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    Home » Recipes » Vegan Finger Foods

    Vegan bacon bits (oven or air fryer!)

    Nov 22, 2022 by Becky Striepe
    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print

    Smoky, salty, slightly-sweet vegan bacon bits only have four ingredients, and they're a snap to make in the oven or air fryer. Eat them on their own or use them anywhere you'd use conventional bacon bits!

    bowl of vegan bacon bits on a table

    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 to indulge in some bacon-y goodness. These bacon cashews can bring all of that good, bacon flavor in a healthier, cruelty-free package.

    Jump to:
    • About the bacon flavoring
    • Oven vs. air fryer cooking directions
    • Don't burn your cashews!
    • Serving suggestions
    • How to store
    • Vegan bacon bits recipe

    About the bacon flavoring

    So, remember last week, when I said that my kid 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 vegan bacon bits?"

    raw cashews on a table with containers of molasses, liquid smoke, and salt

    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!

    bottle of liquid smoke on a kitchen towel

    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.

    image collage showing the cashews before and after mixing the flavoring, then on a baking sheet and in an air fryer basket

    Oven vs. air fryer cooking directions

    Really, the big difference between making vegan bacon bits in the air fryer vs. the oven is that the air fryer is faster.

    In the oven, these take between 12 and 20 minutes to cook. In the air fryer, they are ready in five to 10 minutes!

    The total cooking time depends on a number of factors, including how old your cashews are, the conditions of your air fryer or oven, etc. It's a wide cooking range, because it's easy to burn nuts when you're roasting them, and that's essentially what this recipe is.

    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, vegan bacon bits, still warm from the oven or air fryer are a real delight.

    You do need to keep an eye on these, no matter which method you use. If you're baking, stir frequently. For the air fryer, shake that basket well and often to prevent burning.

    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!

    Your vegan bacon bits are ready when the pan/air fryer basket is on the dry side, the cashews have darkened a bit, and the house smells amazing.

    If you taste a piece for doneness, don’t worry if it’s still a little bit chewy. It will get crunchier once it cools completely. Trust me: I burnt my first batch, because I was waiting for them to get crunchy. Don't let that happen to you!

    green salad with creamy dressing and vegan bacon bits on top

    Serving suggestions

    Use these anywhere that you'd use conventional bacon bits, like Bacos. I love these:

    • over a green salad with creamy ranch dressing
    • sprinkled onto a loaded baked potato or baked potato bites
    • added to tacos or a wrap for some extra crunch and bacony flavor
    • sprinkled onto creamy soups

    If you think a dish could benefit from a little smoky-sweet-salty crunch, these vegan bacon bits are here for you!

    How to store

    After baking, let them cool on the pan or in the air fryer basket for 10-15 minutes, then transfer to your storage container. Do not cover these until they're completely cool, to prevent condensation. Condensation can cause mold!

    Your vegan bacon bits will keep for up to three to five days in an airtight container at room temperature. 

    green salad with creamy dressing and vegan bacon bits on top

    Vegan bacon bits recipe

    Smoky, salty, slightly-sweet vegan bacon bits only have four ingredients, and they're a snap to make in the oven or air fryer. Eat them on their own or use them anywhere you'd use conventional bacon bits.
    Prevent your screen from going dark
    5 from 2 votes
    Print Pin Rate
    Course: Snack
    Cuisine: Vegan
    Keyword: bacon cashews, cashew bacon, vegan bacon bits
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 16 servings
    Calories: 141kcal
    Author: Becky Striepe

    Ingredients

    • 3 cups raw cashew halves and pieces
    • 2 teaspoons salt
    • 3 tablespoons liquid smoke
    • 2 tablespoons blackstrap molasses

    Instructions

    Oven directions

    • Preheat the oven to 350° F.
    • 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 12-18 minutes, stirring every 3-4 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.

    Air fryer directions

    • Pour the cashews into your air fryer basket, and cook at 350° F for 5-10 minutes, shaking every 2 minutes to make sure they cook evenly and to check for doneness. During the last 2 minutes, you should shake/check every minute to avoid burning. The line between done and burnt can be thin with this recipe.

    When they're ready

    • Your vegan bacon bits are ready when the pan/air fryer basket 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.
    • Let them cool to room temperature – about 10-15 minutes – then transfer to your storage container of choice. DO NOT cover them until they cool completely, because then you'll get condensation in your container, and that will make your cashews moldy. 

    Equipment

    • Air Fryer optional

    Video

    Notes

    The variance in baking time depends on a lot of things. Humidity in your kitchen and the size of your cashew pieces are two examples of things that will impact cooking time.
    Your bacon cashews will keep for up to 3-5 days in an airtight container at room temperature. 
    You can cut this recipe in half. Just note that they will cook more quickly in the air fryer, because of the reduced volume. Check in every 2 minutes, and if they're not done at the 5-minute mark, check in every minute, so you don't burn them.

    Nutrition

    Nutrition Facts
    Vegan bacon bits recipe
    Amount per Serving
    Calories
    141
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    2
    g
    10
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    6
    g
    Sodium
     
    301
    mg
    13
    %
    Potassium
     
    196
    mg
    6
    %
    Carbohydrates
     
    9
    g
    3
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    4
    g
    8
    %
    Vitamin C
     
    0.1
    mg
    0
    %
    Calcium
     
    14
    mg
    1
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Faith G

      June 18, 2022 at 7:27 pm

      5 stars
      Dangerously delicious

      Reply
      • Becky Striepe

        June 19, 2022 at 10:58 am

        Haha accurate!

