Finding an alternative for shredded cheese in my daily diet took awhile. Honestly, I did not believe I could give up cheese. It was a staple in the house for the longest time. Yet somewhere between food safety reports in the news and a more pressing commitment towards all living beings, I began passing it by on the grocery shelves. I came to realize that the less dairy I ate the better I felt. I cannot at this moment to being completely dairy-free. But I sure notice what it does to my body when I choose to eat it now.
Setting free a cheese mindset
Sure, many of you out here in cyberspace already know the antioxidant power charge of a handful of walnuts, or the burst of B vitamins from a serving of nutritional yeast. Yes, I confess, even after living in Asia and overcoming numerous texture challenges, I still faced prejudice in my own head towards some odd-sounding substitutes. Wow, I cannot believe it took me so long to try this delicious combo.
I rarely reach for the cheese anymore on the grocery shelf. Recipes like this Walnut Sprinkle have made their way into my regular practice of making it and leaving it on the counter in full view. Knowing that walnuts contain roughly double the amount of antioxidants than other nuts got my attention, and got me thinking about better eats for the bites.
I put this stuff on everything: fruit, salads, curries, you name it. In fact, if I still feel hungry a little after breakfast, I’ll eat a tablespoon of it just by itself. It’s yummy stuff!
I was first introduced to the nutritional yeast and walnut combo when I tried a similar recipe. The ingredients included granulated garlic and salt. After a little testing, I found that I didn’t miss the salt or the garlic when I stripped down the process. Since I’ve cut back drastically on the amount of salt, garlic, onion and turmeric I consume in general, my taste buds seem to be dancing with delicacy a bit more.
- 1 cup shelled walnuts
- 3 tablespoons nutritional yeast
- 1/4 teaspoon salt, or to taste (optional)
- Throw all ingredients into the food processor. Pulse to your desired crumbly texture. Empty into a jar or any container with a lid. Store in the refrigerator up to two weeks.
- Sprinkle on anything: soups, salads, curries, fruit, etc.
- Options: Add pepper, garlic or onion powder, or another favorite seasoning for an extra kick.