I got inspiration for this topping from Chef Chloe Coscarelli’s recipe in her new book, “Chloe’s Vegan Italian Kitchen”. Her recipe calls for blanched almonds, but I just love the consistency and taste of cashews. Both work equally well, though. I love the combination of nutty, salty, “cheesy”, and slightly sweet flavors. This is great as a topping for so many dishes: pasta, pizza, soup, and even salad! This recipe is so simple to make and it can be stored in the the fridge for a few months. I definitely recommend keeping this as a staple to always have on hand in your kitchen.
- 1/2 cup Raw Cashews
- 1 tbsp Nutritional Yeast Flakes
- 1/2 tsp Set Salt
- 1 tsp Maple Syrup
- Combine cashews, nutritional yeast, and salt in a food processor, and pulse until a fine meal forms.
- Drizzle in maple syrup and pulse again to incorporate.
- Store in an air-tight container.