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Spicy Golden Turmeric Cashews [Vegan, Gluten-Free]

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Need a healthy snack that's a little spicy, a little sweet, and wonderfully savory? Whip up these spicy golden turmeric cashews! Cashews are tossed with curry powder, turmeric, coconut sugar, and a pinch of cayenne pepper, then baked until crunchy. Not only is this recipe simple, it uses ingredients that are pantry staples. So grab yourself a bowl, a few easy pantry ingredients and bake yourself a batch of these lovely crunchy cashews this weekend.

Spicy Golden Turmeric Cashews [Vegan, Gluten-Free]


3 cups


  • 3 cups cashews (soaked 2 hours)
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 2 teaspoons coconut sugar
  • 3/4 teaspoon sea salt
  • A pinch of cayenne pepper (optional)


To Prep:

  1. Soak the cashews for 2 hours in cold water, then rinse and drain well. If you don’t have time for this, you can soak them for 5-10 minutes in hot water.
  2. Mix all ingredients in a bowl well until all spices are completely soaked up and attached to the nuts, with no leftover spice in the bottom of the bowl.

To Dehydrate:

  1. Spread the nuts out on a single lined dehydrator sheet then dehydrate for 10-12 hours at 105°F or until completely dry and super crunchy. Remove and let cool.

To Bake:

  1. Spread the nuts on a single baking tray and bake at 300°F for 20-25 minutes or until super crunchy and dry, turning half way through so they don’t burn. Leave to cool.
  2. Once completely cool, store in a tightly sealed glass jar in the cupboard for up to a few months.





Wholesome family dinners and decadent gluten-free vegan desserts. Buffy Ellen Gill is the founder of Be Good Organics, a plant-based whole foods blog, community and store. After curing herself of Graves Disease, Buffy founded begoodorganics.com as a way of sharing her knowledge and recipes. Buffy is a specialist in plant-based organic living, and shares her weekly recipes, health and wellness articles and inspiring interviews to an online community of over 100,000.



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0 comments on “Spicy Golden Turmeric Cashews [Vegan, Gluten-Free]”

Click to add comment
Erin Bedenbaugh
6 Months Ago

any recipe containing tumeric should include black pepper, it increases the bioavailability of the curcurmin in the turmeric exponentially


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