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By 11/03/2019 No Comments
Dish of mushroom and broccoli risotto with a vegan parmesan sprinkle on top.

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.





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


½ cup cashews

½ cup almonds

¼ cup savoury yeast flakes

A good sprinkle of salt


Grind all ingredients together.

Store in an air-tight container in the fridge.


Use to sprinkle over any savoury food.

Can be kept for up to 3 months.

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