Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.

In a large mixing bowl, whisk together the oil, vinegar, and dill pickle juice (if using). The acidity helps the seasoning cling to the cashews and adds tangy flavor.

Add the raw cashews to the bowl and toss until all the nuts are evenly coated and look shiny. Scrape the bottom of the bowl so no liquid is left behind.

In a small bowl or jar, combine the dried dill, garlic powder, onion powder, fine sea salt, sugar, ground mustard, citric acid or vinegar powder (if using), black pepper, and nutritional yeast (if using). Stir until the mixture is evenly blended with no clumps.

Sprinkle the dry seasoning mixture over the wet cashews, tossing as you go. Continue stirring until every cashew is well coated with the dill pickle seasoning.

Transfer the seasoned cashews to the prepared baking sheet and spread them into an even, single layer. Avoid crowding to prevent steaming and ensure they roast evenly and stay crunchy.

Roast in the preheated oven for 12–16 minutes, stirring once halfway through baking. Look for a light golden color and a toasty, fragrant smell, but do not let them darken too much. Start checking around 10–12 minutes, as cashews can burn quickly.

Remove the baking sheet from the oven and stir the cashews once more. Let them cool completely on the pan. They will crisp up as they cool and the flavors will settle.

Once the cashews are fully cool, taste a few. If desired, sprinkle on a little extra salt or dried dill, toss on the pan, and let sit for about 5 minutes so the additional seasoning adheres.

Transfer the cooled cashews to an airtight jar or container. Store at room temperature for everyday snacking, or portion into small bags or jars for gifts, lunchboxes, or road trips.