1 1/2tablespoonsmelted coconut oilolive oil will work too
1tablespooncurry powder
1teaspooncumin seeds
2teaspoonsraw sesame seeds
3/4teaspoonfine salt
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Instructions
Preheat oven to 325 degrees F. Put cashews into a bowl, then drizzle with coconut oil and stir to coat. Add remaining ingredients and stir to coat completely, scraping the bottom of the bowl.
Spread onto a parchment lined baking sheet, then bake for 12-14 minutes, until lightly browned and aromatic. (Watch carefully so they don’t burn.)
Remove from oven and let cool completely, as they will continue cooking as they come to room temperature. Will keep in a sealed glass jar for 1 month.
Notes
note: not all of the sesame & cumin seeds will stick, but they infuse the cashews as they roast. If you have some left in the jar when you finish eating the cashews, they are a delicious soup topping, or to sprinkle on toast with mashed avocado.