Savoury ‘Parmesan’ Sprinkles // Vegan Basics
I have to start this by saying this stuff tastes AMAZING. It tastes 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 Brazil nuts add an intensely savoury note as opposed to the more frequently used cashews. This stuff is delicious spooned over pasta (in lieu of parmesan, obviously) or added to mashed potato for a ‘cheesy’ hit. (I love to sprinkle a couple of tablespoons over the breadcrumb topping of my Shepherdess Pie!) It is also sinfully good eaten right out of the jar. It keeps for several weeks in a jar 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. Transfer to a jar and keep in the fridge.