Cashew nuts, raw
(soaked in water for a few hours to soften)
1 1/2 tbsp
Onion, dehydrated flakes
1 1/2 tsp
Extra virgin olive oil
1. Strain the soaked cashews and add them to a bowl.
2. Add the remaining ingredients and mix thoroughly to combine.
3. For the raw version: set dehydrator at 110°F. Spread an even layer of the nut mixture on dehydrator trays, leaving room for air circulation. Dehydrate for 6 to 7 hours. Remove trays from the dehydrator.
4. For the baked version: Preheat oven to 275°F. Spray or brush sheet pan with a thin coat of olive oil and spread nut mixture evenly. Roast for 15 to 20 minutes, stirring occasionally to ensure the nuts do not burn. Continue to roast for 10 more minutes, or until crisp.