I have to start by saying this stuff tastes AMAZING. A bit like the salty, tangy powdery remnants at the bottom of a bag of sour cream and chive crisps – you know what I’m talking about! If that sounds off-the-chart repulsive, then read no further. But for the rest of us who need no more convincing, why not give this easy-peasy recipe a bash. There are many vegan ‘parmesan’ recipes online, but I haven’t seen one using Brazil nuts as I have here. I find they add an intensely savoury note as opposed to the more frequently used cashews.

Does it taste just like parmesan? Well, not exactly, but it’s delicious spooned over pasta or added to mashed potato; anywhere a deliciously savoury, cheesy hit is required. (I love to sprinkle a couple of tablespoons over the breadcrumb topping of my Shepherdess Pie!) It is also good eaten right out of the jar. It keeps for several weeks in the fridge – and the flavour definitely improves over time.

Makes enough for one little jam jar – just double the quantities if you’d like a larger batch!

50g sunflower seeds
50g Brazil nuts
3 tbsp nutritional flakes (like these, from Holland & Barrett)
1/2 tsp fine salt
1/2 tsp pure garlic powder/granules (not labelled ‘salt’)
1/2 tsp pure onion powder/granules (not labelled ‘salt’)

 
Simply place all the ingredients into a small food processor (I used a grinder here, but don’t blame me if your future coffee has a savoury note) and blitz until powdery. You might need to give it a shake now and again in case it clumps. Add a little more salt if desired.

Transfer to a jar and keep in the fridge.