Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Recipe ingredients
Cashew Paste
Mild, creamy, and slightly sweet, with none of the sharpness of savory spice pastes.
Lens analyzedCashew paste is raw or roasted cashews ground down into a smooth, thick paste, used to add body and a mild richness to sauces and curries without the more assertive taste of nut butters like peanut butter. It's a common thickener in South Asian and Southeast Asian cooking.
Where it comes from
Blending cashews into a paste to enrich gravies is a long-standing technique in South Asian cooking, where it adds creaminess to sauces without dairy — a method that traveled into Western pantries as those cuisines became more widely cooked at home.
Buying it
Jarred cashew paste should look smooth and pourable, not dry or separated into a hard layer. If you can't find it, raw cashews soaked and blended with a little water make an easy substitute.
Storing it
An unopened jar keeps in the pantry, but refrigerate it after opening since the nut oils can turn rancid faster once exposed to air. A layer of oil separating on top is normal — just stir it back in.
Keeps about 1 year in the pantry.
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