Name: Thai Curry Cashew Clusters
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cup 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; 1/2 tsp ground ginger; 1/4 tsp ground turmeric

Thai Curry Cashew Clusters

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

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Snack

Servings 12

Ingredients

2 cup 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
1/2 tsp ground ginger
1/4 tsp ground turmeric

Instructions

Preheat your oven to 325ºF and line a baking sheet with parchment paper.
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.
Transfer to the prepared baking sheet and spread it out into a single layer.
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.
Allow to cool on the tray (they will go more crunchy as they cool). Store in an airtight container.