Cashews

Our Cashews are grown in Mozambique. Cashews have a buttery, sweet, and salty taste, an unmistakable shape, and are an excellent source of several vitamins and minerals. They grow on cashew nut trees, which are native to subtropical climates.

Although cashews are one of the lowest-fiber, highest carbohydrate nuts, they’re packed with vitamins, minerals, and antioxidants.

Great to make plant based cheese, just add nutritional yeast, spices, apple cider vinegar (for a big of sourness)

These include vitamins E, K, and B-6, along with minerals like copper, phosphorus, zinc, magnesium, iron, and selenium, all of which are so important for a variety of bodily functions that we can’t go without them.

Cashews have: High levels of iron, magnesium, zinc, copper, phosphorus, and manganese. Monounsaturated fatty acids that promote healthy levels of good cholesterol or "HDL". Magnesium protects against high blood pressure and supports healthy muscles and bones.

Cashews are a tropical plant that produces an apple-like fruit and a nut that grows out of each fruit. The apple, which starts out yellow and becomes red when ripe, is edible and high in vitamin C, but it's reportedly not that tasty. Each fruit produces only one nut. If you've noticed that you can't buy unshelled cashews, there's a reason: the shells are toxic — they contain the same chemical as poison ivy and can cause rashes.