- Prep-time: / Ready In:
- Makes 1½ cups
- Serving size: 2 Tbsp.
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Always have this delicious topping on hand in your fridge to sprinkle on chili, soups and stews. It's also delicious on steamed vegetables, like broccoli and air popped popcorn. You can by this is the store but it's so much more economical to make your own and it won't contain salt.
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By Chef AJ,
Ingredients
- 1 cup raw almonds* or cashews or walnuts
- ½ cup nutritional yeast
- 1 tablespoon salt-free seasoning (I prefer Benson’s Table Tasty)
Instructions
- In a food processor fitted with the “S” blade or in a blender, combine all ingredients until a powdery texture is achieved. If you like it chunkier, process less.
Chef’s Note: * You can also use store bought almond flour in place of the almonds.
Nutritional Information:
Per serving (2 Tbsp.): 89 calories, 4.8 g carbohydrates, 5 g protein, 6.5 g total fat, 0.5 g saturated fat, 0 g cholesterol, 4 mg sodium, 2.7 g fiber, 0.6 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (9)
(5 from 2 votes)If using almond flour instead, use 1 cup?
Hi Eva, 1 cup of almonds will produce 1.5 cups of almond flour, so add another quarter cup to your measurements :). Using almond flour to begin with may give this recipe a finer texture than desired, but let us know how it goes.
Instead of adding prepackaged no salt seasoning, I experiment with a variety of spices. Made my last batch with garlic powder, onion powder, and black pepper.
Delicious!!
Too bad it has nuts. There's are but allergies in our home.
Could you try roasted sunflower seeds instead?
Could coconut flour be substituted for the almond flour and if so, how much would you need?
How would I adjust this recipe if I chose to use cashew butter instead?
We don't recommend using a nut butter, because the texture will be too wet. You're going for a powdery texture here. You can use raw cashews, though. —Liz Turner, FOK editor in chief