Roasted Cashews are a Tasty and Versatile Treat
Roasted cashews can be enjoyed in so many ways, making them a versatile and delicious addition to any plant-based diet. You can eat them as a snack on their own, sprinkle them on top of salads or soups for added crunch, or use them as a tasty topping on your favourite vegan dishes. They also make for a great ingredient in homemade muesli bars, energy balls, and nut butter.
The health benefits of cashews are also plentiful. Cashews are rich in copper, magnesium, B vitamins, zinc, iron and powerful plant polyphenols. The stems, leaves and fruit from the cashew plant contain compounds that help reduce oxidative damage and inflammation and may also protect against bacterial infections. The current research also supports these findings. A systematic review that examined 33 different clinical trials found that cashews contain anti-inflammatory compounds beneficial to human health. Notably, cashews demonstrate anti-diabetic and anti-cancer effects, according to recent data.
How To Roast Cashews: Two Ways
Roasting cashews is incredibly easy and takes just a few minutes. You can either roast them in the oven or toast them on the stovetop, depending on your preference. Here are some pros and cons of oven roasting versus stovetop roasting cashews:
Pros: Roasting cashews in the oven offers more consistent heat distribution, resulting in an even, golden-brown colour that's been uniformly toasted. It's also a more hands-off approach; once the cashews are in the oven, you can attend to other tasks.
Cons: Oven roasting typically takes longer and requires preheating. Also, due to the enclosed nature of the oven, it can be challenging to monitor the cashews closely, posing a risk of over-roasting if not careful.
Pros: The stovetop method is faster and allows for more control over the roasting process. You can easily adjust the heat and closely monitor the cashews to prevent any risk of burning.
Cons: Stovetop roasting requires constant stirring to ensure an even colour and to prevent the cashews from burning. It also tends to produce a less consistent result than oven roasting, with some cashews potentially being darker than others.
Both methods have their merits. If you want a hands-off approach and uniform result, go for oven roasting. But if you want a quicker process with more control, the stovetop method is the way to go.
How To Roast Cashews: Step By Step (Oven)
Roasting cashews at home is not only easy but also allows you to control the quality and ingredients used in your snacks. Here are the steps to roasting cashews perfectly every time:
- Preheat your oven to 180°C.
- Spread raw cashews on a baking sheet lined with baking paper.
- Bake for 10-12 minutes, stirring occasionally with a spatula, until they are lightly golden.
- Let cool for a few minutes before enjoying or using them in your favourite recipes.
How To Roast Cashews: Step By Step (Stovetop)
- Heat a non-stick pan over medium heat.
- Add raw cashews and toast for 5-7 minutes, stirring frequently until they are lightly browned.
- Remove from heat and let cool before serving or using in recipes.
Now that you know the basics of roasting cashews, it's time to get creative with some delicious recipes.
Roasted Cashews: Deliciously Different Flavours To Enjoy
- Spicy Roasted Cashews: Add your favourite blend of spices like cayenne, paprika, cumin and garlic powder to achieve a deliciously hot and spicy roasted cashew snack.
- Garlic Parmesan Roasted Cashews: The combination of garlic, parmesan, and roasted cashews is simply irresistible! Enjoy this flavour combo as a savoury snack or toss them into your favourite pasta dish for added crunch.
- Maple Cinnamon Roasted Cashews: Sweet, crunchy, and full of festive flavours, maple cinnamon roasted cashews make a great seasonal snack or topping for your morning porridge.
- Rosemary and Sea Salt Roasted Cashews: This takes roasted cashews to the next level as a savoury and aromatic twist on a classic flavour combo. Enjoy them alone, or add them to a cheese platter for an extra touch of elegance.
- Dark Chocolate Covered Roasted Cashews: These decadent treats are perfect for satisfying your sweet tooth without any guilt. Roasted cashews covered in rich dark chocolate make a delicious and indulgent gift or treat for yourself.
How To Store Roasted Cashews
Storing roasted cashews properly is essential to maintaining their freshness and flavour. Here are some tips to guide you:
- Cool Down: Allow your roasted cashews to cool completely before storing them. Storing while still warm can lead to condensation, which might make them soggy.
- Air-Tight Containers: Store your roasted cashews in an airtight container or resealable bag to keep them fresh and crunchy.
- Dark and Cool Place: Keep your roasted cashews in a dark and cool place. Heat and light can affect their flavour and shelf life.
- Refrigeration: If you want your roasted cashews to last longer, you can store them in the refrigerator. They can last for up to 6 months in the fridge.
- Freezing: For even longer storage, you can freeze your roasted cashews. Stored in a freezer-safe container, they can last for up to a year.
Remember to always check your roasted cashews for signs of spoilage before consuming them. If they smell rancid or have visible mould, it's best to throw them out.
Boost Your Cashew Game And Start Roasting Today
Now you know how to roast cashews, you can level up the flavour and aroma in the kitchen! Roasting cashews is a simple process that can significantly elevate any dish. Whether you choose oven roasting for a consistent, hands-off approach, or stovetop roasting for quicker results, you can't go wrong. Enjoy experimenting with the versatilily of nutritious roasted cashews today.
