Cashew flour

Cashew flour is simply ground cashew kernels, usually roasted and peeled first. Some products are sold full‑fat (similar to whole nuts), while others are defatted either by cold pressing or with solvents such as n‑hexane or petroleum ether; defatting lowers oil and raises the protein percentage while changing how the flour absorbs water and fat. Nutritionally, cashew flour is energy‑dense, with high fat and moderate protein, and it provides minerals like magnesium and copper. Cashews have a low glycemic index (about 25), so swapping in cashew flour tends to raise blood sugar more slowly than refined wheat flour, though the final effect depends on the full recipe. The main safety issue is allergy. Cashew is a regulated major allergen in the US and EU, and clinical reports show that very small amounts can cause severe reactions in sensitive people. For processing, a subset of defatted flours use food‑grade solvents to remove oil; these are normally driven off during processing, but consumers who wish to avoid solvent‑processed foods can choose full‑fat or cold‑pressed versions. Overall, evidence does not point to toxicity concerns for the edible kernel; the biggest practical trade‑offs are portion size (calorie density) and allergenicity.