A cup of cashews is 113 g — the King Arthur Baking figure, measured spooned and levelled. Mild, buttery kidney-shaped nuts. It is used for stir-fries, curries, vegan sauces and baking. They are one of the lightest nuts per cup at 113 g, and they are also one of the most versatile: the same cashew that goes into a stir-fry can be soaked and blended into a cream sauce, and the weight you need changes completely between those two jobs. This guide covers the weight of cashews in every measure you will use — cups, tablespoons and teaspoons — how to measure it correctly, what to use instead when you run out, and how to store it. All weights on this page are approximate; verify with a kitchen scale when the recipe matters.
Cashews: weight and measurement table
The table below gives the weight of Cashews in every measure you will use, from a teaspoon up to 2 cups, all derived from the King Arthur Baking figure of 113 g per cup, spooned and levelled. Every figure is approximate — spooned and levelled is a technique, not a machine setting — so when the recipe matters, weigh the ingredient on a kitchen scale instead.
| Amount | Weight (approx.) |
|---|---|
| 1 teaspoon | 2.4 g |
| 1 tablespoon | 7.1 g |
| 1/4 cup (4 tbsp) | 28.2 g |
| 1/3 cup | 37.7 g |
| 1/2 cup (8 tbsp) | 56.5 g |
| 3/4 cup (12 tbsp) | 84.8 g |
| 1 cup (16 tbsp) | 113 g |
| 2 cups | 226 g |
| 100 g | 0.88 cups |
There are 3 teaspoons in a tablespoon and 16 tablespoons in a cup, so you can move between any of these measures by multiplying or dividing. If a recipe calls for 100 g and you only have measuring cups, that is about 0.88 cups. Keep the cups to grams converter open while you cook and you will never need to do the arithmetic in your head.
What is Cashews?
Mild, buttery kidney-shaped nuts. Cashews is used for stir-fries, curries, vegan sauces and baking. The ingredient is a familiar one in most kitchens, but it is worth knowing what it actually is before you measure it, because the form it comes in decides how it behaves in a recipe. Cashews as sold is the form the weight on this page refers to: 113 g per cup, spooned and levelled, from King Arthur Baking. If you buy it in a different form — chopped, ground, toasted, sweetened or unsweetened — the weight per cup changes, sometimes by a lot, so weigh the ingredient in the form the recipe asks for, or weigh it before you change its form. That single habit, weighing before chopping, grinding or toasting, is what keeps the recipe consistent from one bake to the next.
How to measure Cashews
Spoon the cashews lightly into the measuring cup or spoon, then level the top with the back of a knife. Do not scoop the measure straight from the bag or the jar, because scooping packs the ingredient down and adds weight with every spoonful. Do not press it down or shake the measure to settle it, because that packs it too. The spooned and levelled method is a technique, not a machine setting, so two people measuring the same ingredient can still differ by a few grams, which is why the figures on this page are approximate. When the recipe matters, weigh the cashews on a kitchen scale instead: put the bowl on the scale, press tare, and add the cashews until the scale reads the weight you need.
How to store Cashews
Airtight container, cool and dry, up to 6 months. That storage advice is worth following, because cashews goes stale faster than most cooks expect, and stale cashews will spoil a whole batch of baking. Keep it sealed, because air and moisture are what make it go stale, and keep it away from strong smells, because it absorbs odours from the cupboard. Check the ingredient before you use it: smell it, taste a little, and look at it. If it smells sharp, stale or off, or if it has changed colour or texture, replace it rather than risking a recipe on it. A small amount of fresh cashews is always better than a large amount of stale cashews, and the cost of replacing it is far less than the cost of a ruined bake.
What to use instead of Cashews
If you run out of cashews, the closest swaps are Almonds at 142 g per cup, Peanuts at 142 g per cup, Walnuts at 113 g per cup. Swap by weight, not by volume, because the cup weights differ, and a volume swap gives the wrong amount. Each substitute changes the flavour a little, so choose the one that suits the dish: a mild substitute for a delicate bake, and a stronger one where the flavour can carry it. Taste the finished dish before serving, because a substitute that works in a salad may not work in a cake, and the other way round.
Worked examples: Cashews in real recipes
1. A cashew cream sauce for pasta
A vegan cashew cream sauce for pasta uses 10 tablespoons of raw cashews, about 70.6 g, soaked in hot water and blended with a little of the soaking liquid until completely smooth. The sauce should coat the back of a spoon like double cream, and the ratio of nuts to water is what decides that: too much water and it is thin and watery, too little and it is thick and pasty. Weigh the cashews before soaking, because soaked cashews absorb water and gain weight, so you cannot weigh them afterwards.
