This Is the Only Costco Bulk Item I Always Buy

Costco cashews are a cost-effective bulk buy that actually makes sense for small households.They’re incredibly versatile—great for snacking, cooking, and even blending into nut butter or milk.With proper storage, cashews stay fresh for months, making them a practical pantry staple.

The challenge for Costco lovers who live in small homes or small households is knowing what’s actually worth buying in bulk. Filling up a pantry with a year’s worth of dried pasta isn’t necessarily worth the few dollars in cost savings, but for ingredients you use often and efficiently, bulk pricing can be so worth it. For me, cashews are an item I love purchasing and having in bulk.

Cashews, arguably the best of all nuts, are great to have on hand for a quick snack, and I can add them to so many sweet and savory dishes for extra texture, crunch, and even creaminess. At about $.50 per ounce for the Kirkland brand, Costco’s cashews are priced competitively, and they stay fresh for months even once they’re opened. I prefer the fancy whole unsalted, unroasted cashews as a neutral base for recipes, but the version with sea salt is also very much enjoyable.

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Here’s why stocking up on Costco’s cashews is so worth it.

Related StoryThe Best Way to Store Cashews

Cashews in unopened packaging will last for a year or even longer in your pantry, but once opened, they still have a long shelf life. I decant my cashews into tightly sealed jars, where they stay fresh for six weeks or longer. If your pantry or home is warm, it’s recommended to store the cashews in a sealed container in the fridge, where they can last for up to six months. If you’re into cashews as a salad topping, this also keep them at a nice temperature for cold dishes.

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How to Roast Cashews

Cashews can be roasted in pretty much any size batch, be it a small tray for an afternoon snack or several sheet trays for guests or larger yields.

To roast cashews:

1. Heat your oven to 350°F. Line a rimmed baking sheet with parchment paper.

2. Very lightly coast the cashews in olive oil, coconut oil, or the oil of your choice (butter works too!). Salt the cashews to your taste preference. At this stage, you can also add more flavors to the cashews, like black pepper, rosemary, smoked paprika, or whatever you’re craving.

3. Roast in the oven for 10 minutes, stirring nuts occasionally to ensure they don’t burn. Remove from oven, let cool slightly, and enjoy.

If you’re jarring the roasted cashews, make sure they are completely cooled before storing in a sealed container so the steam evaporating off the roasted nuts doesn’t get trapped and cause spoilage.

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How to Make Cashew Butter

Making your own nut butter is easy and worth the effort. Cashew butter is super creamy and can be used like any other nut butter, as well as added to sauces, both savory and sweet, to add richness and creaminess. Cashew butter can be made with raw or roasted cashews, depending on personal preference.

To make cashew butter:

1. In a food processer, blend 2 to 3 cups of cashews until creamy. If they seem dry (this means they’re low on natural oils), add a teaspoon of coconut oil to help blend.

2. Season with a pinch of sea salt and store in a sealed jar in the fridge.

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How to Make Cashew Milk

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Cashew milk is creamy and naturally sweet and shockingly easy to make at home.

Simply soak raw cashews to soften them and blend with water. You don’t even have to strain the mixture, which should stay fresh in the fridge for up to a week.

Get the RecipeHow to Cook with Cashews

Cashews can often be swapped in for other nuts or just added to dishes for another delicious element:

Try using cashews in pesto instead of or in addition to the classic pine nuts, or make a plant-based cashew pesto. Crushed cashews can even swap in for soft cheese to make a vegan lasagna.

Add cashews to your favorite stir-fry or curry. You can even add cashew butter to a curry for a rich creaminess.

Making granola with cashews is an excellent morning treat, and for those with a sweet tooth, cashew brittle is a lovely dessert.

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Melissa Kravitz Hoeffner is a writer and recipe developer based in New York City. She regularly contributes to The New York Times, Forbes, Food & Wine, Real Simple, Martha Stewart Living, and more publications. She holds a BA in Creative Writing from Columbia University.

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