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Cashew Halves White Splits

500 g
Naturally cholesterol-free
₱ 490

Premium White Split Cashew Nuts

500 g

Plain unroasted and unsalted white cashew kernel split in half, all-natural bite-size variety. Creamy white with a rich nutty taste. Cashew is native to Brazil later discovered by the Portuguese then taken to Mozambique by the colonists. It subsequently landed in India, currently the world's largest producer.

Serving Ideas:

Enjoy as a snack or aperitif. They are often roasted and salted. They can also be added to various dishes to amplify the taste such as terrines, pies, tagines, stir-fries, meats, rice, salads, or even verrines. For gourmands, it fits perfectly with baked goodies like cakes, brownies, cookies, or muffins. They are even used to make spin-offs such as cashew butter, cashew oil, or cashew wine even.


Recipe Suggestion:

Tofu-Kale-Cashew Stir Fry


1/2 cup extra-firm tofu
1 cup kale
cashew nuts
1 garlic clove, minced
3 tbsp soy sauce
1 tsp olive oil


Cut tofu block into 1/2-inch-thick strips.
Place strips on 3 layered paper towels, and top tofu with 3 more paper towels to absorb the liquid.
Remove ribs from the kale and roughly chop the leaves.
Rinse and drain the leaves, but do not fully dry, the residual water will help them cook.
Heat a nonstick skillet over high heat for 2 minutes.
Add olive oil and tilt skillet to coat sides and bottom evenly with oil.
Add tofu and stir fry until browned, about 8-10 minutes.
Transfer tofu to a bowl.
Add cashews to the skillet and cook for 2 minutes, stirring constantly, until golden brown.
Transfer cashews to bowl holding tofu.
Add kale to skillet and toss with tongs until kale is bright green and excess water has evaporated about 3 minutes.
Clear a space in the center of the wok and add garlic and stir fry in the center of the wok for 30 seconds, then toss with the kale.
Return tofu and cashews to the wok and pour in soy sauce.
Toss to distribute soy sauce evenly.
Serve immediately and enjoy!

Tofu-Kale-Cashew Stir Fry Recipe

Cashew nuts

Health Benefits:

In addition to being delicious, cashew nuts have their own virtues for health.

Naturally zero in cholesterol, rich in heart-healthy fats, protein, dietary fiber, vitamins, and minerals. Cashews are a good source of vitamins B1, B5, and B6, vitamin K, copper, magnesium, manganese, phosphorous, iron, selenium, and zinc, and of course with good doses of other essential minerals.

Only a handful of cashews per week already helps to maintain a healthy diet. As with the other nuts, they may help in lowering the risk of cardiovascular diseases due to their content of monounsaturated fatty acids, type 2 diabetes, gallstones in men, and colon cancer in women; and may help in reducing the levels of bad cholesterol.

  • -37% Iron (Daily Value per 100 g serving)
  • -53% Zinc

Cashew Nuts Nutrition Facts


Storage: Store in an airtight sealed bag in a cool dry place. For best quality, refrigerate after opening.

Shelf life: 1 year unopened in the refrigerator, 6 months after opening.

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