        Reply
    2. Kathy

      February 24, 2018 at 12:56 pm

      5 stars
      This 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.

      Reply
      • Becky Striepe

        February 24, 2018 at 1:23 pm

        Ooh I need to try it with walnuts. Great idea! And thank you. :)

        Reply
    3. Starr

      February 03, 2017 at 12:34 pm

      I 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 :-D

      Reply
      • Becky Striepe

        February 03, 2017 at 12:36 pm

        Ooh I love that you used pumpkin seeds! I'll add a note about that in the recipe for folks allergic to cashews!

        Reply
      • Becky Striepe

        February 03, 2017 at 12:36 pm

        Did you reduce the cooking time? I feel like they'd roast faster.

        Reply
        • Starr

          February 17, 2017 at 12:55 pm

          Sorry 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 ????).

          Reply
          • Becky Striepe

            February 17, 2017 at 1:54 pm

            Not at all! Thank you, Starr!

            Reply
    4. Dianna

      June 23, 2016 at 12:45 am

      Thanks for this yummy recipe. Made it tonight and we loved it.

      Reply
      • Becky Striepe

        June 23, 2016 at 8:15 am

        You are so welcome!

        Reply
    5. Sina @ Vegan Heaven

      March 23, 2016 at 5:07 am

      Such a cool idea, Becky! I love cashews and I'll have to give this a try. Thanks for sharing! :-)

      Reply
      • Becky Striepe

        March 23, 2016 at 7:52 am

        Thank you, Sina!

        Reply
    6. Linda @ Veganosity

      March 21, 2016 at 12:50 pm

      Liquid smoke is magic. I have a Portobello mushroom "bacon" recipe on my blog that's so good. I can't wait to try these.

      Reply
      • Becky Striepe

        March 21, 2016 at 1:11 pm

        It really is. I'll have to make your bella bacon!

        Reply
    7. Lucie @WIN-WIN FOOD

      March 20, 2016 at 5:33 pm

      Vegan 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

      Reply
      • Becky Striepe

        March 20, 2016 at 7:58 pm

        Could not agree more! Vegan bacon forever!

        Reply
    8. The Vegan 8

      March 19, 2016 at 4:06 am

      Wow, 2 of my favorite ingredients! Liquid smoke and molasses....oh and of course, cashews! These look and sound insane!

      Reply
      • Becky Striepe

        March 19, 2016 at 8:10 am

        Thank you, Brandi!

        Reply
    9. Alisa @ Go Dairy Free

      March 19, 2016 at 12:46 am

      These are so clever Becky! And they use ingredients that I always have on hand - pinned to try!

      Reply
      • Becky Striepe

        March 19, 2016 at 8:11 am

        Thank you, Alisa!

        Reply
    10. Sophia @veggies don't bite

      March 18, 2016 at 10:50 pm

      I love flavored nuts! And I love the sweet and smoky combo!

      Reply
      • Becky Striepe

        March 19, 2016 at 8:11 am

        Thank you, Sophia! They're addictive for sure.

        Reply
    11. Aimee / Wallflower Girl's Kitchen

      March 18, 2016 at 4:06 pm

      Oh my god! I am so trying these! And I have all the ingredients... wooooooo!

      Reply
      • Becky Striepe

        March 18, 2016 at 4:19 pm

        Hurrah! You're going to love them. I put them on everything!

        Reply
    12. Jenn

      March 18, 2016 at 9:21 am

      Oh 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!

      Reply
      • Becky Striepe

        March 18, 2016 at 9:25 am

        Thank you, Jenn!

        Reply
    13. Martie

      March 18, 2016 at 8:30 am

      You'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!

      Reply
      • Becky Striepe

        March 18, 2016 at 8:42 am

        Thank you, Martie!

        Reply
    14. April J Harris

      March 11, 2016 at 2:17 am

      What 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.

      Reply
    15. Andrea

      March 07, 2016 at 5:16 pm

      Interesting 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!

      Reply
      • Becky Striepe

        March 07, 2016 at 6:18 pm

        Thank you! Yeah, when I looked at the pan after the first batch, I definitely felt daunted! Luckily, it soaks off!

        Reply
    16. Natalie | Feasting on Fruit

      March 07, 2016 at 12:39 pm

      Hello 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 :)

      Reply
      • Becky Striepe

        March 07, 2016 at 12:50 pm

        Thank you! Yeah, it's funny how inspiration can work sometimes, isn't it?

        Reply
    17. Ricki

      March 07, 2016 at 10:19 am

      These sound STELLAR, Becky! I can't wait to try them--and I know my hubby will love them, too. :)

      Reply
      • Becky Striepe

        March 07, 2016 at 11:16 am

        Thank you, Ricki! They're so addictive!

        Reply
    18. Cadry

      March 07, 2016 at 10:15 am

      What 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!

      Reply
      • Becky Striepe

        March 07, 2016 at 11:17 am

        Ooh tell me more about cashew feta!

        Reply
        • Cadry

          March 18, 2016 at 10:26 am

          The 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!

          Reply
          • Becky Striepe

            March 18, 2016 at 10:37 am

            Oh cool! I love that she leaves them whole - I bet that gives you a similar experience to animal feta when you eat it.

            Reply

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    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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