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  • Rebecca Stonor

Cashew "sprinkle"


I often hear people say "I could never eat plant-based, I love my cheese!".


Meanwhile their chronic diseases are progressing, requiring more and more medications and their waistlines are not getting any smaller.


This "cashew sprinkle" is a great parmesan substitute. It's much lower in saturated fats, has omega 3s and turmeric to lower inflammation. Best of all it's delicious!



INGREDIENTS

1 cup raw cashews

1/2 cup walnuts

2 tablespoons nutritional yeast

1 teaspoon sea salt

1 teaspoon panela sugar

1/2 teaspoon turmeric powder


METHOD

Add all ingredients to a food processor and pulse until a fine crumble. Add to pastas or sprinkle in steamed veggies. Keep in a glass jar in the fridge.


Let me know what you think!

JUST. EAT. PLANTS.

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