by Buffy Ellen
Hello there! After a week of no doubt chocolate up to your ears this Easter (which I hope included some healthier options like my Caramel Creme Eggs), I thought it time for us to dabble in a little something savoury to spice up your weekend.
And so spice we will, with these lovely crunchy Golden Turmeric Cashews. After five years of almost exclusively plant-based cooking, I’ve come to realise that there are three big makers (or breakers) when it comes to creating meat/dairy/egg free food that tastes as good as its fleshier counterparts. Creaminess, sauciness, and spice. Essentially, when you remove that steak, bacon or cheese from your plate, you're taking away a lot of richness, creaminess, and flavour. Without adding these back in, your resulting meal may end up tasting a little lack lustre.
The good news is that we can achieve all this flavour and more, by simply adding these same elements back into our plant-loving meals. And, at the same time, reap the incredible health benefits (anti-inflammatory, antioxidant, vitamin and mineral rich) that plant based foods have to offer. Not to mention leaving our planet in a much better state for our children and grandchildren, as well as reducing the pain caused to the millions of animals around the world enslaved in the animal agricultural industry. (Side note – definition of enslaved = causing someone else to become the legal property of another, lose their freedom of action, and be forced to obey them. So fairly accurate).
I digress. The point being, if we can recreate that same feeling of creaminess, sauciness and spice, then the holy trinity of taste can still be ours. These delicious Golden Turmeric Cashews show you how to create step one and three of that triangle, and by sprinkling over a salad along with a tasty dressing, voila – you’ll be a culinary queen/king in no time.
Yes these crunchy Golden Turmeric Cashews are…
So grab yourself a bowl, a few easy pantry ingredients (note – we’re whipping out the 80’s curry powder here, don’t be scared now - it’s amazing), and bake yourself a batch of these lovely crunchy cashews this weekend. I’ve included a fully raw dehydrated version, as well as an easy oven version if you don't have a dehydrator (although I love mine, and use this one from our store here).
If you’re in New Zealand or Australia, like me you'll have another long weekend ahead – in honour of ANZAC day. For my friends outside of Australasia, I’ve written about ANZAC day before and shared my favourite Healthy Anzac Biscuit/Cookie recipe here. If you haven’t made ANZAC biscuits before you have to try them! Think creamy, sweet and caramel-like oats, all combined into a crispy cookie.
But before you do that, try these gorgeous Golden Turmeric Cashews. I've spoken about the benefits of turmeric many times now, in my original Turmeric Butter post here, my Mango and Turmeric Cheesecake here, and my recent Sunshine Turmeric Lattes here. So if you'd like to learn more about this wonderful anti-inflammatory and antioxidant fuelled spice check those out there.
Meanwhile if you make these insanely delicious cashews, share your pics with me on Instagram (tag me @begoodorganics and #beoodorganics in the main caption, and @begoodorganics in the image so I don’t miss you from my feed), share your recreation on my Facebook page here, or leave me a comment below.
We had such a blast in Matakana last weekend (if you follow me on Instagram, you will have seen a few snaps and Insta stories). So we’ve gone and booked another little getaway this weekend, out west of Auckland to the windy black sand beach of Piha. If any of you are from around there, or know of some favourite spots to walk, swim, or eat – let me know! I’ll be posting on Instagram over the weekend so come over and connect with me there.
Have a fabulous weekend, long or regular, and til next week as always, stay happy and well.
PS If you like this recipe, pin it on Pinterest, share it on Facebook or Twitter, or recreate it on Instagram - I love seeing what you're up to. As you know I share all my recipes here entirely for free, all I ask from you in return is to share them with your friends! If you're not already subscribed to my weekly recipe emails, be sure to do that here, and don't miss my next video by subscribing to my YouTube channel here.
Please note - if you are wanting to meet any of the specific dietary requirements above, please read my notes below the recipe.Makes 3 cups
Takes 5 minutes (+ 20 mins to bake / overnight to dehydrate)
Want to make this recipe but missing an ingredient? Simply click on the ingredient link to go to our store and order it online. We deliver to NZ, Australia and internationally daily.
Always use certified organic, local and fairly traded ingredients wherever possible
3 c cashews (soaked 2 hours) 2 tbsp curry powder 1 tsp turmeric powder 2 tsp coconut sugar ¾ tsp sea salt Pinch cayenne pepper (optional)
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
PS - the plates, linen and tableware I’ve used are from Citta Design and Father Rabbit.
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
by Buffy Ellen
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I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you! READ MORE HERE...
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