Vegan Parmesan Cheezy Sprinkle, in Secondskathypatalsky
Just curious, when was the last time you started devouring a serving of Parmesan cheese – by the spoonful? Well upon taste-testing my takes-two-minutes-to-make, three-ingredient Vegan Parmesan Cheezy Sprinkle – I went from tiny nibbles to a giant spoonful – one bite and my spoonful was gone. But really, I’m not usually downing shots of cheezy sprinkle – this stuff is just that yummy.
This recipe came about when I started reading the main ingredients in my “store bought” vegan Parm bottles and realized I could probably make this stuff myself. And I not only loved how fresh the flavor was, but how gosh darn simple the ingredients are. You can sprinkle this stuff over just about anything to boost flavor and nutrition. Oh yeah, I didn’t even get to the part about how much healthier this Parmesan is than the real thing! I will show you…
Comparing Vegan Parm vs. Dairy Parm Cheese
(per 100g each) caloriecount.com nutrition estimate
Vegan Parm: 400 calories, 23g fat, 2g saturated fat, 32g protein, 16g fiber, 62% RDA iron
Dairy Parm: 431 calories, 29g fat, 17g saturated fat, 38g protein, 0g fiber, 5% RDA iron
And it tastes amazing. try it!..
Vegan Parmesan Cheezy Sprinkle
makes about 1 1/4 cups of sprinkles
1 cup raw walnuts
1/2 cup nutritional yeast
2 tsp flax seeds
salt to taste (a few dashes)
Simply process in your blender of food processor until a fine crumble forms! Store in fridge. Consume within in a few days – or make a smaller batch as needed.
Uses: Pasta, pizza, salads, soup, veggies..
Try this: Toss veggies in this mixture with a splash og oil – roast in oven until tender. I did this with shiitake mushrooms – delish!