Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
In a small saucepan combine the vegan butter, curry powder, salt, cayenne, and sugar over medium heat and stir frequently until the butter is completely melted and the spices are fragrant.
While the sauce is cooking combine the cashews, walnuts, pecans, and pepitas in a bowl. When the curry sauce is cooked through pour the sauce over the nuts and stir to mix well. Pour the nuts onto the prepared sheet pan in an even layer and roast in the oven for 10 minutes.
Remove the pan from the oven add the cranberries and the coconut. Stir and spread everything out into an even layer. Place the pan back into the oven and continue to roast for another 3-5 minutes until the coconut is lightly toasted.
Cool completely and store in an airtight container for up to a week.