Vegan Turmeric-Ginger Toasted Walnuts
Warm, golden, and impossibly fragrant, these spiced walnuts hit every note — earthy from turmeric, bright from fresh ginger, subtly sweet from pure maple syrup, and just a little fiery if you reach for the cayenne. Every single ingredient here is plant-based by nature, so there's no swapping, substituting, or label-squinting required. The coating comes together as a simple paste that clings to every walnut half, meaning you get bold, even flavor in every single bite rather than a dusting that falls to the bottom of the bowl. A low-and-slow oven at 325°F lets the spices bloom without burning, and the maple syrup sets into a gorgeous lacquer as the nuts cool on the rack. That resting time is the secret — what comes out of the oven looking soft firms up into a satisfying, shatteringly crisp snack within minutes. Toss them over a grain bowl, fold them into a salad, or just keep a jar on the counter for snacking because they disappear fast either way.
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Learn more →Ingredients
6 servings
- 2 cups raw walnut halves
- 1 tbsp extra virgin olive oil
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground black pepper
- ¼ tsp ground cinnamon
- ¼ tsp fine sea salt
- 1 tbsp pure maple syrup
- ⅛ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a mixing bowl, combine the olive oil, turmeric, grated ginger, black pepper, cinnamon, salt, maple syrup, and cayenne, if using, and stir until a uniform paste forms. Add the walnut halves and toss until every piece is evenly coated.
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