An important source of magnesium and lipids, the raw cashew nut (which does not undergo any cooking step) is twice as rich in vitamins and vitality!
Which texture? 

The texture is slightly softer than traditional cashew nuts: these ones are raw! We advise you to keep them in their packaging, making sure to close it well, or in an airtight glass jar.

Raw cashews are eaten like the "traditional" ones: as an aperitif and in your recipes! Let the nuts soak for a few hours, then mix them to obtain a cashew cream: base for raw cheeses, pastry cream, fresh cream substitute, etc.

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