In case you aren’t aware, cashews are a type of tree nut native to Brazil but are now cultivated in many tropical regions worldwide. They are often consumed as a snack and used as an ingredient in cooking and baking. Cashews have a creamy texture and a rich, buttery flavor. Cashew milk has become super popular with coffee drinkers looking for a dairy alternative. But what you need to know about cashews is their family history… Sit back and read some cousin drama.
CASHEW FAMILY TREE
The cashew tree belongs to the Anacardiaceae family, which includes other plants like
- Anacardium (cashew tree)
- Mangifera (mango tree)
- Pistacia (pistachio tree)
- Rhus (sumac)
- Toxicodendron (includes poison ivy, poison oak, and poison sumac)
Did the last two surprise you? It sure did for me!!! I had a patient who, for YEARS, had skin rashes on her face and arm that would blister and ooze in varying degrees of pain and duration. When the skin and pain reached a 10 out of 10, her gut would get involved with a black tar-like consistency. This kid did everything to try and figure out what it was. After she sent me her last picture, I told her it looked like poison ivy, and we had to figure out where she was consistently exposing herself. Living smack dab in a huge city didn’t warrant an answer, so one night, I sat down to search for foods that mimicked poison ivy, and there it was. She had given up dairy years ago and had switched to cashews. She ate them almost daily.
Rhus and Toxicodendron contain a toxic oil called urushiol, which can cause a skin rash when it comes into contact with human skin. (More on that in our poison ivy blog!) While cashews themselves do not contain urushiol, it’s important to note that the cashew nut is not the actual “nut” of the cashew tree. The cashew nut is the seed found at the bottom of the cashew apple, which is the enlarged fruit of the tree. The cashew seed is surrounded by a toxic shell containing a resin called anacardic acid, which can cause skin irritation and allergic reactions in some individuals, much like poison ivy.
To make cashew nuts safe for consumption, they undergo a process that involves roasting, steaming, or boiling to remove the toxic shell and inactivate any potential allergenic compounds. As a result, the cashew nuts sold in stores are generally safe to eat, and most people do not experience any adverse reactions when consuming them. However, some do, which can start as hives, skin rashes, swelling, itching, oozing, and intestinal issues that occur for years before difficulty breathing begins.
In severe cases, a cashew allergy can cause anaphylaxis, a life-threatening allergic reaction that requires immediate medical attention. It’s essential for people with a cashew allergy to avoid consuming cashews and to be vigilant about reading food labels and asking about ingredients when eating outside of their homes.
Where Cashews Hide
Here are some common ways cashews are used in plant-based food recipes to mimic the texture and flavor of dairy-based products:
- Cashew Cream: Cashew cream is a popular alternative to dairy cream in vegan cooking.
- Cashew Cheese: Cashews can create a range of non-dairy cheeses, from soft and spreadable to hard and crumbly. Cashew cheese is made by blending soaked cashews with nutritional yeast, lemon juice, garlic, and other seasonings. The mixture is then cultured to develop a tangy flavor and a cheese-like texture.
- Cashew Milk: Cashew milk is a popular alternative to cow’s milk. It can be used in cooking and baking and is an excellent addition to smoothies and coffee. Cashew milk is made by blending soaked cashews with water and straining the mixture through a cheesecloth or nut milk bag.
- Cashew Sour Cream: Cashews can create a tangy and creamy non-dairy sour cream. Cashew sour cream is made by blending soaked cashews with water, lemon juice, apple cider vinegar, and salt. The mixture is then fermented for several hours to develop a sour flavor.
It should be understood that while these options won’t be detrimental to everyone, they are a GREAT protein alternative for people looking to limit dairy. I personally love me some Cashew Yogurt. But for some who have random unexplained symptoms for years (especially rashes and gut issues who do ingest cashew regularly, try eliminating them for 90 days and see if it goes away.)
If you want an immediate answer on cashews and any potential other foods that may cause odd symptoms, you can order a food sensitivity test here.
Want to go deeper? Check out our Gut Healing Protocol and our guide: How to Read Vitamin Labels
