Cashew Pistachio Salad Topping – Uncheesy Parmesan
Vegan Uncheesy „Parmesan“ – Cashew Pistacchio Salad Topping
Cashew Pistachio Salad Topping - Uncheesy Parmesan
Tired of nutritional yeast to have an artificial cheese flavour? Try nutrition-packed cashew and pistachio salad topping. I promise you (and most vegans out there) don't miss the cheese flavour on salads, pasta, lasagne and such after having tried this uncheesy parmesan recipe.
Prep Time5 mins
Cook Time5 mins
Servings: 20
Equipment
- food processor
Ingredients
- 1 cup raw cashews
- 1 cup pistachios
- 2 cloves garlic
- juice of 1 lemon
- 4 tbsp golden flax seed
- 2 tbsp nutritional yeast
- 1/2 tbsp paprika powder
- 1 tbsp ground nutmeg
Instructions
- Roast cashews and pistachios without oil in a pan until fragrant. Take out and let sit to cool.
- Add the flax seed and the cooled nuts into a food processor and process using the pulse function. You are aiming for chunky texture rather than fine meal.
- Mix the remaining ingredients with the chopped nuts and flax seeds and fill into mason jars. The nut topping can be stored in the fridge for several month.
Notes
This topping can be used to sprinkle on zucchini spaghetti, regular pasta, salads, savoury oatmeals and so much more.
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