Toppings can really add another layer of fascinating flavor depth to your pasta, garlic bread and pizza. This vegan recipe for cheesy Vegan Parmesan with Pine Nuts and Fleur de Sel salt borrows some concepts from grated parmesan, but also rivals it in its own way.
– makes about 1 cup
1 cup pine nuts, freshly toasted
1 Tbsp nutritional yeast flakes
1¼ tsp Fleur de Sel salt
or quality sea salt flakes
Toast your own pine nuts (also known as pignolis) to ensure that their rich flavor compounds are freshly infused and haven’t had a chance to diminish.
Put all ingredients in a food processor and pulse until the consistency of parmesan cheese is reached – about 20 to 30 pulses.
Store in an air tight container in the refrigerator for up to 2 months.
Thank you to Mattie from ‘Vegan Baking’
Please check with the author regarding © terms.