High Protein Plant-Based Mixed Nuts Recipe Info
This is our artisan alchemist’s high protein vegan mixed nuts medley. We specifically designed it to be a multi sensory snacking experience. To ensure this is entirely unique, some nuts are glazed in a savory-sweet balsamic reduction, others are dry roasted with mineral salt, and the rest are left raw to preserve their delicate enzymes and natural creaminess.
Servings: 10 servings (approximately 50 grams per serving)
Total Time: 45 minutes
Prep Time: 15 minutes
Roasting Time: 20 minutes
Nutritional Information (per serving):
Calories: 285 kcal
Carbohydrates: 16g
Protein: 10.5g
Fat: 22g
Fibre: 4.5g
High Protein Vegan Mixed Nuts Recipe Ingredients
Raw & Creamy (No Heat):
– 1/2 a cup of raw cashew nuts (left plain to provide a buttery, soft texture)
– 1/2 a cup of shelled raw pistachios (provides a vibrant green colour and clean flavour)
– 1/2 a cup of sun-dried raisins (these stay juicy to contrast the crunch)
Savory Glazed (Home Roasted):
– 1 cup of raw almonds
– 1/2 a cup of raw peanuts (keep the skin on for extra protein and fibre)
– 1 tablespoon of nutritional yeast (for a cheesy protein boost)
– 1 tablespoon of balsamic vinegar
– 1/2 a teaspoon of smoked paprika
Salt Crusted (Dry Roasted):
– 1 cup of raw walnut halves
– 1/2 a teaspoon of fine sea salt
– 1/4 teaspoon of black garlic powder (or regular garlic powder for a unique umami depth)
High Protein Vegan Mixed Nuts Recipe Cooking Instructions
1. Preheat your oven to 160°C. Prepare a large baking sheet by mentally dividing it into two zones. Do not grease the tray, as we want a dry, crisp finish rather than an oily one.
2. In a small bowl, whisk together the balsamic vinegar, smoked paprika, and nutritional yeast until it forms a thick paste. Toss the raw almonds and the peanuts into this mixture until they are completely coated in the dark, savoury sludge. Spread these onto one side of your baking sheet in a single layer.
3. In another small bowl, lightly mist the walnut halves with a tiny spray of water (just enough to make the surface tacky). Toss them with the sea salt and the black garlic powder. Spread these onto the other side of your baking tray. The water will evaporate in the oven, leaving the salt and garlic welded to the ridges of the walnuts.
4. Place the tray in the oven for 18 to 20 minutes. At the 10 minute mark, use a spatula to move the nuts around within their specific zones. You are looking for the balsamic glaze on the almonds to become dry and tacky, and for the walnuts to turn a deep, toasted gold.
5. Remove the tray from the oven. It is vital that you allow the roasted nuts to cool completely on the tray (about 20 minutes). As they cool, the balsamic glaze will harden into a snap coating, and the walnuts will become super crunchy.
6. Once the roasted components are cold, transfer them into a large wooden bowl. Add the raw cashews, the raw pistachios, and the sun-dried raisins.
7. Gently fold the mixture by hand. This ensures that the residual salt and nutritional yeast from the roasted nuts lightly dust the raw cashews and pistachios without overpowering their natural flavour. The result is a mix where every handful tastes slightly different: some bites are tangy and smoky, some are salty and garlicky, and some are sweet and creamy.
8. Store the medley in an airtight glass jar in a cool, dark place. Because this recipe uses raw pistachios and walnuts, keeping them away from direct sunlight prevents the healthy fats from oxidizing, maintaining the high-protein integrity of the snack for up to two weeks.
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