Vegan Pumpkin Spice Cashews
Hello & Happy Friday!!
This weekend is the first weekend in a long time that I’m not cooking as a much needed break is warranted lol. While Cooking is my safe haven, creative outlet, and much more..
We can’t be “go go go” all the time. As a result of that lifestyle I find we miss the moments to be present and truly soak up life. So I’m going back to NYC for the weekend to get some R&R and catch up with good friends! After living in the NYC for upwards of 9 years, it will forever hold a special place in my heart as it’s not only one of the most exciting places to live, but it brought me so much joy to my life.
For many the city can chew you up and spit you out.
However, I met my husband just 2 months after moving back, found my calling in nutrition, got a huge scholarship to NYU (still in shock), finished grad school, got married, all while running EDS. (phew) I moved back to the city with just a few thousand dollars and the goal of finishing college and I found so much more than that. That being said, no matter where life takes me, I’ll always be all about NYC!
When it comes to the weekend, I’m all about easy recipes. While some snacks you can easily pick up, I love to make everything from scratch to have more control with the sugar content and remove any additives etc. One of the easiest concepts is roasted nuts! You can flavor them with sweet or savory items, use fresh herbs, and the list goes on. With that in mind, I knew I had to do an effortless fall inspired roasted nuts and the Pumpkin Spice Nuts were born!!
What’s fab about this recipe, is everything! It’s literally less than 5 ingredients, quick, easy, affordable, sweet, a lil savory, can easily be made in bulk, perf for entertaining, and my new favorite recipe!
If you love all things pumpkin or simply crave quick and easy fall concepts, you have to try this recipe for vegan Pumpkin Spice Cashews!!
Why this recipe rocks:
Perf for fall
Can easily be made in bulk
Pumpkin lovers dream
Eat Drink Shrink
Yields 2 cups
15 minPrep Time
15 minTotal Time
- 2 cups organic cashews
- 2 tablespoons coconut sugar or cane sugar
- 2 tbsp coconut oil
- 1 tablespoon pumpkin spice
- Preheat oven at 350 degrees. Add the sugar, oil, and pumpkin spice to a pan. Heat for 3 minutes and combine, add in the nuts. Toss and coat all the nuts. then bake.
- Spread the cashews evenly on a baking sheet lined with parchment paper.
- Bake at 350 degrees for 10 minutes; toss halfway through and bake for an additional 10 minutes, taking care not to burn them.
- Let them cool before serving.