quick sunflower seed parmesan
100 g — 5 minutes
A simple recipe, for people (like me) with an allergy to tree nuts. Sunflower seeds come apart well and like cashews or other nuts, create a pleasant texture and taste.
I made this parmesan to use over lasagna, it adds a bit of crunch to the top layer. It would also be delicious if used over pasta.
- sunflower seeds 105 g
- nutritional yeast 8 g
- garlic powder 5 g
- salt 1.25 g
quick parmesan mix
- Add 105 g (3/4 cup) of unsalted and raw sunflower seeds with 8 g (3 tbsp) of nutritional yeast, 5 g (1/2 tsp) of garlic powder and a dash of salt to a food processor (you can also use a handstick blender).
- Blend until mixture develops a grainy texture. Store in an airtight container in the refrigerator.