Cashews, oh how I love thee. But I don’t love the soybean oil and other ingredients that you are often roasted in. And eating you raw just isn’t the same. So that is why I decided to roast my own cashews in coconut oil, and boy am I glad I did. This has become one of our favorite snacks and I always make sure we have them on hand. Especially since these pretty little nuts are packed with energy, antioxidants, minerals and vitamins, and make a perfect snack for in between meals.
Roasting your own cashews is super easy and these babies taste better than any store-bought cashews I’ve ever had.
First, soak your raw cashews in water and salt for an hour.
Nuts contain phytic acid and soaking them breaks the acid down, allowing for better absorption into your body. Nuts also contain high amounts of enzyme inhibitors and soaking them neutralizes the enzymes allowing for proper digestion. I also think soaking them makes them a little more crispy and delicious too.
Next, drain cashews and pour 1/4 cup of melted coconut oil over top and mix until covered thoroughly.
Bake at 250° for 20 minutes, remove to mix around and flip, then bake for another 20 minutes or until golden brown. Remove and sprinkle with salt to taste.
Don’t these look tasty?
4 cups Raw Cashews
1/4 cup Coconut Oil
Salt to taste (I use Pink Himalayan Crystal Sea Salt)
- Soak raw cashews in water with a teaspoon of salt for an hour
- Pre-heat oven to 250°
- Drain and spread onto baking sheet
- Pour melted coconut oil over cashews and mix until covered thoroughly
- Bake for 20 minutes, remove to flip and bake for another 20 minutes or until golden brown
- Remove and sprinkle with salt to taste