Gluten-Free Miso Glazed Cashews
By the Gluten Free Recipes team ·
These savory-sweet cashews offer a delightful crunch with a umami-rich miso glaze. Perfectly seasoned for a satisfying snack, they boast a complex flavor profile that's both comforting and exciting.
At a glance: This easy snacks recipe yields 4 servings in about 15 minutes (5 min prep, 10 min cook). It uses 7 ingredients — including raw cashews, white miso paste, maple syrup — and walks through 5 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Miso Glazed Cashews: When preparing this snacks recipe, when selecting your white miso paste and rice vinegar, it is crucial to choose products that are certified gluten-free. Some processing facilities may handle gluten, and cross-contamination can occur. Always check labels carefully In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Miso paste can be barley-based (mugi miso) — use only rice or soy miso labelled certified gluten-free.
Gluten-Free Notes for Gluten-Free Miso Glazed Cashews: This recipe is naturally gluten-free, relying on naturally gluten-free ingredients. Always ensure your miso paste and rice vinegar are certified gluten-free to avoid cross-contamination with gluten-containing grains.
Ingredients
- 1 cup raw cashews
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 0.5 tsp rice vinegar
- 0.25 tsp garlic powder
- pinch red pepper flakes (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup. In a medium bowl, whisk together the white miso paste, maple syrup, sesame oil, and rice vinegar until smooth and well combined, creating a glossy glaze. Add the garlic powder and optional red pepper flakes, stirring to incorporate them into the glaze.
- 2
Add the raw cashews to the bowl with the miso glaze. Toss them thoroughly for about 1-2 minutes, ensuring each cashew is evenly coated with the flavorful mixture. The glaze should cling to the nuts, giving them a rich, slightly sticky appearance.
- 3
Spread the glazed cashews in a single layer on the prepared baking sheet. This ensures they roast evenly and develop a delightful crispness without clumping together. Avoid overcrowding the pan, as this can lead to steaming rather than roasting.
- 4
Bake for 8-10 minutes, or until the cashews are lightly toasted and fragrant. Keep a close eye on them during the last few minutes, as they can go from perfectly roasted to burnt very quickly. They should have a slightly deeper color and a satisfying aroma.
- 5
Remove the baking sheet from the oven and let the miso glazed cashews cool completely on the sheet for about 5 minutes. As they cool, the glaze will set and become delightfully crunchy. Serve immediately as a delicious snack or store in an airtight container at room temperature for up to 5 days.
Nutrition (per serving)
Tips & Notes
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Rinse rice until the water runs clear to remove surface starch and prevent clumping.
- Refrigerate maple syrup after opening and use within a year.
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