This cheese substitute has a nutty, cheesy flavor and is really easy to make. Sprinkle it on zucchini noodles, enchiladas, meatballs, steamed veggies, scrambled eggs, or anything that you would sprinkle cheese on.
Note: “Cheese” Sprinkle and Dairy-Free Cheese Spread are best made in a big batch every 10 days and kept in an airtight container in the fridge. This way you have your cheese substitute on hand when you need it. Cuz you never know when you’re going to get the urge for “Cheese” Sprinkles.
1 tablespoon coconut oil
1 cup raw cashews
1 cup Pecans
½ cup nutritional yeast
½ teaspoon sea salt
Heat the coconut oil in a large skillet. Add the cashews and pecans. Cook until golden brown, mixing often, for about 5 minutes.
Combine all of the ingredients in a food processor. Pulse until fine crumbles form. Enjoy!
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Sodium: —
Fiber: —
Protein: —
Sugar: —