I compared the dark spots to another fresh bag of raw cashews I had in the pantry, and they looked identical. So no mold.
And I blended them up into the most scrumptious cashew cheese! I'm even going home for lunch soon and having a grilled "cheese" with it! Yummy.
Last night I made pasta with a tomato "cream" sauce using a 1/2 cup of tomato sauce and a cup of the cashew cheese poured over the cooked pasta. It was delicious!
I'm so not missing cheese and I'm glad I found this healthy alternative.
Have you experimented with fermented vegan cheeses? They can taste really "cheesy." All you have to do is take your soaked nuts and blend them with a little salt and a little bit of unsweetened soy yogurt or other yogurt starter. Then, let the cheese sit somewhere quite warm (like in the oven with only the light on) overnight. It's very ricotta-esque.
Miyoko Schinner has an interesting book out called "Artisan Vegan Cheeses." Her recipes are a little more complicated, but I've tried a few of them, and they're yummy.