These turmeric cashews became one of my favorite snacks of the week. They’re substantial, filling and microbiota friendly. I used the recipe in The Good Gut as a jumping-off point, and flared it out with a few extra spices.
- 2 cups raw cashews
½ tablespoon toasted sesame oil, plus more if needed
Scant ¼ teaspoon fine-grain sea salt, or to taste
Half an 8- by 8-inch sheet nori seaweed
1½ teaspoons sesame seeds
Scant ¼ teaspoon cayenne
½ tablespoon ground turmeric
- Toss the cashews with the sesame oil and sea salt and toast in a 350°F oven for 5–10 minutes, or until golden, tossing once along the way. Remove the cashews and toast the seaweed for a few minutes. Allow it to cool and crisp, then crumble it. Combine the seaweed, sesame seeds and cayenne in a mortar and grind together with a pestle. In a bowl (one that won’t stain) toss the cashews with the sesame spices and turmeric, really go for it. If you need to add a few drops of sesame oil to moisten things up a bit, do so. Taste and adjust the seasonings to taste.
Makes 2 cups.
- Serving Size: 4
Keywords: turmeric cashew