Raw Vegan Nacho Spiced Almonds
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 8
  • 2 cups almonds
Nacho sauce
  • 1 red pepper roughly chopped
  • 1 teaspoon chick pea miso (optional)
  • 3 Tablespoons nutritional yeast
  • 2 Tablespoons lemon juice
  • 1½ teaspoons paprika
  • 1 teaspoon chili powder
  • 1¼ teaspoons cumin
  • ½ teaspoon salt
  • 1½ Tablespoons maple syrup
  • A pinch - ⅛ teaspoon cayenne pepper depending on how much heat you like
  • ⅛ cup of water
  1. Place all the nacho sauce ingredients into a blender and blend until smooth.
  2. Place the pre-soaked and dehydrated almonds into a separate bowl. If you are using an oven, you can use the almonds straight out of the bag.
  3. Mix in the nacho sauce and toss well until the almonds are evenly coated.
  4. Spread the almonds thinly and evenly on a silicone sheet over a mesh tray. Dry in the dehydrator at 115℉ for about 18 hours until the almonds are completely dry.
  5. For a conventional oven, preheat the oven to 250℉. Line a baking sheet with parchment paper and spread the almonds thin and evenly. Bake for 1 hour, stirring occasionally. Take out the baking sheet and slide out the parchment paper then bake for another half to 1 hour. Stir every 10-15 minutes to prevent burning. Once the almonds feel and taste dry, they are done.
Store in an air-tight container. Keeps for 2 weeks.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-nacho-spiced-almonds/