My mother, Janet, is the one who veganized this recipe. Unlike some more stubborn southern cooks, my mom actually attempts to make food that my sister (a vegetarian) and I can eat. I especially appreciate her effort because at some extended family functions, I have faced a whole buffet of vegetable dishes liberally doused in cream or flavored with chunks of bacon. Throughout this blog, I plan to showcase some southern family favorites that my mother and I have figured out how to turn into delicious (and healthier!) vegan comfort and party foods.
These cashews are just as appropriate as a snack at a football-watching party as they are as an hors d'oeuvre at a dressy dinner party. They keep very well in an airtight container, so they can be made ahead of time. I serve them at room temperature for what I think is the best flavor, but they're tasty warm, too!
3 cups of cashews, roasted and unsalted
1 Tablespoon Earth Balance, melted (see note)
1/2 teaspoon cayenne
2 teaspoons brown sugar
2 teaspoons sea salt
2 Tablespoons of chopped fresh rosemary leaves (fresh is key here -- do not use dried rosemary!)
- Preheat oven to 375ºF.
- Spread the cashews on an ungreased baking sheet, and bake for 10-12 minutes, until warmed.
- While the cashews are warming, in a large bowl, whisk together the Earth Balance, cayenne, brown sugar, and sea salt. Add the rosemary and stir to combine.
- Using a spatula, toss the warm cashews with the Earth Balance mixture until well combined.
- Let sit for at least a few minutes (I like to let them cool completely), then transfer to a pretty serving bowl. If storing the cashews, let them cool completely, then store in an airtight container.
Note: Earth Balance is a brand of non-dairy butter substitute. For baking and flavor, I have yet to find a butter substitute better than Earth Balance. Thus, it is one of the few products you will see me reference by brand name. However, any vegan butter substitute will do. As I have mentioned before, I prefer to buy the Earth Balance sticks (instead of the tub) because the sticks make measuring for cooking and baking so easy!
Credit where credit is due:
A nod to Ina Garten, very much not-a-vegan, who is apparently the source of the inspiration for this recipe. Also a nod to