Cashews are delicious and versatile nuts that can be used in many different ways.
You can add them to a large number of different dishes to add a little extra flavor and they’re also commonly eaten as a healthy snack.
Cashews are full of healthy fats, protein, and fiber so they’re a welcome addition to any diet.
However, raw cashews won’t last forever.
It’s important that you don’t eat expired nuts and cashews are no different.
If you’ve kept a bag of cashews in your kitchen for months you will need to know if the cashews are still safe to eat or not.
In this article, we will look at how long raw cashews last.
We’ll explain how you can tell when your cashews have gone bad and what you can do to make them last longer.
How Long Do Cashews Last?
Let’s begin by looking at the most important question.
There isn’t one single answer to this question, however, as it depends on how your cashew nuts are stored.
Broadly speaking, cashews will last between six to 12 months but it depends on a variety of factors.
What Makes Cashews Go Bad More Quickly?
If your cashews aren’t stored in the correct conditions, they will not last as long.
Here are some of the major factors that affect how long cashews can last.
If cashews are exposed to direct sunlight, they will go bad more quickly.
It’s best to store them out of direct sun exposure such as in cupboards or a pantry.
Cashews will go bad more quickly if they are exposed to air.
Don’t leave your cashews out in the open where the air can get at them. Instead, they should be kept in an airtight container to make them last as long as possible.
When kept at a room temperature of around 70 degrees Fahrenheit, cashews can last around six months.
However, cashews that are frozen and stored in a freezer can last much longer than this.
In fact, cashews in the freezer can last twice as long and might still be good for as long as a year.
How The Nut Is Prepared
Although we’re going to be primarily talking about raw cashews in this article, it’s worth noting that the type of nut will affect how long the cashew will stay fresh for.
Whole and raw cashews will generally stay fresh for longer than cashews that have been salted, chopped, roasted, or candied so keep that in mind.
How To Tell When Cashews Have Gone Bad?
Cashews don’t go bad overnight.
It is a gradual process and depending on how far along this process is, it may be very easy or a little difficult to tell.
There are some things to look out for though, as these will help you tell whether your cashews are bad or good to eat.
The main points to look out for are:
- Dark or blotchy spots
- Nuts that are dry, wrinkly, or shriveled
- Have a smell that is bitter or of chemicals
- Visible signs of bacteria or mold
- Pantry bugs in the bag
If you spot any of these when you check your cashews, you should throw them out immediately.
How To Store Your Cashews To Prolong Their Life
If you have some cashews and you know that you won’t be finishing them soon and need to store them, then there are some steps you can take to ensure they stay as fresh as possible for as long as possible.
The best way to store cashews for the longest possible time is to freeze them.
They can last around a year in a freezer when prepared correctly.
All you need to do is put your cashews in a freezer-safe bag.
Make sure that the bag is sealed tightly and that you expel all of the air before putting the cashews in the freezer.
The next best option is to put your cashew nuts in the fridge.
This can keep them fresh for between 6 to 12 months.
To prepare your cashews for the fridge, you will need an airtight container.
Put the cashews in the container and securely close it.
The container should then be placed at the back of the fridge so that it can have a consistent temperature and not be affected by the opening and closing of the fridge door.
If there is no space in your fridge or freezer, then a final option is to keep your cashews in your kitchen.
If you do this correctly, they can last for up to six months.
You will need an airtight container again and as we instructed before, make sure the container is securely fastened.
Put the container somewhere that is cool and out of any direct sunlight. Somewhere dimly lit like a cupboard is ideal.
What To Do With Stale Cashews?
There is a stage before cashews become rancid when they are merely stale.
These cashews are safe to eat but they won’t taste as delicious or have the same crunch as fresh cashews.
Thankfully, there are a couple of things you can do with these cashews instead of just throwing them away.
Roasting stale cashews will help to bring back their flavor and will give you a delicious snack.
You will need to consume them pretty quickly after roasting them, however!
Stale cashews are also perfect for making cashew butter.
You won’t need to buy your own nut butter if you make your own and you may find that you enjoy homemade butter even more than the store bought versions.
Finally, stale cashews are still suitable to be used in baked goods.
Add some cashews to your next batch of cakes and they’ll taste great.
In this article, we addressed how long raw cashews last.
We looked at what makes them go bad more quickly and how they can be stored to keep them as fresh as possible.
- ¾ cup cashews roasted, unsalted
- ¼ cup water
- 2 teaspoons cornstarch
- 4 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1½ pounds chicken breasts boneless, skinless, cut into 1½-inch pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 2 tablespoons vegetable oil
- 6 medium garlic cloves minced
- 8 scallions 1 bunch, white and green parts separated, each cut into 1-inch pieces
- 2 tablespoons rice vinegar
- ¼ teaspoon Asian sesame oil
- Preheat the oven to 350 degrees Fahrenheit.
- Put the cashews in a single layer on a baking sheet. Toast in the oven for 5 minutes, or until fragrant. Put aside to crisp up as they cool.
- Meanwhile, make the sauce by whisking together the water, cornstarch, hoisin sauce, and soy sauce in a small bowl. Set aside.
- In a large mixing basin, combine the chicken pieces. Toss with the salt and pepper until evenly coated.
- Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over high heat until extremely hot. Stir-fry half of the chicken in the skillet for 3 minutes, or until lightly browned but not cooked through. Place on a platter.
- Add the remaining chicken, garlic, and white sections of the scallions to the skillet, followed by the remaining tablespoon vegetable oil. Stir-fry for 3 minutes, or until the chicken is lightly browned but not cooked through. Put the first batch of chicken back in the pan. Reduce the heat to medium and add the rice vinegar; simmer for 30 seconds, or until it has evaporated.
- Cook, tossing constantly, until the chicken is cooked through and the sauce is properly thickened, about 1 minute. Take the pan off the heat. Combine the scallion greens, cashews, and sesame oil in a mixing bowl. Serve right away.