One of the first things I missed after going vegan was Parmesan cheese! I was used to dumping it on my salads and pasta to add flavor. Okay, I was kind of addicted to it! Until I found Cheezy Sprinkle, that is! This is a popular non-dairy Parmesan cheese substitute and you’ll find a million different recipes online that are variations of this. Some use walnuts instead of cashews, some use macadamia nuts, and some use a mixture of nuts. I’ve made this more times than I can count over the past 2 years and I’ve tried many different variations before I settled on this perfect mixture (to my taste buds at least!). Of course you can change it up to suit your tastes but this is so good to me that I literally eat spoonfuls of it at a time. Great as a salad topper or on pizza/pasta!
Makes a little over 1/2 cup
1/2 cup raw, organic cashews (yup, this is really how I buy them, so much cheaper!)
1/8 cup nutritional yeast (I love this kind)
1/2 teaspoon high quality sea or mineral salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Add all ingredients to a food processor or high speed blender and pulse/blend for a few seconds at a time until it reaches a uniform granular consistency (like pictured above). DO NOT over-blend/over-process or you will get cashew butter! Also good, but not what we’re looking for here : )