Crunchy, aromatic, and effortlessly flavorful, these herb-roasted cashews are the perfect snack or appetizer for any occasion.
Packed with plant-based protein, fiber, and heart-healthy fats, they make a guilt-free indulgence that satisfies cravings.
Quick to prepare and bake, they’re an easy addition to meal prep, entertaining trays, or a simple everyday treat.
Herb Roasted Cashews
Equipment
- 1 large mixing bowl
- 1 – Rimmed Baking Sheet
- Measuring Spoons (1 tbsp, 1 tsp)
- Spatula or spoon for mixing
Ingredients
- 13 oz. raw cashews
- 1 ½ Tbsp. extra virgin olive oil
- 1 Tbsp. fresh rosemary finely chopped
- 1 tsp. fresh thyme finely chopped
- Freshly ground black pepper to taste
- 1 tsp. kosher salt
Instructions
- Prepare the Cashews: Start by measuring out 13 ounces of raw cashews. Place them in a large mixing bowl, ensuring the bowl is spacious enough to allow for thorough mixing later. Using raw cashews is key because they’ll absorb the flavors of the herbs and oil, creating a rich, nutty taste without being overly oily.
- Add the Olive Oil: Measure 1 1/2 tablespoons of extra virgin olive oil and drizzle it over the cashews. The olive oil acts as a flavor carrier, helping the herbs cling to the nuts and ensuring even roasting. Using high-quality extra virgin olive oil will enhance the aroma and give the cashews a subtle, fruity richness.
- Incorporate Fresh Herbs: Finely chop 1 tablespoon of fresh rosemary and 1 teaspoon of fresh thyme. Sprinkle the herbs evenly over the cashews. These aromatic herbs add layers of savory flavor, with rosemary giving a piney, woodsy note and thyme contributing a gentle earthy sweetness. Take a moment to inhale the fragrance—it’s part of the fun!
- Season with Salt and Pepper: Add 1 teaspoon of kosher salt to bring out the natural flavors of the nuts. Then, grind fresh black pepper over the mixture to taste. The salt enhances the nutty flavor while the pepper adds a mild kick. Stir gently to ensure the seasoning is distributed evenly, coating each cashew lightly but thoroughly.
- Toss Everything Together: Using a spatula or clean hands, toss the cashews, oil, and herbs together until every nut is well-coated. This step is crucial—make sure there are no clumps of herbs or oil pooling in one area. The goal is even flavor distribution so that each bite is perfectly seasoned.
- Arrange on Baking Sheet: Line a rimmed baking sheet with parchment paper or leave it unlined if preferred. Spread the cashews into a single, even layer. Avoid overcrowding; nuts should have space to roast evenly and develop a beautiful golden color. A crowded pan can lead to uneven cooking, with some cashews overdone while others remain pale.
- Roast in the Oven: Preheat your oven to 375°F (190°C). Place the baking sheet in the oven and roast the cashews for 10–12 minutes. Keep a close eye on them after the 8-minute mark, as nuts can go from golden to burnt very quickly. Halfway through roasting, gently stir or shake the pan to ensure even browning. You’ll notice a nutty aroma filling the kitchen as they roast.
- Cool and Serve: Once the cashews are lightly browned and fragrant, remove them from the oven. Allow them to cool slightly on the baking sheet for 5–10 minutes. Cooling lets the nuts firm up and the flavors meld together. Serve warm for a comforting snack, or let them reach room temperature for a crunchy, make-ahead treat.
- Store Leftovers: If you have leftovers, store the cooled cashews in an airtight container at room temperature for up to 1–2 weeks. They maintain their crunch and flavor, making them perfect for snacking anytime or adding to salads, cheese boards, or homemade trail mixes.
Notes
- Use raw cashews for best results; roasted or salted nuts may affect flavor and texture.
- Fresh herbs are preferable to dried for a vibrant, aromatic taste.
- Keep a close eye on roasting time; nuts can burn quickly.
- Stir or shake the pan halfway through roasting for even browning.
- Cashews can be enjoyed warm or at room temperature.
- Adjust salt and pepper to taste; start light and add more if needed.
- This recipe is easily doubled for larger batches.
- Serve as a snack, appetizer, or salad topper.
Chef’s Secrets For Maximum Flavor
For the most flavorful cashews, don’t rush the preparation.
Coating the nuts evenly in olive oil ensures the herbs stick and the nuts roast evenly.
Finely chopping fresh rosemary and thyme releases their essential oils, creating a fragrant, savory aroma that infuses every bite.
When roasting, stay attentive; even a minute too long can change the flavor from perfectly toasted to bitter.
Consider experimenting with additional spices like smoked paprika, garlic powder, or a pinch of cayenne to create a signature twist.
Creative Serving Suggestions Ideas
These herb-roasted cashews are incredibly versatile. Serve them as a simple, crunchy snack alongside tea or coffee, or add them to a charcuterie board for an elegant touch.
They also pair beautifully with roasted vegetables, fresh salads, or grain bowls, adding both texture and protein.
For a creative twist, toss them with dried fruits or drizzle lightly with honey for a sweet-savory treat.
They’re perfect for entertaining, lunchboxes, or a quick midday snack that feels indulgent but remains healthy.
Smart Storage Tips For Longevity
To keep your cashews fresh and crunchy, store them in an airtight container at room temperature for up to two weeks.
Avoid refrigeration, as nuts can absorb moisture and lose their crispiness.
If you make a larger batch, consider freezing portions in a sealed container for up to three months—just allow them to come to room temperature before serving.
Always make sure the cashews are completely cooled before storing; otherwise, trapped heat may cause them to become soggy.
Frequently Asked Questions
1. Can I use other nuts instead of cashews?
Yes! Almonds, pecans, or walnuts work well. Adjust the roasting time slightly depending on the nut’s size and density.
Cashews roast quickly, while almonds and pecans may need a minute or two longer to achieve a golden, crunchy texture.
2. Are dried herbs okay to use?
Dried herbs can be used, but fresh herbs provide the most vibrant aroma and flavor. If using dried, reduce the quantity by about half, as dried herbs are more concentrated.
3. Can I make these cashews in advance?
Absolutely. They can be roasted a day or two ahead and stored at room temperature in an airtight container. Just make sure they are fully cooled before sealing to maintain their crunch.
4. How can I make them spicier?
Add a pinch of cayenne pepper, smoked paprika, or chili powder to the seasoning mix. Start small and taste as you go to avoid overwhelming the natural nutty flavor.
5. Can I use salted cashews?
It’s best to use raw, unsalted cashews. Salted nuts may become too salty once combined with additional seasoning, and the flavor balance may be affected. If only salted nuts are available, reduce or omit the added kosher salt in the recipe.
