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Almocashyee is the most versatile all round vegan sprinkle for savoury dishes.

Do you ever feel that sometimes your dinner just needs that something extra? It’s a little bit boring, but you just want a sprinkle of something on top?

Well, that’s where this ‘Almocashyee’ comes in. It’s a blend of almonds, cashews and savoury yeast flakes – hence the name almocashyee. It looks just like vegan parmesan when sprinkled on food. This was one of the first sprinkles we made in the Vegan Chef Training that I did a couple of years ago. Simple, yet can take a dish to the next level.

Small white dish of vegan parmesan cheese

This sprinkle can be made in bulk. It keeps for around 3 months in the fridge, and a little sprinkle is all you need to give a lift to your savoury dishes.

It looks a little bit like parmesan cheese and is considered to be a good dairy free alternative to parmesan cheese. A pinch of Almocashyee on your risotto, or pasta, roast veggies, pies or sweet potato skins. I’m sure you’ll find a dish that you make that will be that little bit better with a sprinkling of vegan parmesan.

 

 

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Almocashyee

Dish of mushroom and broccoli risotto with a vegan parmesan sprinkle on top.

A versatile savoury sprinkle

  • Author: Amanda
  • Prep Time: 5 mins
  • Total Time: 5 mins
Scale

Ingredients

½ cup cashews

½ cup almonds

¼ cup savoury yeast flakes

A good sprinkle of salt

Instructions

Grind all ingredients together.

Store in an air-tight container in the fridge.

Notes

Use to sprinkle over any savoury food.

Can be kept for up to 3 months.

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