This topping is the bomb. It is yummy and nutty, and satisfies much in the same way that a grated parmesan topping does. Of course is not the same, but equally good in my opinion. It adds a really nice texture and can be used on similar dishes as you would want grated parmesan for such as salads, caesar salads, pastas, and much more!
Another bomb diggity aspect of this recipe? It couldn’t be simpler to make! 4 ingredients, a food processor, and voilà!
I found this recipe by Julie Piatt in the cookbook The Plantpower Way, which I highly recommend. It is a wonderful resource for recipes and information on going plant based. She also has a new book all about vegan cheese called This Cheese Is Nuts! which I am really excited about!
As a side but related note, I highly recommend her husband Rich Roll’s health and wellness based podcast The Rich Roll Podcast. It is one of my favorite podcasts and covers a wide variety of topics with many inspiring guests.
Walnuts are a healthy fat source high in Omega-3 fatty acids important to many things such as brain function. Omega-3’s are also found in salmon, so walnuts are a great food for those that are full vegan or those who do not eat fish.
Nutritional yeast is full of B vitamins and also complete protein source!
Calories
Fat
Carbs
Protein
Serves 8
3 minPrep Time
3 minTotal Time
Save RecipeIngredients
- 1 cup raw walnuts
- 2 tbls nutritional yeast
- 1 garlic clove
- 1/2 tsp sea salt
Instructions
- Add all 4 ingredients to a food processor.
- Pulse until the walnuts are mealy in texture.
- Top on whatever you would top with grated parmesan!
- Store in glass container in the fridge for up to 1-2 weeks.
*There are affiliate links in this post. That means if you use that link to buy the suggested product I receive some small commission change. I ONLY recommend products I have actually used (or very similar to ones I have used) and truly love!
SaveSave
Comments