Cashjuhu

The mild and creamy one from the Brandgut copper kettle

Brandgut Cashjuhu is a crunchy, vegan cashew cream made from around 45% roasted cashews with a hint of sea salt – handmade in a copper kettle in Hamburg-Ottensen. The mildest variety of the Brandgut family, buttery-creamy in the mouth and the perfect all-rounder for anyone who doesn't like their breakfast too nutty.

Brandgut's Cashew Cream Cashjuhu is a crunchy spread made from roasted cashews, in a 160g jar from Hamburg-Ottensen. With about 45% cashews, a little sugar, a little sunflower oil, sea salt, and a pinch of vanilla sugar, only 5 ingredients go into the jar – no palm fats, no emulsifiers, no industrial flavorings. The name Cashjuhu is a joyful pun combining cashew and "Juhu!" (Yippee!), and it aptly describes the character of this spread: light, mild, and uncomplicated.

Buttery-creamy, mildly sweet, and with a delicate crunch

Upon opening the jar, a light, delicately caramel-like aroma wafts up – less roasted than Haselgenuss, less nutty than peanut butter, but buttery and pleasant. The nut cream has a very light, ivory tone, almost like a thin cashew butter. A little oil may separate on top – that's part of Brandgut's concept, as no emulsifiers artificially hold the cream together. Just stir it vigorously with a spoon, and it's ready.

On the tongue, Cashjuhu first presents itself as buttery-soft, then comes the delicate cashew sweetness with a subtle vanilla note, and finally, the sea salt provides excitement – mild, creamy, and finely salted. The crunch collects at the bottom: small caramelized cashew pieces that give the spread its texture. Cashew is naturally the mildest of Brandgut's nuts, which is why Cashjuhu is also the variety that disappears fastest from the jar among children and nut-shy guests.

As essential to our breakfast table as fresh coffee

The cashew cream is the all-rounder of the Brandgut family. For a truly good breakfast, Cashjuhu is now as natural for us as a freshly brewed pot of coffee next to it: spread thickly on toast, topped with a few banana slices or half an apricot, with a spoonful of honey or maple syrup. A classic that you never get tired of, and especially friendly to children who don't like a dominant nutty taste.

We also like Cashjuhu stirred into porridge, as a topping for breakfast bowls with granola and berries, and as a filling for warm crepes with a little lemon zest. If you're a bold cook, use it to refine a curry sauce or a vegan pumpkin cream soup – cashew gives soups the velvety depth that would otherwise come from cream. We also recommend it in the bakery: in cinnamon rolls, muffins, and a classic pound cake. For dessert lovers: as a creamy layer between two chocolate cookies – homemade cashew whoopies in ten minutes.

Our tip: stir a spoonful of Cashjuhu into warm oat milk, round it off with a pinch of cinnamon – and you have a homemade cashew cappuccino without a sugar rush. Another tip for pastry lovers: mix Cashjuhu with a little soft butter and powdered sugar for a quick filling for cream puffs or éclairs. You can find more Brandgut ideas with the roasted Haselgenuss, the classic Mandelikat, and the strong Erdnussmuss.

Roasted in a copper kettle, stirred in Hamburg-Ottensen

Behind Brandgut are Meike Grosch and Daniel Thaung from Hamburg. The two worked together in a Hamburg advertising agency for almost 10 years before taking the plunge in 2014 and founding their own creative kitchen. For Cashjuhu, the cashews are caramelized with sugar, vanilla sugar, and sea salt in a copper kettle, then finely ground and processed into a crunchy cream. All vegan, without additives, without palm oil, handmade in Hamburg-Ottensen.

The Brandgut family now includes six varieties – in addition to Cashjuhu, there are Mandelikat, Haselgenuss, Peacetazie, Erdnussmuss, and YES, Pe Can. You can find them all in our Brandgut collection. Meike and Daniel wish you a "brandguten Appetit" (a truly good appetite).