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Is there a rule of thumb as to how long sauces and creams made from cashew nuts will keep?

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

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This event was on July 22, 2025

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Eric is ready to answer them all.

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Question

Anna Marie Trotman

Is there a rule of thumb as to how long sauces and creams made from cashew nuts will keep?

Answer

You know, the, the general rule for leftover foods is about a week, and certainly some specific items, uh, have a shorter shelf, shelf life. Others will last longer, but start out with about a week in mind. And then you wanna take in consideration the variables. And the variable really is gonna be how clean you have kept that food in terms of the utensils you're putting into it. Um, or maybe fingers avoid that, in other words. And then also it's storage location, uh, the temperature. And so in our refrigerators at home, we open and close the doors a lot. Every time we do the temperature rises, and that's gonna shorten the shelf life, um, uh, of the items in the refrigerator from any optimum condition that might have been established. So keep that in mind. And then you're gonna figure out, um, whether the best situation for your house, your refrigerator, and your handling of that sauce is six days or five days or something else. Okay? But a, a good starting point is about a week.

Eric Wynkoop

Director of Culinary Instruction

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.