Soy roasted cashews

300 grams (2 cups) unroasted, unsalted cashews
2 tablespoons Japanese soy sauce (use gluten-free tamari if gluten is an issue)

In a medium container with a tight-fitting lid, combine the cashews and soy sauce. Stir well to coat.
Close the container and let rest on the counter until the next day, shaking the container every once in a while so the cashews absorb the sauce evenly. The next day, the cashews should have soaked it all up.
Preheat the oven to 150°C. Arrange the cashews in a single layer on a rimmed baking sheet and roast for 25 to 30 minutes, stirring every 10 minutes, until the cashews are golden brown.
Let cool completely before serving. These cashews keep for a month in an airtight container at cool room temperature.