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!
