Rawmesan

While my base recipe has undergone a series of tweaks over 7+ years [original recipe linked here], this savoury sprinkle remains a staple in our household.

I recently took a batch with me on a girls’ weekend away and, combined with poached eggs and avocado, it gave our mornings a cheesish vitamin B boost.

Recipe #132 (latest edit): Rawmesan.
To make this recipe, you will need a food processor of some description (Vitamix and Thermomix are both excellent if you have one of them handy).

Ingredients:
► 3/4 cup of raw and unsalted macadamia nuts
► 1/2 cup of raw and unsalted walnuts [they need to be super fresh, or the rawmesan will taste disgusting. If you can’t get good walnuts, substitute — eg. with macadamias, sunflower seeds, cashews. Sesame seeds might be interesting…]
► 1/4 cup of nutritional yeast [also known as “savoury yeast”, or you can use brewer’s yeast]
► 1 tsp of ground sweet paprika
► 1/3 tsp chilli powder
► 1/4 tsp of ground turmeric
► 1/4 tsp of freshly ground black pepper
► 1/4 tsp of fresh-ground nutmeg
► a goodly pinch of cayenne pepper
► 1 tsp of salt [taste and add more if needed]

Method:
Place all ingredients into your food processing implement of choice and pulse until your mix resembles tiny, yellowish crumbs. Your rawmesan will keep for weeks in a jar/container in the fridge.

Take care not to overprocess or you will end up with nut butter which, while delicious, will not have the same textural properties.

You can also play with the type and proportions of different nuts, but I recommend making small changes and tasting as you go.

Serve your rawmesan as a sprinkle or dukkha, or eat it in heaped spoonfuls from the jar.

I hope you enjoy it — and, if you happen to have a tasty variation on this theme, please share!