turmeric cashews

Heidi Swanson’s Turmeric Cashews

  • Author: Heidi Swanson
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 13 minutes
  • Category: Appetizer
  • Method: Bake
  • Cuisine: California


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


  1. 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