Ingredients

The following ingredients have 5 Servings
  • 2/3 cup Raw Cashews
  • 2/3 cup Raw Almonds
  • 1 tbsp Nutritional Yeast
  • 1 tbsp Tomato Paste
  • 1/2 tsp Italian Seasoning
  • 2 tsp Tamari (or Soy Sauce / Liquid Aminos if not GF)
  • 2 tbsp Filtered Water
  • 1/3 cup Sundried Tomatoes, chopped into bite sized pieces

Instruction

  • Preheat the oven to 350F. 
  • In a medium bowl, combine the Nutritional Yeast, Tomato Paste, Italian Seasoning, Tamari, and Water. Mix well until an even paste forms.
  • Add the Cashews and Almonds to the bowl and mix until everything is evenly coated. Spread the nut mixture evenly across a lined baking sheet.
  • Bake at 350F for 5 minutes, then remove the nuts and mix. Continue to cook at 3 minute intervals, tossing in between each interval, until the nuts are toasted and the Pizza “marinade” has dried (I cooked mine for two 3-minute intervals).
  • Once the nuts have completely cooked, add the chopped Sundried Tomatoes to the baking tray and toss to combine. Let cool completely before packing away.
  • Store in an airtight container at room temperature for up to 7 days.