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Curried Cashews Recipe
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5 from 2 votes

OIl-Free Curried Cashews

Try these flavorful oil-free cashews on your next Thai dish, or simply as a snack.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Snack
Cuisine: American
Diet: Vegan
Servings: 10 servings
Calories: 150kcal
Author: Kathy Carmichael

Ingredients

  • 2 cups Raw Unsalted Cashews 265 grams
  • 2 Tablespoons Aquafaba chickpea fluid
  • 1 Tablespoon Yellow Curry Powder
  • 1 Tablespoon Maple Syrup
  • Sea Salt

Instructions

  • Preheat your oven to 350°F and line a baking sheet with parchment paper or a silpat.
  • Place the cashews in a large bowl and pour in aquafaba (chickpea canned liquid), and maple syrup.
  • Toss the cashews to coat evenly.
  • Sprinkle the curry powder over the cashews and then toss until evenly coated.
  • Spread the cashews in a single layer on the prepared baking sheet and sprinkle generously with sea salt. Bake for 10 minutes.
  • Stir, and then continue cooking for another 3-5 minutes until golden brown and toasted.
  • Let cool completely and add to your favorite dish or eat for a snack.

Notes

WHY SOAK NUTS OVERNIGHT OR BOIL THEM BEFORE USING FOR DRESSINGS?

Not only does soaking raw cashews soften them to make them easier to blend, but it also releases enzymes to make the cashews easier to digest. Although this practice is not necessary for roasting, it does give you a reason for meal prepping ahead. If you don't have digestion issues, and you have a high-speed blender, most dressing or dips do not require soaking. 

Nutrition

Serving: 1ounce | Calories: 150kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 4mg | Potassium: 184mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 2mg