SUPER CHEESY SPRINKLE

I absolutely loved these Cheesy Sprinkle recipes. Probably my favourite was the nut version but I know I will make these over and over again. I added to all sorts of different things including soup, pizza and salad. It’s a great source of protein and b12 and the nut free recipe has got the added omega 3 benefit from the hemp and chia seeds.

Makes about 1 cup

Nut Version:

• 1/2 cup nutritional yeast
• 1/4 cup raw cashews (see note)
• 1/4 cup raw almonds or Brazil nuts
• 1/2 scant teaspoon sea salt

Nut-Free Version:

• 1/2 cup nutritional yeast
• 3 tablespoons hemp seeds
• 1 tablespoon chia seeds
• 1 tablespoon pumpkin seeds or sunflower seeds
• 1/2 scant teaspoon sea salt

To make the nut version:

Put the nutritional yeast, cashews, almonds, and sea salt in a standing blender and pulse until very fine and crumbly.

To make the nut-free version:

Put the nutritional yeast, hemp seeds, chia, pumpkin seeds, and sea salt in a standing blender and pulse until very fine and crumbly.

Don’t over process; just pulse through a few times until the mixture is quite fine. Store in the refrigerator until ready to use.

Serving Suggestions: Sprinkle on salads, pasta, quinoa, rice, and beans, work into sandwich fillings, and sprinkle on soups and pizza.

Thanks to Dreena Burton for permission to use the recipes from Plant Powered Families.