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CASHEW PARMYSAN

I've played with various recipes to create a super umami dry 'cheeze' sprinkle and this is my favourite so far.  It's super easy and makes pretty much anything taste great.  Perfect for sprinkling on pasta, pizza, soups, salads and anything potato centric!

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Gluten free

Not suitable for freezing.    

Cashews are a great source of protein, iron, zinc and magnesium. 

INGREDIENTS

3 tablespoons nutritional yeast (I like Marigold Engevita flakes)

3/4 cup (80g) cashew nuts

1/4 tsp salt

1/4 tsp garlic powder

pinch paprika

METHOD

Blitz all ingredients in a hand blender until it reaches the consistency you want. I quite like to leave a little texture, but its entirely up to you.

Store in an air tight container for up to 2 weeks. 

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