Vegan Rosemary Almond Snack Mix
Salty, herby, and deeply satisfying, this roasted nut and seed mix is the kind of snack that disappears faster than you expect. Raw almonds, pumpkin seeds, and sunflower seeds get tossed in extra-virgin olive oil with fresh rosemary, garlic powder, turmeric, and a pinch of cayenne before hitting a low oven until golden and fragrant. Every single ingredient here is naturally plant-based, so there's no label-scanning or ingredient-swapping required — just whole, honest food. The low roasting temperature at 325°F is the secret to even toasting without burning, and that final 10-minute rest on the pan is what gives the mix its satisfying crunch. A hit of cayenne is optional, but it adds a subtle warmth that plays beautifully against the earthy rosemary. Store it in an airtight container and you've got a ready-to-grab snack that holds up well through the week — if it lasts that long.
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Learn more →Ingredients
6 servings
- 1 cup raw almonds
- ½ cup raw pumpkin seeds (pepitas)
- ½ cup raw sunflower seeds
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp garlic powder
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper (optional)
- ½ tsp fine sea salt
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the almonds, pumpkin seeds, and sunflower seeds. Drizzle with the olive oil and toss until every piece is evenly coated.
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