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.
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.
A versatile savoury sprinkle
- 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.