Cashews, a Sure Way to Cure Your Hunger
As a plant-based chef, I usually have cashews in the kitchen. They are key for a variety of sauces, cheeses and desserts. When I’m not soaking or blending them, I like to serve them whole as a snack. Here’s a quick way to jazz them up.
Dry Roasted Cashews with a Kick
Author: Bekah Rife
Category: Snack
Cuisine: Vegan, Glueten Free
- 1 cup cashews*
- 2 pinches good sea salt
- fresh cracked pepper (RifeStyle secret: I blend peppercorn and whole coriander in my pepper grinder)
- liberal dash of cayenne
- coconut oil spray (I use Trader Joe's)
- First, gather your mise en place. (mi ˑ zɑ̃ ˑ multiReplace" id="48" data-gr-id="48">plas)
- Next, heat up a mid-sized pan over medium-high heat.**
- When hot add the cashews and allow them to gain color on this side without moving the pan.
- Meanwhile lightly spray the 'shews with coconut oil spray, this is so the seasoning sticks.
- Generously apply the salt, pepper and cayenne (more if you like spice).
- Once about a minute has passed, pan toss the nuts to make sure the seasoning has evenly coated and the other side begins to gain some color.
- Once they are beautifully roasted, pour into a dish and serve.
*This is an easy recipe to double or triple, just make sure you use a bigger pan because you want them to gain that lovely brown color evenly.
**Use a pan that is big enough for each cashew have space, avoid over-crowding.
I enjoy this snack hot right out of the pan. You can use a variety of different spices to achieve the flavor you are looking for, and sub lemon juice or another liquid instead of coconut spray.
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For another nutty snack, try our
Masala Peanuts!
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