Recipe: Vegan Pecan Parmesan

I’ve been making the this kale salad by Oh She Glows for YEARS. It is so good, but what really makes it is the vegan pecan parmesan. Now, I make batches of this pecan parm just to throw on anything (my husband discovered he even loves it on chicken).

If you’re looking to cut out dairy, give this vegan parm a shot. It is so good—even cheese lovers dig it.

INGREDIENTS:

• 1 cup (120 g) pecan halves, toasted

• 1 1/2 tablespoons nutritional yeast

• 1 tablespoon extra-virgin olive oil

• 2 pinches fine sea salt

DIRECTIONS:

Preheat the oven to 300°F (150°C). Spread the pecans onto a baking sheet and toast in the oven for 8 to 10 minutes until fragrant and lightly golden. Allow to cool.

Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it has a coarse crumb texture. Be sure not to overprocess—we still want a nice crunchy texture here, not powder.