Vietnamese cashew nuts: From farm to global table

Cashew nuts have long been famous not only for their rich, buttery, and aromatic flavor and crispy texture but also for their versatility in use, from home-cooked meals and fine dining to deep-processing and export industries. This type of nut is rich in protein, vitamin B1, magnesium, iron, and antioxidants.

Not just tasting good, cashew nuts also help lower cholesterol, support heart health, regulate blood pressure, and enhance the immune system. This is the reason why more and more markets are assessing cashew nuts as a superfood, on par with almonds and walnuts. Let us explore the uses of this nut, whose hard shell conceals a billion-dollar industry that contributes to shaping the standing of Vietnamese agricultural products on the global map.

Roasted cashew nuts – a globally popular form of consumption

On the international market, roasted cashew nuts account for the largest consumption proportion. In China, a rapidly expanding market, cashew nuts are often chili-flavored, roasted until crisp, vacuum-packed, and distributed through premium retail chains. In the U.S. and Europe, salt-roasted, butter-roasted, or honey-glazed cashew nuts are a favored snack among office workers and middle-class families.

Notably, the cashew nuts of W180 and W210 that have a large size, uniform shape, and minimal breakage are typically selected for high-class segments.

Cashew powder – a versatile raw material in processing

Not only are whole cashew nuts used, but broken nuts, leftover nuts, or those that do not meet visual standards are also ground into cashew powder. This is an ingredient for cookies, ice cream, sauces, vegetarian foods, and even spice powder for marinating in the food industry.

In South Korea and Japan, cashew powder is used to create diet-friendly, vegetarian snacks, preserving the signature rich flavor while meeting the "clean-healthy-low-fat" demand.

Cashews in Middle Eastern, Indian, and Southeast Asian cuisines

In the Middle East, cashew nuts are fried with basmati rice, blended into curries, or roasted and sprinkled over soups. In Indian cuisine, cashew curry is a traditional vegetarian dish that uses cashew nuts as the main raw material. In Thailand and Malaysia, cashew nut-fried chicken, cashew nut-fried noodles, and cashew nut-infused salads are popular dishes ranging from street food to fine dining.

In Vietnam, many restaurants have begun to exploit dishes with cashew nuts, such as pan-seared salmon in cashew butter sauce, green mango salad with roasted cashew nuts, oatmeal cooked in cashew milk, and longan sweet soup with cashew nuts. These combinations not only intrigue the palate but also elevate the value of local cuisine.

Cashew nut oil – high-class vegetable fat

Cashew oil is extracted from the kernel of the cashew nut, avoiding being confused with cashew nut shell liquid (CNSL), which is used in industrial applications. Culinary cashew oil is rich in unsaturated fatty acids, omega-9, vitamin E, and phytosterols. With its light color and mild aroma, this oil is used in the processing of ice cream, vegan butter, salad sauces, high-class pastries, and even as a base oil in organic food lines.

According to forecasts by Statista, by 2026, the cashew nut market may account for up to 29% of the market share of global dry nuts. This sign shows that Vietnam can maintain its leading position, provided it continues to diversify its products, invest in deep processing, and build a national culinary brand associated with cashew nuts.