— Jean Abreu

So I don't know if you're making a sweet or a savory dish or, um, uh, so what I'll say is this is if I'm making something or I decide to make something and I don't have cashews, I will use, uh, blanched almonds. And I find that they kind of give you the same texture. If you have raw almonds, you want to take the skins off, let them soak in water, and then the skin just pops off. There's a similar texture and a similar sweetness. But I don't find, personally, I don't find, um, cashews to be as, uh, i, I don't find almonds to be as sweet. So if, just going back to the cashew thing, let's say that you're making some sort of a, uh, sauce or something like that, and the cashews aren't agreeing, then I go to canno beans because I find that a, uh, can bean will give you a similar texture. And then with all of the spices and herbs that you use, you'll have a very similar flavor without the nuttiness from the cashew. So I hope that, that, uh, is helpful to you. And you know, one of the fun things about being, uh, a student is that you get to experiment a lot. So I hope that that is, uh, an enjoyable thing for you, uh, as well.