Cashew paste

Cashew nut paste is a culinary ingredient made from the seeds of the cashew nut (Anacardium occidentale), commonly known as cashews. This paste is obtained by grinding previously roasted nuts until a smooth cream, similar to butter, is formed. It is used in various recipes to provide flavor and a creamy texture.

The origin of the cashew nut is in the northeastern region of Brazil, although today it is widely cultivated in tropical and subtropical countries of Latin America, Africa, and Asia. In gastronomy, cashew nut paste is highly valued in Indian, Latin American, and Southeast Asian cuisines.

This ingredient is rich in healthy fats, primarily unsaturated, protein, B-complex vitamins, vitamin E, and minerals such as magnesium, zinc, and iron. Furthermore, its contribution of fiber and antioxidants supports a balanced diet.

In different Hispanic American countries, cashew nut paste goes by several synonyms, including crema de marañón, cashew butter, or simply ground cashew. These terms vary by region, but all refer to this versatile preparation.

In cooking, cashew nut paste is used to prepare sauces, dressings, desserts, and also as a base for vegetable creams or spreads, providing a mild, slightly sweet flavor and a silky texture.