor in the antioxidant enzyme glutathione peroxidases, which is one of the most powerful antioxidants in a human body. Zinc promotes healing and plays an important role in maintaining your overall health as well as beauty.
  • Nuts provide you with B vitamins.
    All nuts contain large amounts of this specific group of vitamins, and cashews are no exception. Each B vitamin is important for keeping your body strong, healthy, and beautiful.

Suggested Uses

Roasted cashews make a wonderful snack that can give you a boost of energy whenever you need it. You can eat them raw as well, though roasting enhances the flavor. You can use our premium quality cashews unsalted as they are or spice them up to your taste. They will go particularly well in baked goods or sprinkled over desserts. You can also add them to smoothies or make cashew milk.

Customer Reviews

5 out of 5 stars

9 reviews

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What others are saying

  1. 5 out of 5 Great!

    Always trust this company to carry food that is good for your body. Use these for various vegan dishes. They freeze well when you buy a large quantity.

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  2. 5 out of 5

    These are the best.. I had purchased some from the Coop Health Store, and they were not as good as these.. These have a lot more flavor.. I make Vegan grated cheese with them…and there are other vegan items that can be made from cashews. so I will get these… bought 2 lbs. this time.

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  3. 5 out of 5

    Wonderful, some times when I order raw nuts there might be one or two pieces of the shell but not these cashews no accidental shells at all.

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  4. 5 out of 5

    Their unsalted nuts are amazingly good.Never thought I’d be able to switch away from salted nuts but this quality makes it a no brainer.

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  5. 5 out of 5

    The product is amazing! I thought it took a little too much time to deliver but when it did, it is amazing! Just as described and very fresh! I would recommend it 100 percent to anyone for making nut mylk, butter, vegan cheese, smoothies. I bought it to try and make a vegan key lime pie and can’t wait to try it!

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  6. 5 out of 5

    I like the consistent size of these cashews. I will buy them again. I buy raw cashews as I soak them in brine & then dry roast them myself. This allows me to control the amount of salt & does not add extra oil.

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  7. 5 out of 5

    It’s refreshing to have a truly healthy snack to count on. They fill a craving and they’re softer to chew than most cashews!

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  8. 5 out of 5

    Always a fine product, large, scrumptious, and very tasty. The packaging does not destroy the product. Customer service is excellent!

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  9. 5 out of 5

    These nuts were packaged well, and not many of the cashews were broken of the 8lb bag. I would absolutely do business with this seller again.

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Additional Information

Weight lbs


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, India, Ivory Coast, Indonesia

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Raw Chai Bars with Cream Cheese Frosting

Raw Chai Bars with Cream Cheese Frosting



  • 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


  • 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


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!


Vegan Banana-Cashew Balls

Vegan Banana-Cashew Balls

  • 1 overripe banana
  • 1/4 cup raw cashews (about 1.5 ounce)
  • 1 tablespoon flax seeds, ground
  • 3 tablespoons oatmeal (regular or quick oats)
  • 2 medjool dates, pitted
  • 1/4 vanilla bean, split and scraped


  1. Cut the banana into slices about 3/4-inch thick and place them on a microwave-safe plate. Microwave on 60% power for about 7 minutes, until most of the moisture has boiled out of the banana.
  2. Scrape the banana off the plate while it is still hot (makes cleanup easier) and allow to cool.
  3. Pulse the cashews in the food processor until coarsely ground. Add the flax seed and oatmeal and pulse a few more times.
  4. Add the banana and dates, and scrape the seeds from the vanilla bean into the processor. Blend into a thick paste.
  5. Moisten your hands. Scoop up the paste by heaping teaspoons and form into 10 small balls. Place each one on a plate, not touching.

Cover and keep refrigerated.

Recipe Source: www.blog.fatfreevegan.com


RawVegan orange pistachio bars 🙂

RawVegan orange pistachio bars

Bright citrusy orange zest accents these nutty raw pistachio bars.


  • 3/4 cup cashews
  • 3/4 cup raw pistachios
  • 1/2 cup chopped dried apricots
  • 1 tsp. agave nectar
  • 1 tsp. coconut oil
  • 1 tbsp. chia seeds
  • zest and juice of a small orange such as a clementine or satsuma

Cooking Directions:

  1. Pulverize nuts in food processor until very small.
  2. Add all other ingredients and pulse to incorporate.
  3. Press mixture into a wax paper lined baking dish with desiccated coconut.
  4. Sprinkle more desiccated coconut on top and press in lightly.
  5. Freeze until firm then turn out and cut into squares or bars.
  6. Keep refrigerated.


Recipe source: www.thymebombe.com


Apricot bars

Apricot bars

  • 2 cups raw cashews
  • 2 tablespoons coconut oil
  • 2 tablespoons sesame seeds


Pulse cashews and sesame seeds in food processor; add coconut oil and blend until dough forms. Line 9X9 square baking dish with parchment, spread crust in even layer.


  • 6 oz (1 bag) dried apricots
  • 1/3 block tempeh
  • 1 tablespoon agave


Pulse apricots and tempeh, add agave. Spread filling in even layer atop crust.
Refrigerate 1 hour before cutting in squares. Makes 9-16 squares, depending on serving size.

Recipe source: www.spabettie.com


Creamy Vegan Pumpkin Pie With Maca

Creamy Vegan Pumpkin Pie With Maca

  • 1 9 1/2-inch whole wheat or gluten-free baked pie shell (or your favorite raw crust)
  • 1/4 cup toasted unsweetened coconut flakes
  • 1 tbsp. chopped crystallized ginger
  • 1 cup raw cashew pieces, soaked for a few hours, rinsed and drained
  • 1 1/2 cups pumpkin puree
  • 1/4 cup + 1 Tbsp. coconut butter
  • 1/4 cup + 2 Tbsp. water
  • 1/4 cup non-dairy milk
  • 1 Tbsp. maca powder
  • 1 Tbsp. grated fresh ginger
  • 1 tsp. vanilla-flavored stevia liquid
  • 1 tsp. cinnamon
  • 1/2 tsp. powdered ginger
  • pinch allspice
  • whipped coconut cream, for topping, optional


In a small bowl combine the toasted coconut and the crystallized ginger. Set aside. Put the cashews, pumpkin puree, coconut butter, water, non-dairy milk, maca powder, ginger, stevia, and spices in a high-speed blender and process until very smooth. Scrape about half of the cashew-pumpkin mixture into the pie crust and smooth. Sprinkle the toasted coconut/ginger over top and carefully add the remaining cashew-pumpkin mixture over top. Spread until even and smooth. Chill for several hours or until firm. Cut into slices and serve with whipped coconut cream.


Recipe Source: www.themacateam.com


Brown Rice Salad with Dill 😉

Brown Rice Salad with Dill

  • 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


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


  • 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


  • 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



  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.


Blend all ingredients on high till smooth.


  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



  • 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


  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.



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



Blueberry Lemon Energy Bites

Blueberry Lemon Energy Bites

  • 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


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.


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


Vegan dragon fruit cheesecake bars

Vegan dragon fruit cheesecake bars


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


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.


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