Indian-Spiced Cashews

By Leslie Beck

Link to recipe here

GV Comments:  I used these for holiday gifts one year, and people talked about them for weeks! They’re super easy, they’re not too spicy, and the combination of brown sugar, salt, curry, and cumin somehow creates a new taste that you must try. I used vegan margarine instead of butter, and I cut way down on the salt (and I usually am fine with salt). I’d recommend starting with ½ teaspoon and increasing from there to taste. 

Timing: Under 30 minutes

Nutrition: Mostly whole-food

Photo by KRebaud

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