Meet America's First Vegan Superhero - The Adventures of Vivian Sharpe, Vegan Superhero
Available in either softbound or Kindle/Nook/etc. eBook at Amazon

Vegan Street: The Community Web Portal of Marla Rose and John Beske



Italian-Style Magic Sprinkles

Italian-Style Magic Sprinkles

I remember the first time I heard about nutritional yeast. It was back in college and I had a friend who worked at a health foods store. She was telling me how delicious popcorn was with yeast sprinkled on it. I was by then someone who baked bread and I thought she was referring to active dry yeast. How on earth would anyone want to eat that? Years later, when I was a vegan, I was in possession of my first vegan cheese recipe along with an ingredients list and I finally put two and two together. This was an entirely different kind of yeast.

Nutritional yeast, or nooch, imparts a kind of cheesy flavor to recipes and it is especially reminiscent of Parmesan. Some people absolutely hate the stuff and I can understand that. It is a “love it or hate it” kind of item. I personally am in the “love it” camp and if you are as well, I think you’ll enjoy this recipe.

A little parm-y, a little nutty, the Italian-Style Magic Sprinkles are tasty sprinkled on anything but especially pasta or lasagna. This can also be used in breading, much like how someone would use Parmesan. All you need is a food processor. This can be stored in an airtight container in the refrigerator for up to three weeks. 


Italian-Style Magic Sprinkles

1 cup walnuts, whole or in pieces
cup ground almonds
1 cup nutritional yeast
1 tablespoon chickpea miso or light miso of preference
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon garlic granules
1 teaspoon fennel seed
1 teaspoon rosemary
teaspoon onion powder
teaspoon cayenne powder (optional)
Salt and pepper to taste

In a food processor, tap the walnuts, ground almonds and nutritional yeast on pulse until uniformly mixed with a little texture. Add the other ingredients and pulse together until fully mixed. Sprinkle as you like - on pastas, salads, casseroles, popcorn and more - and store in the fridge in a covered container.

2013-2017, Vegan Street

About Us
Marla's RecipesThe Daily MemeHome Eco
Vegan Living
Reviews and Interviews
The Vegan Street Store
The Vegan Street GuidesVegan Feminist Agitator (Marla's Blog)John Beske Communications (Vegan Advertising & Design)The Adverntures of Vivian Sharpe, Vegan Superhero (Marla's Novel)Chicago VeganMania (a festival we help create)Home
our Facebook page our YouTube channel
our Twitter page our Pinterest page our Instagram page

   Please support us on Patreon