Turmeric Cashews


  • 2 cups raw cashews
  • 1/2 tablespoon toasted sesame oil, plus more if needed
  • scant 1/4 teaspoon fine grain sea salt, or to taste
  • half an 8x8-inch sheet nori seaweed
  • 1 1/2 teaspoons sesame seeds
  • scant 1/4 teaspoon cayenne
  • 1/2 tablespoon ground turmeric


  1. Toss the cashews with the sesame oil and sea salt and toast in a 350F oven for 5-10 minutes, or until golden, tossing once along the way. Remove and toast the seaweed for a few minutes. Allow it to cool and crisp, then crumble it. 

  2. Combine the seaweed, sesame seeds, and cayenne in a mortar and pestle, and grind together. In a bowl (one that won't stain) toss the cashews with the sesame spices and turmeric, really go for it. If you need to add a few drops of sesame oil, do so to moisten things up a bit. Taste and adjust the seasonings, to taste.

Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Serves 8


Makes 2 cups.

Inspired by the Turmeric Cashews in The Good Gut: Taking Control of Your Weight, Your Mood, and Your Long-term Health by Justin and Erica Sonnenburg.