Toasted Cashews with Tamari and Seaweed

toasted cashews with tamari and seaweed in a square white ceramic bowl on a yellow cloth

We all need to eat more nuts and seaweed. Many of us dislike foods that are good for us (kale comes to mind), but there’s nothing heroic about eating these tamari and seaweed coated cashews. Not a single member of my family likes to eat seaweed, yet these cashews disappear in a flash shortly after I make them.

The reason: They’re scrumptious. Savory, salty and only slightly sweet, these toasted cashews are addictive. Toasting blends the seaweed and tamari flavors. I don’t tell anyone they’re made with seaweed, and no one asks.

They’re a little sweet because you need a sticky substance to make the seaweed adhere to the cashews. I use coconut nectar which is quite sweet as well as very sticky. You could also use honey or rice syrup or maple syrup for the same purpose. Sesame seeds add texture and even more goodness.

These cashews are easy to make. You could use other nuts, but I like the muted flavor of cashews because it doesn’t compete with the tamari and seaweed. Simply coat the raw cashews with coconut nectar and tamari, dust on the dried seaweed, sesame seeds and salt, and bake for 35-45 minutes. Cool. Eat. It’s hard to believe these delicious cashews are also good for you.

Springhouse Turtle Eats

Toasted Cashews with Tamari and Seaweed

By Springhouse Turtle Serves: many
Prep Time: 30 Cooking Time: 35-45 minutes Total Time: 65-75 minutes

Sweet and savory, these delicious toasted cashews with tamari and seaweed are good for you too.


  • 2 pounds raw cashews (whole or pieces)
  • 1 tablespoon coconut nectar
  • 1 1/2 tablespoons tamari (or coconut aminos if sensitive to soy)
  • 1/2 cup dried seaweed, finely chopped
  • 1/4 cup sesame seeds
  • 1 teaspoon salt



Preheat oven to 275 degrees F.


Cover a baking sheet with parchment paper. Set aside.


In a small bowl, whisk the coconut nectar and tamari together.


In a medium bowl, toss the cashews with the coconut nectar and tamari until thoroughly coated.


In another small bowl, mix the seaweed, sesame seeds and salt.


Dust the cashews with the seaweed mix, and stir to blend completely.


Spread the cashews out on the prepared baking sheet.


Bake for 35-45 minutes, until the cashews are a golden brown color.


Remove from oven and allow to cool completely.

Put the raw cashews into a large bowl.

Mix the tamari and coconut nectar and toss with the cashews to coat thoroughly.

Chop the seaweed in a food processor.

Add the seaweed to the coated cashews.

Toss to coat the cashews evenly with the seaweed.

Add sesame seeds, and toss well.

Pour the cashews onto a baking sheet.

Bake at 275 degrees F for 40 minutes.

Allow the cashews to cool. Break into pieces. Serve immediately or store in a sealed container on the counter for up to a week.

Springhouse Turtle Eats



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