Step 1

Preheat the oven to 350F.

Step 2

In a medium bowl, combine the Nutritional Yeast, Tomato Paste, Italian Seasoning, Tamari, and Water. Mix well until an even paste forms.

Step 3

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.

Step 4

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).

Step 5

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.

Step 6

Store in an airtight container at room temperature for up to 7 days.