- 2 cups raw cashews- I used Sunfood Whole Organic Raw Cashews
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- dash of dried chilies
- season to taste
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- juice of half a lime
- dash of liquid smoke
Preheat your oven to 300F and line a baking sheet with parchment paper.
Into two bowls combine your dry ingredients and your wet ingredients. Stir them both well.
Add your cashews to the wet bowl and stir till all the cashew nuts are coated. Let them sit and marry in the mixture for around 10 minutes then remove any excess liquid and transfer cashews to the dry ingredients bowl. Stir till well coated then transfer cashews to baking sheet. TIP: do not discard the excess wet mixture that is remaining. I liked adding some of the liquid to the cooked cashew nuts for extra flavour but that is completely optional.
Cook for 20-25 minutes or until your cashew feel harder to touch and more crispy to taste. Make sure to stop and flip half way through and keep your eyes on them as they can burn quickly if left unattended.
Serve as a snack, bring with you on a hike, add to salads or crunchy chickpea sandwiches!