I made up a big batch of these for a Labor Day roadtrip and thought I’d share. Fall is my favorite season (scarves, boots, crisp leaves), and I know I’m jumping the gun, but there is something so autumnal about this herb combo. This favorite new oil-free, gluten-free recipe works well not only for cashews, but for a medley of nuts and seeds—try equal amounts of almonds, cashews and sunflower seeds. Chopped granny smith apple would be delicious added to that mix as well. This recipe can be prepared raw with a dehydrator, too.
This recipe is great as a snack or as a salad topping. If you have leftover herbs, add them to chopped sweet potatoes, cauliflower, grilled onions and carrots. Bake that mix in the oven until browned for incredible roasted veggies. It‘s all about this combination of herbs. What would you use them for?
Unbleached parchment paper
Large glass bowl
Try to buy everything organic if you can. Here’s why.
2 cups cashews
2 cloves garlic, minced
1 tbsp celery, minced
1 tbsp fresh parsley leaves, chopped small
1 tbsp fresh chive, chopped small
1 tbsp red onion, minced (be sure to chop really small, here’s a tip for getting started)
1 tbsp fresh basil leaves, chopped small
1 tbsp fresh marjoram leaves, chopped small
1 tsp fresh rosemary, chopped small
1 tbsp fresh thyme, chopped
1/4 tsp dulse flakes (optional)
1/2 tsp fineground sea salt, or more to taste
Fresh ground pepper to taste
Let’s get started.
Preheat oven to 350°F.
Chop and mince your ingredients according to the instructions above.
You want everything chopped or minced very small so it all cooks evenly.
Toss all ingredients into a large bowl and mix well.
Spread mixture onto a parchment-lined cookie sheet so it is about 1 cashew high. You don’t want to crowd your pan, so if you need to, use two cookie sheets. Bake in the oven for 20-25 minutes until starting to brown. You can check your mix at the 10 minute mark if you like, and shake the pan for even roasting.
For those of you with dehydrators, you can absolutely dehydrate this mix, making it raw. Just dehydrate at 95°F to 100°F for about 6-8 hours or until dry. Be sure to use soaked, organic nuts and seeds.
Allow to cool completely before enjoying. Store in an airtight jar in the pantry for up to 4 weeks.