Preheat your oven to 275°F and line a rimmed baking sheet with parchment paper.
In a medium bowl, whisk together the egg white or aquafaba, brown sugar, cinnamon, cayenne, and salt until well combined. Fold in the pecans until evenly coated.
Spread the pecans in a single layer on your prepared baking sheet.
Bake for 45 to 50 minutes, stirring occasionally, until the pecans are fragrant and golden brown. Let cool completely.
Grilled Peach Salad
In a small bowl, whisk together the ¼ cup oil, vinegar, mustard, garlic powder, cayenne, and salt.
Brush the cut sides of each peach half with the remaining 2 teaspoons oil. Grill the peaches over medium heat, cut sides down, until the peaches become tender, about 3 to 5 minutes. Let the peaches cool and then slice.
Divide the greens between 4 plates. Top each salad with ½ grilled peach, 1 ounce dairy-free cheese, and ¼ cup spiced pecans. Drizzle each salad with the vinaigrette.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/grilled-peach-salad-spiced-pecans