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Cashew represents an important economic contribution in Brazil and occupies a promising market for the export of its derivatives. The use of the cashew stalk for the production of new food products is a way to take advantage of the juicy part of the fruit, avoiding its exaggerated waste, which represents about 85% of the annual production of more than 1,000,000 tons. The waste is due to the fact that the nut is used for the production of oils and edible nuts, this being the main commercial interest in relation to the whole fruit. Objectives: To characterize the hamburger sandwich made from the cashew stalk, oat bran and cashew nut emulsion, and the cashew nut emulsion offering a complete way of using it. Methodology: An experimental study carried out between March and May 2017. The elaboration of the cashew vegetable hamburger was based on removing the liquid present in the peduncle, followed by cutting it into small cubes, sautéing it in soy oil together with the other condiments and liquefy it. This preparation was mixed with oat bran, and the resulting dough was modeled in a characteristic hamburger shape. The cashew nut emulsion was obtained after 4 hours of soaking the nut in drinking water, which was liquefied with spices. For the preparation of bread, fresh biological yeast, sugar, oil, water, salt, wheat flour enriched with iron and folic acid and oat bran were used, which were respectively mixed, modeled and baked in a conventional oven. To assess the nutritional quality of the cashew vegetable hamburger sandwich and cashew nut emulsion, the 4th edition of the Brazilian Food Composition Table was used. Results: The product's nutritional information was developed for the 200g portion of sandwich. An energy value of 442 Kcal, 72 g of carbohydrates, 16 g of proteins, 5.5 g of total fats, 0.7 g of saturated fats, 11 g of fiber, 403 mg of sodium and 30 mg of vitamin C was obtained, highlighting the high value of vitamin C (67% of the RV) and fiber (44% of the RV) achieved. Conclusion: The product had a high content of dietary fiber and vitamin C in the portion, according to the criteria established in RDC No. 54 of 12 November 2012, as well as a low amount of total and saturated fats, demonstrating that it offers advantages for the consumer and differs positively from other products in this category.

Produto alternativo para o mercado brasileiro: sanduíche de hambúrguer de caju e emulsão de castanha de caju congelado