Sprinkle this magical vegan Fairy Dust on everything! It’s a delight on pizza, pasta, veggies, salads, potatoes, and more.
This “Fairy Dust” is a basic vegan Parmesan cheese recipe with a few bonus additions to make it great.
SPEAKING OF MAKING IT GREAT.
Y’all, my kid is obsessed with this one Pizza Hut training video from the 80s. My husband is a nostalgia blogger, so he spends time each week looking up old commercials and other vintage videos. For some reason, this one really resonated with my kid:
In case you don’t have time to watch, I’ll sum up: The training video walks you through how to make a Pizza Hut pizza, including sprinkling on “Fairy Dust.”
Obviously, the next time we made pizza at home, my kid wanted to sprinkle Fairy Dust on top. This beefed-up vegan Parmesan cheese recipe is our vegan version of Fairy Dust, and we are obsessed with it.
How to Make Fairy Dust & How to Store It
What’s great about this recipe is that it’s really flexible. You can use any nuts and seeds that you like to make the base, so you can make it nut-free, if you need. We usually use pecans, like in the written recipe, but I’ve also made Fairy Dust with:
- sunflower seeds
The other great thing about this recipe is that it takes about three minutes to make in the blender. Just toss all of the ingredients into the blender, then pulse until you have a crumbly mix.
Your Fairy Dust will keep for a few weeks in your pantry in an airtight container. I like to store it in a half-pint wide-mouth mason jar with this cool shaker lid on top. You can use a regular jar, but this way, my family doesn’t stick their gross fingers into the jar to grab a pinch of Fairy Dust 18 times a day.
Ready to make some fairy dust? Let’s get down to the nitty gritty. Let’s get this show on the road!
- ½ cup nuts or seeds of your choice (pecans, cashews, sunflower seeds, walnuts, almonds, etc.
- ½ cup nutritional yeast
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Italian seasoning
- ½ teaspoon sea salt
- Put all of the ingredients into your blender, and pulse until you have a crumbly mix.
- Store in an airtight container. Will keep for up to 3 weeks, but I bet you'll use it all before that.
This recipe originally appeared at Glue & Glitter. Republished here with permission.