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Kind Vegan

Spicy Cashews

5 from 1 vote
Buttery cashews roasted in coconut oil and coated with warm spices — a quick, crunchy vegan snack with big flavor.
Print Recipe
Course: Snack
Ingredients Method Video Notes

Ingredients
  

  • 1 cup raw whole cashews
  • 1 tbsp coconut oil
  • ½ to 1 tsp red chili powder adjust to taste
  • ¼ tsp black pepper powder
  • ½ tsp smoked paprika optional
  • Salt to taste
  • ¼ tsp black salt

Method
 

  1. Heat a pan on low flame and melt the coconut oil gently.
  2. Add the raw cashews and roast for 3–4 minutes on low flame.
  3. When the cashews begin to change color, turn off the heat and add all the spices and salts.
  4. Return to low flame and slow-roast for another 4–5 minutes, stirring constantly until golden and aromatic.
  5. Cool completely before transferring to an airtight jar.

Video

Notes

For extra crispiness, dry-roast the cashews for 2 minutes before adding oil.
Stir in ½ tsp chaat masala or nutritional yeast after roasting for a flavor boost.
These are great additions to salads, curries, Buddha bowls, or enjoyed simply as a tea-time snack.
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