When I return to the UK for a visit, one of the things I really love to do is to walk around the supermarkets and see what new products and flavor combinations have popped up since I was there last. English food has a pretty bad reputation in the States – but in actual fact, the food there is terrific! Perhaps people think of the old-style pub food that used to be served in the 70’s – things like frozen sausages and soggy chips! I think it works both ways though – when us English think of American food, we tend to think about burgers, pizzas and over-stuffed, tasteless sandwiches! The fact is, nowadays, British food has so many influences from Europe, The Mediterranean, North Africa and Persia – as well as from a large Indian population, that the food is actually very diverse, and really inventive and delicious!I am returning to the UK for a visit in a few months, with a quick side-trip to Paris. Re-introducing my daughter to her heritage, and helping her visit Universities are the main reasons for the trip – but you can be sure that food (especially CHEESE!) will play a pretty major role in my day-to-day adventures!
One of the things I always bring back to the States with me are Marmite Cashews. I pretty much over-dosed on them last time – but that hasn’t dampened my infatuation with them. I have even had friends mail me packets of the little devils! In fact, I have made many batches myself in search of re-creating their deliciousness! What I have come up with is a pretty good rendition.
I have tried using raw cashews – and they work reasonably well – but they seem to lack something in flavor. The nuts I use for this recipe are roasted, but unsalted. The recipe has quite a lot of marmite in the mix – don’t be put off by the amount – the flavor mellows during cooking. The other essential ingredient is Nutritional Yeast powder. If you can only get the flakes, then pop a few tablespoons in a spice grinder and reduce to a powder. Nutritional yeast powder can be found in most Health Food stores or online from Amazon. You could still make this recipe without the nutritional yeast, but use 2 T marmite instead. They won’t have the same powdery coating, but they are still pretty savory and delicious!
These are very simple to make – just mix everything apart from the cashews and nutritional yeast together. Put the cashews in a medium saucepan with the olive oil and heat for a few minutes. Add the marmite mixture and stir to combine. Pop them on a greaseproof-lined tray and bake for about 12 minutes. Sprinkle on the tablespoon of nutritional yeast after they have cooled a few minutes and leave to cool completely.
After they are cool, put them in a plastic bag and mix in the rest of the nutritional yeast – shaking gently to combine. Then store in a sealed container for up to a week. They will keep for about a month if stored in the fridge.
- 2 Cups Roasted, Unsalted Cashews
- 1.5 T Marmite
- 1 t Garlic Powder
- 1 t Onion Powder
- 1 T Nutritional Yeast Powder AND 2 t (measured out separately - you will add the 2 t after cooking)*
- Pinch of Old Bay Seasoning (optional)
- 2 T Hot Water
- 1 t Olive Oil
- Set the oven to 300F / 150C
- Line a baking/cookie sheet with foil or greaseproof paper.
- Measure out 1 T and 2 t Nutritional Yeast powder - measured out in separate containers.
- Pour the Cashews into a saucepan.
- Put the marmite, onion powder, garlic powder, 1 T nutritional yeast, sugar and Old Bay Seasoning (if using) into a small jug and pour in the water.
- Mix thoroughly.
- Turn the heat on the stove to medium and add the olive oil to the cashews.
- Heat for about 2 minutes, stirring.
- Remove from the heat and stir in the marmite mixture, until all the nuts are evenly coated.
- Remove the pan from the heat and spread the nuts out on to the tray and place in the oven.
- Bake for about 10-12 minutes, keeping an eye that the nuts don't start to burn.
- Remove from the oven, cool for 2 minutes and then sprinkle FIRST with 1 t nutritional yeast.
- Stir to coat and leave until cool.
- When cold, put into a plastic bag and add the other teaspoon nutritional yeast. Close the mag and mix to combine. Now the cashews are cold this powder will not absorb into the nuts, but leave a powdery coating
- When cool store in an airtight container for about a week. If refrigerated, the nuts will keep for up to 2 weeks.
Add ONE teaspoon after the nuts have been out of the oven for 2 minutes.
Add the OTHER one teaspoon after the nuts are completely cool.
Nutritional breakdown is approximate and for general information only, and will vary depending on specific brands and measurements used.
This Food & Travel Blog is all about my love of fruits and veggies, and about using as many as I can during the course of the week - whether at home or abroad. In fact, you could say I'm mental for veggies!
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