Cashjuhu

The mild and creamy one from the Brandgut copper kettle

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

The cashew cream Cashjuhu by Brandgut is a crunchy spread made from roasted cashew nuts, in a 160g jar from Hamburg-Ottensen. With 45% cashews, a bit of sugar, a little sunflower oil, 1.6% sea salt, and a pinch of vanilla sugar, there are only 5 ingredients in the jar – no palm fats, no emulsifiers, no artificial flavorings. The name Cashjuhu is a joyful play on words combining "cashew" and "Juhu!" (yippee!), and it aptly describes the character of this spread: bright, mild, and uncomplicated.

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

When opening the jar, a light, delicately caramelized aroma rises – less roasted than Haselgenuss, less nutty than Erdnussmuss, but buttery and pleasant. The nut cream has a very light, ivory hue, almost like a thin cashew butter. A little oil may separate on top – that is part of the Brandgut concept because no emulsifiers are used to artificially hold the cream together. Just give it a good stir with a spoon, and it's ready.

On the tongue, Cashjuhu is initially buttery and soft, then the delicate cashew sweetness comes through with a fine vanilla note, and finally, the sea salt provides some excitement – mild, creamy, and finely seasoned with salt. The crunch settles at the bottom: small caramelized cashew pieces that give the spread its texture. Cashew is naturally the mildest of the Brandgut nuts: buttery, creamy, and pleasant. That is why Cashjuhu is the variety that disappears fastest among children and nut-shy guests. Yet, with 1.6% sea salt, it contains just as much as the bold Erdnussmuss – with the mild cashew, it is simply less noticeable.

On the breakfast table next to the coffee pot

The cashew cream is the all-rounder of the Brandgut family. For us, Cashjuhu has become as essential to a really good breakfast as the freshly brewed pot of coffee next to it: spread thickly on toast, topped with a few banana slices or half an apricot, plus a spoonful of honey or maple syrup. A classic you never tire of, and especially friendly to children who don't like an overpowering nut flavor.

Stirred into porridge, Cashjuhu is just as useful as a topping for breakfast bowls with granola and berries or as a filling for warm crêpes with a bit of lemon zest. For savory cooking, 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. It is also used in the bakery: in cinnamon rolls, muffins, and classic pound cake. For dessert lovers: as a creamy layer between two chocolate cookies – homemade cashew whoopies in ten minutes.

For pastry lovers: mixing Cashjuhu with a little soft butter and powdered sugar makes a quick filling for cream puffs or éclairs. You can find more Brandgut ideas with the roasted Haselgenuss, the classic Mandelikat, and the bold Erdnussmuss.

Roasted in a copper kettle, stirred in Hamburg-Ottensen

Behind Brandgut are Meike Grosch and Daniel Thaung from Hamburg. The two worked together for nearly 10 years at a Hamburg advertising agency before taking the leap in 2014 to start their own creative kitchen. For the Cashjuhu, the cashew nuts are caramelized with sugar, vanilla sugar, and sea salt in a copper kettle, then finely ground and processed into a crunchy cream. Everything is vegan, without additives, without palm oil, and handcrafted in Hamburg-Ottensen.

The Brandgut family now includes six varieties – besides Cashjuhu, there is also Mandelikat, Haselgenuss, Peacetazie, Erdnussmuss, and YES, Pe Can. You can find them all in our Brandgut collection. Meike and Daniel wish you "brandguten Appetit".