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Author Notes: Asian-style roasted cashews made with soy sauce, sesame oil, sriracha and topped with lime zest. They're an easy to make and very addicting vegan snack! —Emily | Truefood
Makes 2 cups
- 2 cups raw cashews
- 2 tablespoons sesame oil
- 1 tablespoon agave nectar (or honey)
- 2 teaspoons sriracha hot sauce
- 1 teaspoon soy sauce
- 1 tablespoon raw sesame seeds
- 1 tablespoon raw hemp seeds (optional)
- 1/2 tablespoon chia seeds (optional)
- Zest of a lime
- Preheat the oven to 350º F. In a small mixing bowl combine oil, agave, hot sauce, and soy sauce. In larger bowl toss the cashews and seeds with the oil mixture until well coated.
- Pour the cashew mixture onto a large baking sheet in an even layer. Place into the preheated oven and allow to roast until golden, about 10-15 minutes. Watch carefully and stir once or twice part way through, as they can easily burn.
- Remove from the oven and dump onto a cool flat surface, such as a paper grocery bag or clean cloth towel. Sprinkle with the lime zest and allow to cool slightly before serving. Store in an airtight container for up to a week… if you don’t eat them up sooner!
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A can-do tool.