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’!

 

“Parmesan” Topping  

• 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.

 

Simple and easy way to add flavor to any of your meals!  This is great on vegetables, lasagna, spaghetti, casseroles, or anything else your little heart desires.  Enjoy!