Wednesday, September 16, 2009

Sour Kream & Onion Cashews

I think I've created THE BEST snack ever - at least to me.
Since I came up with this simple flavor-packed snack I've felt SO much more secure in my ability to stick with raw food...all because of a little nut, and some spices.
If you're like me, and love salty foods, and battle the urge to pick up a bag of potato chips in your weak moments, you HAVE to give this recipe a try! If you're not the "sour cream and onion" kinda gal/guy then sit tight - I'll be coming up with a barbeque and cheezey version of these very soon.

Sour Kream and Onion Cashews 
4 C Raw Cashews --- set aside

Wet Mix:
4 Tbsp Medjool Date paste //or// 3 Tbsp Coconut Nectar
2 Tbsp Apple Cidar Vinegar

2 Tbsp Extra Virgin Olive Oil
- In a bowl combine Dates/Sweetener, Vinegar and Oil. Mix well.

Add the wet mixture to your Cashews and mix evenly throughout.

Dry Mix:
4 tsp Onion powder
2 tsp Dillweed
1/2 tsp Garlic Powder
1 tsp Green Bellpepper powder - can sub w/ Paprika
1 tbsp dried ground Chives
Seat Salt and Pepper to taste
In a bowl combine the above dry ingredients and sift/mix well - then transfer dry mix into nut grinder and grind into a fine powder (this step is optional)

Mix dry ingredients evenly throughout moistened Cashews.
Spread Cashews on telexflex dehydrator sheets and dehydrate for 2 hours - until crunchy. Store in air tight container in the fridge for maximum freshness.
As tempted as you might be to eat them all at once I'd advise against it, or you'll end up with an upset tummy.
Carry a baggy of them in your purse or back pocket for light snacking in between meals.
Sister Quote [upon tasting them]:
"Mmmm! It tastes buttery!"



  1. this was absolutely delicious!!!

    1. Awesome! I'm so glad you like them! They're definitely an old fav.