5 Roast Cashew Recipes to Try Today
Banana Acai Bowl with Maple Roasted Cashews
Enjoy the tropical flavours and health benefits of açaí and banana, topped with the delicious crunch of maple-roasted cashews. This bowl is packed with antioxidants, fibre, and healthy fats, making it the perfect breakfast or post-workout snack. Here's how to make it:
- 2 frozen bananas
- 1 açaí pack
- 1/2 cup of almond milk
- 1 handful of spinach (optional)
- 1 tablespoon of chia seeds
- Maple roasted cashews
- A variety of fresh fruits for topping (such as berries, kiwi, mango)
For the Maple Roasted Cashews:
- 1 cup raw cashews
- 2 tablespoons of maple syrup
- A pinch of sea salt
- Preheat your oven to 180°C.
- Toss the cashews with maple syrup and sea salt. Spread them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, stirring occasionally, until they are lightly golden. Let them cool.
- Blend the frozen bananas, açaí pack, almond milk, spinach, and chia seeds in a high-speed blender until smooth.
- Pour the acai mixture into a bowl.
- Top with the maple-roasted cashews and your choice of fresh fruits.
Chai Cashew Smoothie
This smoothie is all about the spiced warmth of chai tea coupled with the creaminess of roasted cashews. A perfect balance of health and flavour, this smoothie is great as a delicious breakfast option or an after-dinner treat.
- 1 cup chai tea (cooled)
- 1 banana
- 1/2 cup roasted cashews (soaked for at least 4 hours)
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract
- A sprinkle of cinnamon (optional)
- Brew a cup of strong chai tea and allow it to cool.
- In a blender, combine the cooled chai tea, banana, roasted cashews, sweetener of choice, and vanilla extract.
- Blend until smooth and creamy, adding more tea if needed to reach your desired consistency.
- Pour into a glass, sprinkle with cinnamon if using, and enjoy your Chai Cashew Smoothie chilled.
Remember, you can always adjust the sweetness or spice level according to your preference. Enjoy.
Roasted Cashew and Cauliflower Soup with Crunchy Pepitas
Delightfully creamy with a nutty twist, this roasted cashew and cauliflower soup is a big bowl of comfort. Its smooth consistency is complemented by a sprinkle of crunchy pepitas, adding a textural contrast that keeps you coming back for more. Here's the recipe:
- 1 large cauliflower head, cut into florets
- 1 cup raw cashews
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- Salt and pepper to taste
- 1/2 cup pepitas (pumpkin seeds)
- Preheat your oven to 200°C.
- Toss cauliflower florets and cashews with 1 tablespoon of olive oil. Spread them out on a baking sheet lined with baking paper.
- Roast for 20-25 minutes, or until the cauliflower is tender and golden.
- Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until they are soft and fragrant.
- Add the roasted cauliflower and cashews to the pot. Pour in the vegetable broth and season with salt and pepper.
- Bring to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Blend the soup using an immersion blender or in a countertop blender until smooth.
- Toast the pepitas in a dry pan over medium heat until they are golden and start to pop.
- Serve the soup hot, topped with the toasted pepitas for an added crunch. Enjoy this warm, comforting bowl of goodness on any chilly day!
Vegan Coconut and Raspberry Cashew Cheesecake with Roasted Cashews
This vegan cheesecake is a delicious blend of creamy coconut, tangy raspberries, and the rich, nutty taste of roasted cashews. It's the perfect dessert for anyone on a vegan or dairy-free diet, but it's so delicious everyone will want a slice!
- 1 1/2 cups roasted cashews (soaked overnight)
- 1 cup pitted Medjool dates
- 1 cup unsweetened shredded coconut
- 1 cup fresh raspberries
- 1 cup coconut milk
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- A pinch of salt
For the Crust:
- To prepare the crust, blend dates, roasted cashews, shredded coconut, and a pinch of salt in a food processor until the mixture sticks together.
- Press the mixture into the bottom of a springform pan. Set aside.
- Blend the soaked cashews, dates, shredded coconut, raspberries, coconut milk, coconut oil, maple syrup, vanilla extract, and a pinch of salt in a high-speed blender until smooth and creamy.
- Pour the cashew mixture over the crust in the springform pan.
- Place in the freezer for at least 3 hours or until set.
- When ready to serve, remove from the freezer and let sit at room temperature for 10 minutes before slicing.
- Top with fresh raspberries and a sprinkle of shredded coconut.
Vietnamese Spring Roll Salad with Roasted Cashews
Experience the vibrant, fresh tastes of a Vietnamese spring roll deconstructed into a salad, topped with crunchy roasted cashews. This salad is light, healthy, and absolutely refreshing. Let's dive into the recipe:
- 2 cups shredded lettuce
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1 cup of fresh Thai basil or mint leaves
- 1 cup fresh coriander leaves
- 2 cups cooked rice noodles
- 1 cup roasted cashews
- 1/2 cup of chopped spring onions
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 tablespoon of finely chopped ginger
- 1 red chilli, finely sliced (optional)
- Start by preheating your oven to 180°C. Lay out the cashews on a baking tray and roast them for about 10 minutes until they are lightly browned. Set them aside to cool.
- In a large bowl, combine the shredded lettuce, shredded carrots, bean sprouts, mint leaves, coriander leaves, and cooked rice noodles.
- For the dressing, whisk together the sesame oil, soy sauce, rice vinegar, honey, minced garlic, finely chopped ginger, and red chilli (if using).
- Pour the dressing over the salad and toss it well to combine.
- Top the salad with the cooled roasted cashews and chopped spring onions.
- Give your salad another quick toss and serve. This Vietnamese Spring Roll Salad with Roasted Cashews makes a great light lunch.
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