Bacon Cashews only have four ingredients, and they’re a total snap to make. Eat them on their own or use them to top soups, salads, or your favorite bowl!
Often, when I tell someone that I’m vegan, after they ask me how I live without cheese, they wax poetic about loving bacon. Y’all, I get it. Bacon tastes good. That salty, smoky, savory crunchiness is addictive (literally!)
But you don’t have to harm animals and clog your arteries to indulge in some bacon-y goodness. These bacon cashews can bring all of that good, bacon flavor in a healthier, cruelty-free package.
PSST! Got an air fryer? You can use it to cook your bacon cashews in about half the time. Check out my recipe for Air Fryer Bacon Cashews for that full recipe.
Flavoring Bacon Cashews
So, remember last week, when I said that Darrol Henry dips his cashews into BBQ sauce? Obviously, I was curious about how they tasted, so I tried one. Delicious! They actually tasted slightly bacony to me at first, and I thought, “Oh my gosh. What if I made bacon cashews?”
Of course, there are no bacons in these cashews. The secret ingredient to these crunchy, rich, smoky bacon cashews is liquid smoke.
I used to be afraid of liquid smoke. It seemed like a fake ingredient to me, but after seeing it in lots of recipes and doing some research on how to make it, I’ve laid my fears to rest.
It turns out it really is made from smoke!
You might not think about it when you taste it, but bacon is also slightly sweet.
Since it was my molasses-y homemade BBQ sauce recipe that gave me this idea in the first place, I am using molasses to add sweetness and depth to this recipe.
If you can’t find blackstrap molasses at the store, you can substitute maple syrup, but I really feel like the molasses gives this recipe a distinct flavor that’s worth the hunt.
Don’t burn your cashews!
If you’ve never roasted your own nuts, you’re in for such a treat! It’s super easy to do, and the results make the house smell amazing. And fresh, smoky roasted bacon cashews, still warm from the oven are a real delight.
Unlike most oven recipes, you do need to keep an eye on these cashews while they roast toward the end of the baking cycle.
Roasted nuts darken slightly when they’re ready, and the line between not done and overdone is thin. Keep an eye, and don’t skip the stirring. It’s key to preventing a burnt mess!
Bacon Cashews: 4 Ingredients, Less than 30 Minutes
Ingredients
- 3 cups raw cashews – I recommend whole cashews for this recipe, but you can use halves and pieces. Just reduce the baking time by 4-8 minutes.
- 2 teaspoons salt
- 3 tablespoons liquid smoke
- 2 tablespoons blackstrap molasses
Instructions
- Preheat the oven to 350F.
- In a large bowl, toss together all of the ingredients, making sure to coat the cashews really well (and really evenly!).
- Spread the cashews out on on a cookie sheet lined with a Silpat or parchment paper. If there’s any liquid left in the bowl, use a spoon or rubber spatula to scrape it out, and drizzle it over the cashews.
- Bake for 16-20 minutes, stirring every 4 minutes, being especially careful to check the cashews on the edges of the pan. Those will burn first, so make sure to stir thoroughly each time. During the last 4 minutes, I recommend checking on these babies every minute or two, to prevent burning. You don’t have to stir every minute, but definitely check in. The variance in baking time depends on a lot of things. Whole cashews will need more time, halves and pieces will need less (maybe even less than 16, so keep a close eye!). Humidity in your kitchen will also impact cooking time. Your bacon cashews are ready when the pan is on the dry side, the cashews have darkened a bit, and the house smells amazing. If you taste one while it’s cooking, don’t worry if it’s a little bit chewy – like coconut bacon, these bacon cashews will get crunchier once they’re cooled. Trust me: I burnt my first batch, because I was waiting for them to get crunchy. Don’t be like me!
- Let them cool to room temperature – about 10-15 minutes – then transfer to your storage container of choice. DO NOT store them until they cool completely, because then you’ll get condensation in your container, and that will make your cashews moldy.
- Your bacon cashews will keep for up to 2-3 days in an airtight container at room temperature. And, I’ll be honest, I kept mine for a full week and lived to tell the tale. But officially, I am saying 2-3 days.
Kathy
February 24, 2018 at 12:56 pmThis is a great recipe. I had walnuts so I used them instead and used a bit lower temperature. They are a wonderful substitute for bacon bits in a salad. Thank you very much.
Becky Striepe
February 24, 2018 at 1:23 pmOoh I need to try it with walnuts. Great idea! And thank you. 🙂
Starr
February 3, 2017 at 12:34 pmI finally got around to making these… except I used pumpkin seeds because I was out of cashews… They were so good!!! I was scarfing them down so fast, there were hardly enough left to go into the stuffed yams (which they were intended for)… Thanks for the recipe 😀
Becky Striepe
February 3, 2017 at 12:36 pmOoh I love that you used pumpkin seeds! I’ll add a note about that in the recipe for folks allergic to cashews!
Becky Striepe
February 3, 2017 at 12:36 pmDid you reduce the cooking time? I feel like they’d roast faster.
