Crispy Ginger Tamari Cashews

By • October 16, 2010 0 Comments

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Author Notes: This recipe has you brine raw cashews in a solution of tamari and fresh ginger, and then cook -- well, actually you are dehydrating -- them in a slow oven. The result is a lightly flavored nut with a beautiful texture. The method is based on one described by Sally Fallon in "Nourishing Traditions." The addition of the flavoring agents is my idea. Be warned that the cashews should not be soaked for more than 6 hours or so. Be warned as well that they are habit forming. Enjoy!!AntoniaJames


Makes 2 cups of nuts

  • 2 cups of raw cashews
  • 3 tablespoons of tamari
  • 1 one-inch knob of fresh ginger
  1. Peel and slice the ginger root into about 6 pieces. Bring 1 1/3 cups of water to a boil. Pour it into a glass or ceramic bowl with the tamari and the pieces of ginger root..
  2. Cool to lukewarm, then stir it well.
  3. Add the nuts and allow them to soak for between 5 1/2 and 6 hours.
  4. Preheat your oven to 200 degrees Fahrenheit.
  5. With a slotted spoon, remove the cashews from the brining liquid and spread them on a baking sheet lined with parchment. Remove the ginger slices.
  6. Bake for 6 - 8 hours, stirring every few hours, at 200 degrees, then reduce the heat to 150 degrees and bake for at least another 6 hours, stirring occasionally, if it's convenient.
  7. Store in a tightly lidded container.
  8. Enjoy!!

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