Cahsews With Spices

[distance1][one_fourth] Serves: 6 people [/one_fourth][one_fourth] Prep Time: 20 min [/one_fourth][one_fourth] Difficulty: Beginner [/one_fourth][one_fourth] Cooking: 2 hours[/one_fourth][distance1]



  • 1 pound raw cashews (about 3 cups)
  • 1 tablespoon coconut oil
  • 2 tablespoons reduced-sodium tamari soy sauce
  • 1 tablespoon dried oregano
  • 2 tablespoons garlic granules
  • 1 tablespoon dried dill
  • ½ teaspoon spirulina powder (optional)

Preheat the oven to 375 ˚ F. Place the nuts on an ungreased baking sheet and pre-roast for 8 to 10 minutes until slightly golden. Remove from the oven and let cool. Reduce the oven temperature to 350 ˚ Line baking sheets with parchment paper for next step.

Mix the melted coconut oil, tamari soy sauce, 2 teaspoons of the dried oregano, 1 tablespoon of the garlic powder, spirulina powder and 2 teaspoons of the dried dill and mix well to combine.
Add the cooled nuts to the bowl and toss well to coat.
Transfer the nuts to the lined baking sheets and bake in the oven at 350 ˚ for 10 minutes. Remove the nuts from the oven and sprinkle with the remaining 1 teaspoon oregano, 1 tablespoon garlic powder, 1 teaspoon dried dill.
Return the nuts to the oven for 2 additional minutes.
These nuts are delicious served warm, but can also be stored in an airtight container



*Spirulina is a blue/green algae used as a vitamin supplement. See for additional Information.
*This recipe can easily be “played” with by substituting other spices and blends. *Thanks and credit goes to – Kumai, Candice (2015-06-23). Clean Green Eats: 100+ Clean-Eating Recipes to Improve Your Whole Life (Kindle Locations 2061-2066). HarperCollins

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