Curried Cashews {gluten-free, dairy-free, vegan, paleo}
These curried cashews are so good you can’t stop with just one! Cashews are a mild-flavored nut, which makes them almost like a blank canvas. You can season and spice them up however it suits your fancy.
Cashews are wonderful nuts! They’re so good for you and so versatile, too. While snacking on Wildly Organic’s raw, soaked, and dehydrated cashews right out of the bag is one of my favorite activities, spicing them up a bit is next on my list!
If you like sweet and spicy nuts, then our Sweet & Spicy Nuts are for you. But sometimes you want something a bit more savory, and that’s where these homemade curried cashews come to the rescue.
Curried Cashews Recipe
The world of curry is vast and amazing! There are so many different varieties, and levels of heat, it can be hard to choose. I visited London’s Borough Market this summer and reveled in a wall of curry at a small spice shop. I really had no idea there were so many different kinds!
From mild and fragrant Korma to hot and spicy Vindaloo, your options are many. For this easy recipe choose your favorite curry powder. Most curry powders available at the grocery are pretty mild unless otherwise labeled.
Curried cashews take practically no time at all to make. Mix up the coating, toss the nuts in to coat each well, then bake for 8 to 12 minutes and allow to cool. You’ll be snacking on wonderfully fragrant cashews in no time!
Furthermore, curried cashews also make thoughtful (and much appreciated) gifts. Simply fill pretty jars and embellish with ribbons and bows and they’re good to go!
Tips for Making Curried Cashews
Like a little sweetness? You can increase the Wildly Organic Coconut Syrup in this recipe for a touch of sweetness!
Love coconut flavor? Add additional Wildly Organic Coconut Milk Powder and melted Wildly Organic Coconut Oil to the recipe as written. Just a word of warning, do not add water if the mixture is too thick. It will cause the mixture to separate, which is not what we want. Thin it out with additional melted coconut oil or coconut syrup instead.
Want to double the recipe? The more the merrier! However, if you’re doubling (or tripling!) this curried cashews recipe you’ll need to use more than one baking sheet to spread out the cashews and prevent overcrowding.
Try These Other Real Food Snack Recipes
- Easy Loaded Apple Slice Snacks {gluten-free, dairy-free, vegan}
- How To Make A Vegan Charcuterie Board
- Paleo Pumpkin Spice Candied Almonds {completely refined sugar-free!}
- Roasted Garlic Beet Dip {for beet haters!}
- Homemade Hemp Heart Crackers
Will You Make Mild Or Spicy Curried Cashews?
- 2tablespoons Wildly Organic Centrifuge Extracted Coconut Oil melted
- 2teaspoons Wildly Organic Coconut Syrup
- 2teaspoons Wildly Organic Coconut Milk Powder
- 2 to 4teaspoons curry powderor to taste
- 1/4teaspoon Wildly Organic Pink Himalayan Salt
- 2cups Wildly Organic Cashews
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Preheat oven to 325 F.
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In a mixing bowl, combine coconut oil, coconut syrup, curry powder, coconut milk powder, and salt and whisk together well. Make sure to break up any clumps of coconut milk powder.
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Add cashews and stir to coat well making sure each nut is coated with the mixture.
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Line a baking sheet with parchment paper (curry stains!) then spread the cashews out evenly, making sure they are not clumped together.
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Bake for 8 to 12 minutes.
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Remove from oven and allow to cool completely.
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Store in an airtight container.
If you want your curried cashews a little more sweet, simply increase the coconut syrup.
For more coconut flavor, add additional coconut milk powder and melted coconut oil. Do not add water if the mixture is too thick! I tried this on my first attempt at creating this recipe and the mixture separated.
The mixture should resemble the consistency of melted chocolate, maybe slightly thicker. If it's thick and pasty you'll need to thin it down a bit.
When increasing the recipe you'll need more than one baking sheet to be able to spread them out enough.
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