The Industry Loophole: Why "Raw" Means Cooked
If you've ever made homemade vegan cheese, chances are you've used "Raw" cashews.
They're the foundation of countless dairy-free recipes, from creamy ricotta and mozzarella to cultured camembert-style cheeses. But there's something most vegan cheese makers don't realize:
The "Raw" cashews sold in most supermarkets aren't actually raw.
And if you're trying to create truly living, fermented, nutrient-rich plant-based foods, that distinction matters.
The Cashew Processing Secret
Cashews grow inside a hard shell that contains urushiol — the same naturally occurring compound found in poison ivy.
Because of this, cashews cannot simply be cracked open and sold straight from the tree. The shell must first be made safe to handle.
Most commercial processors solve this problem with high-temperature steaming or roasting before the shell is removed.
The result?
A cashew that can still legally be marketed as "Raw" to consumers despite already being exposed to significant high heat during processing.
For most consumers, this goes unnoticed. But for serious raw food enthusiasts and artisan vegan cheese makers, it can affect how the nut performs in the kitchen.
Why It Matters for Vegan Cheese
1. True Fermentation and Culturing
If you are adding probiotics, rejuvelac, or cultures to create sharp, aged cheeses (like a plant-based wheels of camembert or cheddar), steamed nuts often stall. Their native microbiology has been sterilized. Our truly raw cashews work with the good bacteria, fermenting cleanly, deeply, and predictably to develop authentic, complex, tangy flavor profiles.
2. Micro-Frictionless Blending
Have you ever noticed a slight graininess or chalky texture in cashew creams? That is the result of heat-hardened proteins from factory steaming. Because Organic Pantry cashews are un-steamed, the fats and proteins break down effortlessly under a blade, creating a rich, mirror-shine cream with zero grain.
Cashews are prized because of their ability to create rich, creamy cheese textures.
However, heat processing can alter the natural structure of the nut, affecting how it blends, cultures, and develops flavour.
Many vegan cheese makers report that truly raw cashews produce:
- Smoother, silkier cashew creams
- Better fermentation when using probiotic cultures
- More complex flavour development
- A richer, creamier final texture
When you're investing time into making cultured vegan cheeses, the quality of the raw cashew matters just as much as the recipe itself.
What Are Truly Raw Cashews?
Unlike conventionally processed raw cashews, truly raw cashews are extracted using only Cold Hand-Cracked method designed to avoid any heat-treatment.
The goal is simple: preserve the nut in its most natural state while still safely removing it from the shell.
Whilst all other raw labeled cashews claim to be raw they are dried using either high heat steam or placed in a hot oil bath to quickly dry cashews at mass produced industrial scale
This is what we eliminate entirely at Organic Pantry Raw by drying our raw cashews with Cold Fan-Air to reduce moisture content and dry our cashews making them completely heat-free from harvest to final product.
For raw food enthusiasts, this means a product that remains closer to its natural condition and retains the characteristics sought after in living food preparation.
The Difference You'll Notice
The first thing most people notice is texture.
Truly raw cashews blend into an exceptionally smooth cream with very little graininess. This creates a better foundation for everything from vegan cheesecakes to cultured cheeses and rich dairy-free sauces.
The second difference appears during fermentation.
Whether you're using probiotics or traditional culturing methods, many artisan makers find that truly raw cashews develop deeper, more complex flavours than conventionally processed alternatives.
A Quick Vegan Parmesan Recipe:
Want to taste the difference for yourself?
Ingredients
- 1 cup of Organic Pantry Raw Truly Raw Cashews
- 4 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
Method
- Add all ingredients to a food processor.
- Pulse until the mixture resembles coarse parmesan.
- Avoid over-processing, as the natural oils will begin forming cashew butter.
- Store in an airtight glass jar in the refrigerator.
Sprinkle over pasta, salads, roasted vegetables, or homemade pizzas.
Choose Ingredients That Match Your Values
If you're taking the time to create homemade vegan cheeses and raw plant-based foods, it's worth understanding exactly how your ingredients are processed.
Not all "raw" cashews are created equal.
For those seeking the highest level of freshness, functionality, and genuine raw authenticity in their recipes, truly raw cashews offer a difference you can taste and best results.
Shop our ACO Certified Organic, 100% Truly Raw Cashews here →
0 comments