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It would be awesome if we had proof of this. Imagine how much it would rock the food industry.

They share a family with Toxicodendron (poison ivy/oak/sumac) along with dozens of other genera. However it is true that cashew drupes contain urushiol, the same immune irritant found in Toxicodendron species, and there's no such thing as a "raw" cashew. When not "roasted" (fried), they're steamed to inactivate any anacardic acid they were contaminated with by the shell. I didn't find any useful info on what it inactivates into though. Steam shouldn't be enough to crack the carbon ring, and oxidation is what makes it extra irritating in Toxicodendron species. So it's not clear to me what 212F and 100% humidity does to the acid that wouldn't oxidize when packaged. Maybe they do, and they just pack "raw" cashews in nitrogen and/or CO2, though I've ever heard of anyone getting a rash from touching stale cashews.

In any case, it's conceivable that inactivated-however anacardic acid is inflammatory. I can't seem to figure out what it actually is. And there are cases of people who are extremely sensitive to poison ivy reacting to the skins of mangos, which are also in the Anacardiaceae family and contain small amounts of actual oxidized urushiol. However the fried cashews, while not the healthiest for other reasons, will have no remaining anacardic acid present unless contaminated post-heating.