Ingredients
- 1 cup raw walnuts (105 g)
- 3⅔ tablespoons nutritional yeast (20 g)
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
Instructions
- Place all of the ingredients into your food processor and pulse until everything is crumbly and uniform, and there are no chunks of walnuts. Do not over-process or it will turn into nut butter.
- Walnut Parm is best stored in a sealed container in your fridge.
Notes
Make sure your food processor and all of its parts are dry before beginning. If your food processor is wet or damp, your Walnut Parm will not process correctly.
Add a pinch of nori for deeper umami flavor.