Clean Green Herbed Cashews

These delicious cashews are made with a blend of herbs, tamari soy sauce and decadent coconut oil. While raw nuts are packed with nutrition, sometimes you need a pick-me-up kind of recipe. This recipe provides you with just what you need, a warm and flavorful snack. Make a big batch of these delicious roasted green cashews and much on them throughout the week. 

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1 lb Raw cashews
1 tbsp Coconut oil (plus 1 tsp)
2 tbsp Reduced-sodium tamari soy sauce
1 tbsp Dried oregano
2 tbsp Granulated garlic powder
1 tbsp Dried dill
1/2 tsp 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˚F.

Line baking sheets with parchment paper.

To a medium bowl, add the melted unrefined coconut oil, tamari soy sauce, 2 teaspoons of the dried oregano, 1 tablespoon of the garlic 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˚F 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, and the spirulina powder, if using.

Return the nuts to the oven for 2 additional minutes.

These nuts are delicious warm, but can also be stored in an airtight container for up to 2 weeks.

This recipe is reprinted with permission from Candice Kumai’s forthcoming cookbook Clean Green Eats, available from HarperWave in June 2015. Pre-order here.