Preheat the oven to 350 degrees while you use 1 tbsp of olive oil to coat the inside of a shallow casserole dish.
Heat the remaining olive oil in a medium sized skillet over low-medium heat then sauté the onions for about 10 minutes.
Place the nuts and breadcrumbs into a food processor then pulse until fine.
Dissolve the yeast extract into the vegetable broth and add the nut mixture along with the herbs to form a soft mixture. Season with salt and pepper to taste.
Transfer the mixture into the coated casserole dish and bake for 30 minutes until golden brown.
Let stand for 5 minutes before serving. Enjoy!