Ingredients
SERVINGS: 1 Cup(s)
- 1 cup (120 g) raw walnuts
- ¼ cup (60 g) nutritional yeast
- 2 tablespoons white miso paste
- 1 small garlic clove
- 1 teaspoon smoked salt, such as Maldon
Preparation
This crumbly topping has seduced hundreds of my Brain Health Kitchen students with its cheesy texture and flavor. Besides tossing this “Parm” on pizza, feel free to sprinkle it on salads, avocado toast, popcorn, roasted sweet potatoes, and any pasta dish where you would use Parmesan cheese.
Combine the walnuts, nutritional yeast, miso paste, garlic, and salt in the bowl of a food processor or blender. Pulse until the mixture forms small, uniform crumbles, like wet sand or coarsely grated Parmesan cheese
Walnut “Parm” keeps in an airtight container in the refrigerator for up to 1 week.
About this recipe
Excerpted from The Brain Health Kitchen: Preventing Alzheimer’s Through Food by Annie Fenn, MD, Artisan Books @2023.
