Savory, salty, crunchy and healthy — what more could you ask for?
Finally, a snack that both Chris and I agree on. A problem (I don’t know if I should even call it a problem lol) that Chris and I face is our snack choices is that I always want sweet and he always wants savory. Well, I finally crossed over to the savory side because this snack had us both in love at first bite.
We put together a video rounding up 5 vegan travel snack recipe ideas, and this recipe has got to be one of my favorites (ever). It’s savory with a touch of sweet, and perfectly balanced out with the veggies so you don’t get a huge kick of curry.
We made this video for our YouTube channel in collaboration with iHerb, and I would definitely recommend you check them out if you are interested in discounted groceries, loyalty credit + 5% off your order!
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
Line a large baking sheet with parchment paper and preheat oven to 400F.
Spread raw cashews on the baking sheet and place into the oven for 8 minutes.
In the meantime, make the flavoring. In a large bowl, mix all of the remaining ingredients (except for the freeze dried vegetables) until uniform. Once the cashews are done, cool until easy to handle and add to the mixture. Carefully mix until all of the cashews are coated.
Place the seasoned cashews back onto the baking sheet, then place back into the oven for 4 more minutes.
Remove from the oven, cool completely, then toss in a clean large bowl with the freeze dried vegetables.
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