I love this topping because it has become my plant based version of parmesan cheese without the nutritional yeast (which I am not a big fan of for health reasons-too much MSG/yeast extract).
So if you’re health conscious, plant based or dairy free this topping is perfect.
Easy to make and blends together within seconds.
It is great served on top of pasta, soups or vegetable bakes.
- 1/2 Cup Cashews
- 1/4 Cup Walnuts
- 1/4 Cup Pumpkin
- 1/4 Cup Sunflower Seeds
- 1/2 tsp Sea Salt
- Put all ingredients into blender and combine
- Consistency should be similar to wet sand!
- Lasts for up to one month in the fridge