These Spicy Roasted Cashews are the perfect finger food/snack combo to tide guests over while the main course simmers! Made with just FIVE ingredients, including cashews, olive oil, turmeric, cumin, and sea salt, this paleo crunchy treat is a staple in our house! {Paleo + Vegan}
Where are you at with your paleo and vegan (or pegan???) crunchy snack game? Because I am always in the market for crazy-delicious flavors and easy-to-make snacks that are gluten-free, soy-free, and dairy-free. Especially during the holidays or when I’m hosting parties. Because, let’s face it, who doesn’t love a good snack everyone can enjoy while the main course cooks? I’ve said it before, and I’ll say it again, if I could just subsist on snack foods while standing over the sink or plopped on the couch, then I totally would.
If you are #same, then these Spicy Roasted Cashews are just the treat for your tastebuds. And, seriously, who doesn’t love savory recipes with just FIVE whopping ingredients? Also, can we please give shoutouts to Recipes from a Pantry for her Spicy Roasted Cashew Nuts recipe inspiration? Because YUM and YASSSSSS!!!!!!! And THANK YOU!
So let’s jump into this super-simple vegan and gluten-free snack recipe and make a batch or several to share (or to eat while sunken into the overstuffed hand-me-down chair in the living room while watching British whodunnits…or something).
Spicy Roasted Cashews ingredients
Making a batch of Spicy Roasted Cashews couldn’t be easier. With just five basic ingredients and only quick baking as the method, these cashews are a go-to treat when you have mouths to tide over, and you’re short on time!
- Cashews. I choose raw, unsalted cashews because we’ll be adding the other flavors as we prepare the recipe.
- Olive oil. The piquant flavor of the oil pairs incredibly well with the turmeric, cumin, and sea salt.
- Spices. Turmeric and cumin are an underrated pairing! I think you’ll love the combo in this recipe!
- Sea salt. A little goes a long way, but don’t skip it. Sea salt brings everything together here.
Tips to make your own Spicy Roasted Cashews
- Go easy on the olive oil. A little olive oil goes a long way. You want enough oil to adhere the spices to the cashews, but you don’t want the cashews to become a soggy mush.
- Rotate the baking sheet at least one time. This ensures the cashews are baked evenly.
- Add more seasonings while the cashews are still warm. If you pull the cashews out of the oven, take a bite, and decide they need a little more flavor, then sprinkle more spices and seasonings on them while they are still warm and then let them cool.
This recipe calls for raw cashews. But if you can only find pre-salted cashews, they will work, too. Omit or reduce the amount of sea salt called for in this recipe, and you should be set to go!
What to serve alongside you Spicy Roasted Cashews
If you are in the mood to pair these Spicy Roasted Cashews with other appetizers, then you might also enjoy these savory snacks!
- Marinated Greek Olives
- Sautéed Shrimp Appetizer Skewers
- 3-Ingredient Cranberry Pomegranate Spread
- Spicy Avocado Deviled Eggs
- Maple Candied Mixed Nuts
Happy snack-crunching, Spiriteds!
Spicy Roasted Cashews
These Spicy Roasted Cashews are a delicious treat made with just FIVE ingredients, including turmeric and cumin! Ready in about 20 minutes, they are the perfect snack treat! {Paleo + Vegan}
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Category: Appetizers and Snacks
- Method: Baking
Ingredients
- 2 cups raw cashews
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/8 teaspoon sea salt
Instructions
- Set the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Pour the cashews into a small bowl. In a separate dish, combine the olive oil, turmeric, cumin, and sea salt. Drizzle the oil mixture over the cashews and stir until evenly combined. Pour the seasoned cashews onto the parchment-lined baking sheet and spread them out so there is only one layer of cashews on the sheet.
- Bake for about 12-15 minutes, making sure to rotate the baking sheet once halfway through.
- Remove from oven, let cool, and store in an air-tight container for about 3-5 days.
Notes
- If you can only find pre-salted cashews, then reduce or omit the sea salt called for in this recipe.
- Only add more olive oil if absolutely necessary. A little will go a long way in this recipe. The oil is meant to lightly coat the cashews to prevent burning and to hold the spices together.
- To ensure even baking, rotate the baking sheet once during the cooking process.
- If desired, sprinkle additional turmeric and cumin over the roasted cashews after you’ve pulled them from the oven and while they are still warm.
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