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Vegan parm nuts
Makes a great topping for pasta and casseroles. Walnuts are a great source of super-healthy fat. Powdered garlic helps keep this tasty for longer. If you are confident you’ll eat it all within a week, use fresh instead. This recipe yields about 2 one-cup canning jars. You can keep one in the fridge to be consumed within a month and the other one in the freezer (crumbled nuts can go rancid faster than whole).
Vegan parm nuts
Servings
8-oz jars
Ingredients
Servings
8-oz jars
Ingredients
Vegan parm nuts
Instructions
  1. Pulse a few times in a blender or food processor until a crumbly texture is achieved.
  2. Do not over-process or it will rapidly turn to powder.
  3. You can enjoy raw or roast in the oven on medium-low temperature (275F) for about 20 minutes, stirring at the halfway point.
  4. Fill two small jars. Keep one in the fridge for up to a month and the other one in the freezer for later. (Crumbled nuts go rancid faster than whole.)