cashews substitute
for baking.

Chestnuts carry 45% starch versus cashews' 18%, so a 1:1 swap dries the crumb. Cut flour by 3 tablespoons per cup of chestnut and add an extra egg yolk for fat balance. Their lower 2% fat won't tenderize, expect a denser, more bread-like result at the same 350°F bake.

Pine nuts oxidize faster — their 68% polyunsaturated oil turns rancid above 325°F bake temps within 12 minutes. Use 1:1 but lower the rack one position and pull bakes 90 seconds early. Their resin-pine note reads stronger than cashew's neutrality, so dial back any vanilla by 25%.

Almonds at 1:1 hold structure better than cashews because their 21% protein sets firmer in the 180-200°F crumb zone. Expect 5% less rise since they absorb less moisture mid-bake. Blanch first or the skins (around 4% tannin) will streak the crumb with brown specks under crust browning.

Fresh coconut meat carries 47% water versus cashews' 5%, throwing recipe hydration off badly at 1:1. Toast shredded coconut at 300°F for 8 minutes to drive off water before folding in, or reduce wet ingredients by 30%. Crumb color skews whiter, and fat-to-flour ratio shifts since coconut is 33% fat.

Walnuts add 4% tannin from the skin, which can crosswire with baking soda and bronze the crumb in alkaline batters above pH 7. Use 1:1 but switch to baking powder for neutrality. Their 65% polyunsaturated fat means the bake holds tenderness 2 days longer at room temp before staling.