This topping is supper savory, quick to make, and ads a wonderful texture when added to pasta salads, sandwiches, steamed veggies… the list goes on so please get creative. The taste is definitely a little salty and cheesy so the name “Parmesan” I think portrays the quality of this tasty topping very accurately despite there actually being no dairy.

This recipe is also really good with sunflower seeds, I think many nuts will have a nice flavor that will work for this recipe so I encourage as always modifications as needed.

Ingrédients

• 1 cup of cashews salted or unsalted

• 2 tsp of (spike salt free seasoning) or sub for salt

• 1/3 cup of nutricional yeast (this adds the cheesy flavor)

Method

1.) Using a blender or food processor add cashews and pulse until finely ground see pictures for reference

2.) Transfer pulverized cashews to a cast iron pan or skillet and toast on medium high for 3-5 mins or until very lightly brown.

3) Add nutritional yeast flakes and salt mix to combine.

4.) Transfer to a clean jar or bowl and let cool before sealing tight.

Storage:

Can last up to 3 weeks if sealed.