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).
Ingredients
- 1 cup assorted nuts walnuts, cashews and pine nuts are great in this recipe
- 1 tsp garlic powder or use 2-3 fresh cloves if to be eaten within a few days
- 1/2 tsp salt
- 1 Tbsp nutritional yeast or to taste
- 3-5 green olives (chopped) optional
Instructions
- Pulse a few times in a blender or food processor until a crumbly texture is achieved.
- Do not over-process or it will rapidly turn to powder.
- You can enjoy raw or roast in the oven on medium-low temperature (275F) for about 20 minutes, stirring at the halfway point.
- 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.)