Growing up, my sister and I topped many a meal with the green container of “shake-y cheese”. Thats what we called it in our house, because you could shake cheesy goodness on to anything. Clever I know. I also know that shake-y cheese isn’t really cheese at all, but that didn’t stop it from tasting delicious sprinkled on top of a big ol’ plate of spaghetti. There are a variety of different healthier and dairy free versions of this topping out there, but I think this one comes closest to the salty and slightly buttery taste of my beloved shake-y cheese. Plus it is really simple to make a bunch and then store it in a container in the fridge. Make this and get to shakin’!
- 1 cup walnut pieces
- 3-4 tablespoons nutritional yeast, depending on how cheesy you want the flavor to be
- 2-3 tsp salt, depending on taste
1. Preheat oven to 250. In a blender or food processor, pulse the walnuts a few times until coarsely chopped. Add in nutritional yeast and salt and process everything until it has a fine breadcrumb like texture.
2. Line a large baking pan with parchment paper or a silpat. Spread the walnut mixture evenly over the pan and place in the oven. Bake for 30-40 minutes in 10 minute increments. After each 10 minutes move the mixture around so it doesn’t burn. It will be done when it has a nice golden brown color.
3. Let the topping cool and then transfer to a container. You can store this in your fridge for up to a month.