This is one of those small recipes that ends up doing a lot of heavy lifting. My Vegan Parm Sprinkle is savory, nutty, and deeply satisfying, with just enough garlic and umami to make simple food feel special. I keep a jar in the fridge and use it on everything from roasted vegetables to soups, salads and pasta.
Ingredients
- ½ cup hemp seeds, almond meal, or cashews
- 3 tbsp nutritional yeast
- ½ tsp garlic powder
- ¼ tsp salt
- Optional: pinch chili powder, lime zest, smoked paprika
Method
- Add all ingredients to a small blender or food processor.
- Pulse until crumbly and well combined.
- Taste and adjust salt or zest.
- Store in an airtight jar up to 2 weeks.
