“Cerrado” cashew (Anacardium othonianum Rizz) pomace is the main by-product of the processing of cashew juice and is a potential source of nutrients. The objective of this study was to determine the monosaccharide composition of the cashew pomace of different colors, as a form to contribute to the discovery of new food applications for this residue. The cashew apples were processed in an industrial blender to obtain the “Cerrado” cashew juices, and after processing it were obtained the solid residues (orange- and red-cashew pomaces), which were collected, frozen at -80 ºC and freeze-dried in a countertop lyophilizer for 24 h. The freeze-dried samples were grounded in a knife mill and stored at -22 ºC until the analyzes. The neutral monosaccharide composition was determined after hydrolysis with sulfuric acid 72% (w/w) for 1 h in an ice bath. The alditol acetates formed were measured using THERMO Trace GC Ultra chromatograph, equipped with flame ionization detector. The alditol acetates were identified by their retention times in comparison with standards. Uronic acids were quantified by the colorimetric method of m-hydroxydiphenyl after the previous hydrolysis. Regardless of color, the samples showed no significant difference (p < 0.05) for rhamnose, fucose, arabinose, xylose, and mannose contents. Red cashew pomace had the highest concentration of glucose (60.2 mol%). The glucose may arise from cellulose and hemicelluloses like xyloglucans and glucomannans. A high concentration of galactose (9.6 and 11.2 mol%) was found in both samples. Orange cashew pomace had the highest concentration of uronic acid (14.5 mol%). Apart from the high levels of uronic acid, the occurrence of rhamnose, arabinose, and galactose in the samples corroborates with the presence of pectic polysaccharides. This study revealed differences in the monosaccharide composition of cashew pomace of different colors, mainly in the glucose and uronic acid content.