Starr
February 17, 2017 at 12:55 pmSorry for the delay, I missed the question… I baked them for the same amount of time, and stirred them just once at the 10 minute mark (I’m lazy that way ????).
Becky Striepe
February 17, 2017 at 1:54 pmNot at all! Thank you, Starr!
Dianna
June 23, 2016 at 12:45 amThanks for this yummy recipe. Made it tonight and we loved it.
Becky Striepe
June 23, 2016 at 8:15 amYou are so welcome!
Sina @ Vegan Heaven
March 23, 2016 at 5:07 amSuch a cool idea, Becky! I love cashews and I’ll have to give this a try. Thanks for sharing! 🙂
Becky Striepe
March 23, 2016 at 7:52 amThank you, Sina!
Linda @ Veganosity
March 21, 2016 at 12:50 pmLiquid smoke is magic. I have a Portobello mushroom “bacon” recipe on my blog that’s so good. I can’t wait to try these.
Becky Striepe
March 21, 2016 at 1:11 pmIt really is. I’ll have to make your bella bacon!
Lucie @WIN-WIN FOOD
March 20, 2016 at 5:33 pmVegan bacon everything rocks! Really, what do we need the cholesterol packed “real” thing for? Cashews sound like the perfect thing to “baconize”! Can’t wait to try this recipe 🙂 I’m thinking game day snacking
Becky Striepe
March 20, 2016 at 7:58 pmCould not agree more! Vegan bacon forever!
The Vegan 8
March 19, 2016 at 4:06 amWow, 2 of my favorite ingredients! Liquid smoke and molasses….oh and of course, cashews! These look and sound insane!
Becky Striepe
March 19, 2016 at 8:10 amThank you, Brandi!
Alisa @ Go Dairy Free
March 19, 2016 at 12:46 amThese are so clever Becky! And they use ingredients that I always have on hand – pinned to try!
Becky Striepe
March 19, 2016 at 8:11 amThank you, Alisa!
Sophia @veggies don't bite
March 18, 2016 at 10:50 pmI love flavored nuts! And I love the sweet and smoky combo!
Becky Striepe
March 19, 2016 at 8:11 amThank you, Sophia! They’re addictive for sure.
Aimee / Wallflower Girl's Kitchen
March 18, 2016 at 4:06 pmOh my god! I am so trying these! And I have all the ingredients… wooooooo!
Becky Striepe
March 18, 2016 at 4:19 pmHurrah! You’re going to love them. I put them on everything!
Jenn
March 18, 2016 at 9:21 amOh man, this is so creative! I could see adding these to quite a few dishes! Or just snacking on them right out of the bowl!
Becky Striepe
March 18, 2016 at 9:25 amThank you, Jenn!
Martie
March 18, 2016 at 8:30 amYou’ve managed to combine two of my favorite flavors! I ADORE cashews, and a bottle of liquid smoke never lasts long at our house. Thanks for sharing!
Becky Striepe
March 18, 2016 at 8:42 amThank you, Martie!
April J Harris
March 11, 2016 at 2:17 amWhat a fabulous way to create a wonderful flavour combination. Cashews are one of my favourite nuts and I can’t wait to give this a try! Sharing. Thank you for bringing this wonderful recipe to the Hearth and Soul Hop, Becky.
Andrea
March 7, 2016 at 5:16 pmInteresting recipe! All of the savory snacks (usually Indian) I’ve made with cashews have been delicious, and I’m sure these are great, too! I love that you included clean-up advice. Sometimes the ‘residue’ can be quite daunting!
Becky Striepe
March 7, 2016 at 6:18 pmThank you! Yeah, when I looked at the pan after the first batch, I definitely felt daunted! Luckily, it soaks off!
Natalie | Feasting on Fruit
March 7, 2016 at 12:39 pmHello delicious smoky sweet savory snack! Or topping, I really like the salad topping idea. Love the inspiration for this too, inspiration comes from everywhere even the littlest things 🙂
Becky Striepe
March 7, 2016 at 12:50 pmThank you! Yeah, it’s funny how inspiration can work sometimes, isn’t it?
Ricki
March 7, 2016 at 10:19 amThese sound STELLAR, Becky! I can’t wait to try them–and I know my hubby will love them, too. 🙂
Becky Striepe
March 7, 2016 at 11:16 amThank you, Ricki! They’re so addictive!
Cadry
March 7, 2016 at 10:15 amWhat a great idea! I love finishing my salads with a handful of coconut bacon or cashew feta. This is a perfect joining of the two. I’ve got to try it!
Becky Striepe
March 7, 2016 at 11:17 amOoh tell me more about cashew feta!
Cadry
March 18, 2016 at 10:26 amThe recipe is from Vegan Eats World. It’s in a recipe for a whole salad, but I make the cashew feta part of it way more often. She softens raw cashew pieces and then marinates them in lemon juice, spices, and oil. The cashews are still nut-shaped, and so it’s not the kind of feta that would “fool” anyone. However, it’s such a great salad topper!
Becky Striepe
March 18, 2016 at 10:37 amOh cool! I love that she leaves them whole – I bet that gives you a similar experience to animal feta when you eat it.