It’s no secret that nuts are one of the most nutrient-dense foods we can consume. Rich in protein, fat, fiber, vitamins, and minerals, nuts can be consumed in their raw form, roasted, incorporated into salads, ground into flour, or turned into nut butter. Despite their purported health benefits, most nut varietals contain high levels of salicylate, meaning those who are sensitive to the plant chemical need to avoid eating them.

Fortunately, there is one nut that contains low levels of salicylate – cashews. With their mild flavour and rich texture, cashews make the perfect addition to stir-fries, muffins, quiches, salads, and cereals. They can even be used to make hummus or turned into creamy cashew butter. The only thing to note is the number of cashews you consume in a day, the quantity of which can contribute to your salicylate load. The recommendation for salicylate-sensitive adults is around 10 whole cashews per day or 2 teaspoons of cashew butter.

For some ideas on how to incorporate cashews into our meals, check out these low-salicylate recipes:

• Low Salicylate Quiche
• Low Salicylate Muesli Bars
• Low Salicylate Cashew Noodles with Greens
• Low Salicylate Homemade Hummus
• Low Salicylate Banana Bread