These cashews can be eaten as a snack, but they’re also super delicious added to a salad or in an Asian-style dish.
SERVES 4–6
- 1 tbsp maple syrup
- 1 tbsp tamari
- 1 tsp garlic powder
- 1 tsp smoked ground paprika (optional)
- 200g raw cashews
- Preheat the oven to 180C/gas 4 and line a baking tray with greaseproof paper.
- In a small bowl, mix the maple syrup and tamari with the garlic powder and smoked paprika, if using. Place the cashews in a large bowl, then pour over the sauce, mixing well until thoroughly coated.
- Transfer the cashews to the lined baking tray, leaving the excess seasoning in the bowl. Spread the nuts out evenly and roast in the oven for 3 mins.
- Remove the tray, stir the nuts, return to the oven and cook for a further 3–4 mins. Keep an eye on them; they should turn a light golden colour, but you don’t want to burn them.
- Remove the nuts from the oven and allow to cool so they crispen up, then serve.
Vegan in 7: Delicious Plant-Based Recipes in 7 Ingredients or Fewer by Rita Serano, published by Kyle Books
TOP TIP:
You can add all sorts of additional flavours to the spice mix: curry powder, ground cinnamon, Chinese five-spice, ground ginger. You can also substitute the cashews for a mix of nuts like walnuts, almonds and hazelnuts.