Dairy Free Parmesan Style Sprinkles

Sometimes you just need salty, crunchy bits on spaghetti and baked eggplant right? There are many versions of nut and seed-based sprinkles you can make. Here is the basic technique - feel free to experiment to your heart's content!

Need supplies? Try an Urban Cheesecraft Dairy Free Mozzarella and Ricotta Kit and you'll not only have nutritional yeast and citric acid but everything else you need to make bonus vegan and paleo cheese for Italian meals!

Urban Cheesecraft nut and seed based parmesan sprinkles vegan and paleo


Ingredients 

  • 1/2 cup or blend of roasted pine nuts, cashews, walnuts, Brazil nuts, hazelnuts, almonds, sunflower, hemp and sesame seeds or even almond flour in a pinch
  • 1 teaspoon nutritional yeast, to taste 
  • 1/4 teaspoon garlic powder, to taste
  • 1/2 teaspoon sea salt, to taste
  • big pinch dairy-free citric acid or dry lemon zest, optional

Supplies

  • Mini food processor or hand blender
  • Storage jar

Yield 

  • 1/2 cup

Instructions

STEP 1. 
Place all ingredients in the mini food processor and pulse a few times. Check the texture and stir if needed to make sure all nuts get chopped. Done! You can now sprinkle away. 

Low-tech version- crush it all in plastic bag with a rolling pin!

Storage Guidelines

  • Cover and store in the refrigerator
  • Use within 1 week

 

                                                                                                                                                               make life delicious! 
 
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