1 pound raw cashews (about 3 cups)
1 tablespoon coconut oil, plus 1 teaspoon, melted (mmmm yum!)
2 tablespoons reduced-sodium tamari soy sauce
1 tablespoon dried oregano
2 tablespoons granulated garlic powder
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˚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.
To best serve:
These nuts are delicious warm, but can also be stored in an airtight container for up to 2 weeks. Enjoy!