AuthorLeah St John, CHN
RatingDifficultyBeginner

Packed with flavor and easy to make, these crunchy Thai Curry Cashew Clusters are a wonderful plant-based snack!

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Yields12 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 2 cups cashews
 3 tbsp pumpkin seeds
 3 tbsp sunflower seeds
 2 tbsp sesame seeds
 2 tbsp maple syrup
 1 tbsp lime juice
 1 tbsp Red Thai Curry Paste
 1 tbsp low-sodium Tamari
 ½ tsp ground ginger
 ¼ tsp ground turmeric

1

Preheat your oven to 325ºF and line a baking sheet with parchment paper.

2

To a bowl add the maple syrup, lime juice, curry paste, tamari, ginger, and turmeric. Whisk until smooth. Add in the cashews and seeds, and stir until well combined.

3

Transfer to the prepared baking sheet and spread it out into a single layer.

4

Bake for 25 to 30 minutes, stirring after 10 minutes. Check frequently after they've been in the oven for 15 minutes, to make sure they aren't burning.

5

Allow to cool on the tray (they will go more crunchy as they cool). Store in an airtight container.

Notes
6

A serving is 1/4 cup.

7

Store in an airtight container at room temperature for up to 1 week, the fridge for up to 3 weeks, or freeze for up to 3 months.

Category

Ingredients

 2 cups cashews
 3 tbsp pumpkin seeds
 3 tbsp sunflower seeds
 2 tbsp sesame seeds
 2 tbsp maple syrup
 1 tbsp lime juice
 1 tbsp Red Thai Curry Paste
 1 tbsp low-sodium Tamari
 ½ tsp ground ginger
 ¼ tsp ground turmeric

Directions

1

Preheat your oven to 325ºF and line a baking sheet with parchment paper.

2

To a bowl add the maple syrup, lime juice, curry paste, tamari, ginger, and turmeric. Whisk until smooth. Add in the cashews and seeds, and stir until well combined.

3

Transfer to the prepared baking sheet and spread it out into a single layer.

4

Bake for 25 to 30 minutes, stirring after 10 minutes. Check frequently after they've been in the oven for 15 minutes, to make sure they aren't burning.

5

Allow to cool on the tray (they will go more crunchy as they cool). Store in an airtight container.

Notes
6

A serving is 1/4 cup.

7

Store in an airtight container at room temperature for up to 1 week, the fridge for up to 3 weeks, or freeze for up to 3 months.

Thai Curry Cashew Clusters