Can You Eat Cashews Without Roasting? Unveiling the Toxic Truth

January 5, 2026 •

3 min read

Approximately 20% of people who purchased improperly processed cashews in a 1982 incident experienced a rash, highlighting the dangers of handling truly raw nuts. The answer to "can you eat cashews without roasting?" is not as simple as it seems, as commercially available 'raw' cashews are not actually raw at all.

Quick Summary

This article explores the truth behind 'raw' cashews, revealing why the unprocessed version contains the toxic substance urushiol. It details the essential heat-treating process manufacturers use to make cashews safe for consumption, covering both store-bought 'raw' and roasted varieties.

Key Points

Truly Raw Cashews Are Toxic: Unprocessed cashews, in their shell, contain urushiol, a toxic substance also found in poison ivy, making them unsafe to handle or eat.
Store-Bought 'Raw' Cashews Are Not Truly Raw: All cashews sold in stores, even those labeled as 'raw,' have been heat-treated (steamed or boiled) to eliminate the urushiol.
Heat Treatment is Essential for Safety: High-temperature processing destroys the toxic compounds, making the kernels safe for consumption.
'Raw' Refers to the Final Roast: The 'raw' label on a package simply means the nuts have not undergone a second roasting for flavor, unlike roasted varieties which are re-heated.
Preparation Affects Flavor and Texture: The difference between store-bought 'raw' and roasted cashews lies in their final flavor and texture, with 'raw' being creamier and roasted being crunchier.
Watch for Additives: Roasted cashews often contain added salt or oil, so those concerned with sodium intake may prefer unsalted 'raw' versions.
Know Your Allergies: Cashews are a tree nut and can cause severe allergic reactions in some individuals, including life-threatening anaphylaxis.

The Hidden Dangers of Truly Raw Cashews

Unlike many other nuts, truly raw, unprocessed cashews are dangerous. The danger comes from urushiol, a toxic resin in the cashew plant and shells, also found in poison ivy and poison oak. An un-shelled cashew contains this substance within a double shell. Contact with urushiol can cause severe allergic reactions like rashes, burns, and internal irritation. This is why in-shell cashews are not sold in stores.

How Commercial 'Raw' Cashews are Made Safe

Cashews must be processed with heat to be edible. The nut is first removed from the cashew apple. Then, the shelled nut is heat-treated by steam-roasting or boiling to destroy urushiol. After this, the nut can be safely shelled to get the kernel.

Additional drying and peeling remove the brown seed coat and any remaining oil. This processing makes them safe, which is why store 'raw' cashews are already heat-treated. 'Raw' simply means they haven't been roasted a second time for flavor or had salt/oil added.

The Journey from Tree to Table

Harvesting and Initial Drying

Cashew nuts grow on cashew apples.
Nuts are gathered after falling and sun-dried.

Heat Treatment

Neutralizes urushiol in the shell.
Involves steam-roasting or boiling.
Ensures worker safety.

Shelling and Peeling

Shells are cracked to access kernels.
Kernels are dried and peeled to remove the brown layer.

Grading and Packaging

Cashews are sorted and graded.
Undergo antimicrobial treatment before packaging.

Nutritional Comparison: Raw vs. Roasted Cashews


Feature	'Raw' Cashews (Heat-Treated, Not Roasted)	Roasted Cashews (Second Roasting)
Flavor	Mild, creamy, and subtle	Richer, toastier, and more intense
Texture	Softer and chewier	Crunchy and crispier
Nutrient Loss	Minimal loss from initial steam treatment	Small, additional nutrient loss due to higher temperatures
Antioxidants	Higher levels retained from less heat exposure	Slightly reduced due to higher heat
Shelf Life	Shorter shelf life due to higher oil content	Longer shelf life due to lower oil content and moisture
Additives	Typically no added oils or salt	Often contain added oils and/or salt for flavor

The True Meaning of 'Raw' in the Cashew World

The 'raw' label on store-bought cashews means they haven't had a second flavor-roast, not that they are unprocessed. They are safe and good for uses needing a creamy texture, like vegan foods. While roasted cashews are a crunchy snack, 'raw' ones offer a different texture and slightly more antioxidants. Both types are initially heat-processed to remove urushiol.

Potential Health Implications and Allergies

Beyond the toxicity of truly raw cashews, allergies are a concern. Like other tree nuts, cashews can cause reactions from a mild rash to severe anaphylaxis. Those with nut allergies should avoid them. Moderation is key due to their calorie and fat content, which can cause weight gain. High consumption might also cause bloating and discomfort, and magnesium in cashews can interact with some medications. Proper processing ensures safe enjoyment of their nutrients.

Conclusion: The Final Verdict on Unroasted Cashews

You cannot safely eat cashews without a crucial heat treatment. All commercial cashews are steamed or roasted at high temperatures to neutralize toxic urushiol. The 'raw' label only indicates the absence of a second flavor roast. Both 'raw' and roasted store-bought cashews are safe, nutritious, and have had their natural toxicity removed.

How to Prepare Your Own Cashews at Home

Enhance store-bought 'raw' cashews by dry roasting at 375°F (190°C) for 8-10 minutes until golden, stirring halfway. Cool completely before storing. You can add oil and salt for flavor. Soaking 'raw' cashews softens them for blending into milks or sauces.

IMPORTANT NOTICE: This article discusses the processing of commercially sold cashews. Never attempt to handle or consume cashews directly from the cashew plant. Truly raw, unprocessed cashews are toxic and dangerous to both touch and ingest. Always purchase shelled cashews from reputable suppliers.

Frequently Asked Questions

Yes, in their unprocessed state, cashews are poisonous. Their shells and surrounding plant parts contain urushiol, the same toxic compound found in poison ivy, which can cause severe skin and internal irritation.

Yes, the 'raw' cashews sold commercially in stores are perfectly safe to eat. They have undergone an essential heat-treatment process (steaming or boiling) to remove the urushiol before being shelled and packaged.

The main difference is the flavor and texture, determined by an optional second heating. Store-bought 'raw' cashews have been heat-treated once for safety, while roasted cashews undergo a second heating to develop a deeper flavor and crunchier texture.

No, you should never attempt to shell or eat cashews directly from the cashew plant. The urushiol in the shell is dangerous and can cause severe burns and allergic reactions.

There is minimal nutrient loss during the initial steam-treatment that makes cashews safe. Roasted cashews might see a slightly greater reduction in some heat-sensitive nutrients, but the difference is generally minimal.

Cashews do not come in their shells because the shell contains a toxic, caustic resin called urushiol. The nuts must be shelled after a heat treatment to neutralize this poison, making them safe for consumers.

Urushiol is a toxic, oily resin found in cashew shells and other plants like poison ivy. It is dangerous because it can cause a severe skin rash upon contact and internal irritation if ingested.