2. A cashew and vegetable stir-fry
A stir-fry for four uses 8 tablespoons of cashews, about 56.5 g, tossed in at the end so they stay crisp and golden. The nuts add a buttery crunch that balances the vegetables and the sauce, and adding them late matters: cashews cooked for the whole time go soft and lose their texture. Toast them in the dry pan first for a deeper flavour, then set them aside and stir them through just before serving.
3. Cashew butter cookies
Cashew butter cookies use 12 tablespoons of cashew butter, about 84.8 g of cashews ground to a smooth paste, creamed with sugar and an egg. Cashew butter gives the cookies a mild, buttery flavour that is less assertive than peanut butter, and a softer crumb, because cashews are lower in protein than peanuts. Make the butter yourself by grinding raw cashews for several minutes until they release their oil, or buy a jar and check that it contains only cashews and salt.
Why the weight of Cashews matters
Cashews matter by weight because they are used in two very different ways, and the cup measure works for neither. In a stir-fry, whole cashews are counted by the handful, and a cup can hold anywhere from 100 g to 130 g depending on how they settle. In a vegan cream sauce, the cashews are soaked and blended, and the recipe needs a precise weight of nuts to a precise amount of water, or the sauce turns out too thin or too thick. A 20 g error in a sauce changes its consistency visibly, while the same error in a stir-fry is barely noticeable. Weighing the cashews is the habit that keeps both kinds of recipe reliable, and it also helps with cost, because cashews are not cheap and a recipe that says a cup can hide a wide range of actual amounts.
The King Arthur Baking figure, and how it was measured
The King Arthur Baking figure for cashews is not disputed: 113 g per cup, spooned and levelled, is the accepted value, and other sources agree within a few grams. Small differences between brands and batches are normal, because natural ingredients vary, but the variation is small enough that the figure on this page is a reliable guide for everyday cooking. The figure on this page, 113 g per cup, was measured spooned and levelled, which is the standard method for this kind of ingredient. If you measure it differently — scooping instead of spooning, packing instead of levelling, or measuring after chopping — the weight changes, and the recipe changes with it. The source matters too: King Arthur Baking is the reference used throughout this site, because its figures are consistent and widely used in baking, and the USDA figures are used where King Arthur does not publish one. When two sources disagree, this site says so, and the figure given is the one judged most reliable for everyday cooking.
Common mistakes with Cashews
The most common mistake is using roasted, salted cashews in a cream sauce: the salt throws the flavour off and the roasting changes the texture, so use raw, unsalted cashews for blending. The second mistake is skipping the soaking step for sauces: unsoaked cashews never blend smooth, no matter how long you run the blender, and the sauce stays gritty. Soak them in hot water for at least thirty minutes. The third mistake is measuring cashews after chopping them, which packs them tighter and over-measures the cup. Finally, do not store cashews in a warm, damp cupboard, because they go soft and stale quickly; a sealed jar in a cool place keeps them crisp for months.
Frequently asked questions
How many grams is 1 cup of cashews?
One cup of cashews weighs about 113 g, spooned and levelled, using the King Arthur Baking figure. That is for whole, raw cashews as sold, and chopped cashews weigh more per cup because they pack tighter. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many tablespoons is 100 grams of cashews?
100 grams of cashews is about 14.2 tablespoons, spooned and levelled, because one tablespoon weighs about 7.1 g. Fourteen level tablespoons is just under 100 g, so add a small pinch more, or weigh the nuts on a scale, which is quicker and more accurate.
Should I use raw or roasted cashews for a cream sauce?
Raw, unsalted cashews. Roasted cashews have a stronger flavour and a drier texture, and salted ones add salt the sauce did not ask for. Soak the raw cashews in hot water for at least thirty minutes before blending, and they will turn into a smooth, neutral cream that takes on the flavour of whatever you season it with.
Can I substitute peanuts for cashews?
Yes, by weight, in stir-fries and baking, where the swap is straightforward: 100 g of peanuts replaces 100 g of cashews. The flavour is different, because peanuts are stronger and earthier, and peanuts are not a good substitute in a cream sauce, where their flavour dominates and the texture is less smooth.
How long do cashews keep?
In an airtight container in a cool, dry place, cashews keep for up to 6 months. Refrigerate them for longer keeping, and keep them away from strong smells, because nuts absorb odours. If they smell stale or taste soft and woody, they have gone past their best and should be replaced.