i love pasta. blame it on being greek... but i have to have it. like i have to... to survive :)
in this day and age, with so many healthy substitutions, i now can enjoy my favorite pasta dishes guilt free. Parmesan however, I had yet to find an adequate store bought trade out. I came across a few vegan parmesan recipes that helped me in certain dishes, but none that i truly loved. so i made my own.....here is my take on simple vegan parm sprinkles.
3/4 cup cashews
1/4 cup nutritional yeast flakes
1 tablespoon greek oregano
1 teaspoon Himalayan pink salt
blend all together in a food processor. waaaahlah & sprinkle!!!
*this will keep for about one month in a mason jar kept in the refrigerator.