Nutty Parm
For a cheesy flavor, sprinkle this on pasta, grain dishes, salads, and snacks like popcorn or kale chips.
Prep Time10 mins
Total Time10 mins
Servings: 24 servings
Calories: 39kcal
Ingredients
- 1/2 cup almonds
- 1/2 cup Brazil nuts
- 1/2 cup nutritional yeast *
- 2 teaspoons Savory Spice Blend
Instructions
- Combine all the ingredients in a food processor and process until the nuts are finely ground. Transfer to a covered container or shaker and keep refrigerated.
Variation
- Substitute different nuts for the almonds or Brazil nuts.
Notes
* I recommend those with Crohn's disease or hidradenitis suppurativa avoid nutritional yeast.
7 responses to “Nutty Parm”
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Made this today and put some on top of my hummus. Very nice.
Tip: make this after you’ve made the savory spice blend if using a food processor as it’ll use up any left over spice blend.
just wondering how long this will keep in the fridge
A long time. I can’t remember when I made the batch currently in my fridge, but it’s still good and it’s been at least a month.
Instead of being a shakeable powder mine ended up as a soggy sludge. Where did I go wrong? I used flaked almonds. Were they the problem?
If you ended up with sludge you overdid the mixing and it became something like nut bbutter. I use a mini food processor but I’ve also used a blender. Just pulse it and stir by hand I’d needed to get all the ingredients mixed until they look like crumbs.
I use this to top vegan pizza. I put it over whole wheat crust, as much fresh arugula as I can fit, and a whole mess of sliced mushrooms and shallots that have been sauteed in a small amount of vegetable broth. Then top it with this stuff. I cannot find Brazil nuts to save my life, but almonds work fine.
Do you have suggestions on how I can I fix it if it’s sticky? I doubled my recipe and don’t want to start all over.