Low-FODMAP Vegan Pepita Parmesan

 Most homemade vegan Parmesan recipes contain high-FODMAP cashews and garlic and/or onion powder, and commercial products often contain high-fat ingredients, such as coconut oil, that's non-nutritive and difficult to digest.

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This speedy version can be made in under two minutes, is low in fat, nut-free, contains no garlic or onion powder, and only has three (yes, just three) ingredients -- and they're packed with wholesome nutrition! Sprinkle this parma generously over any foods that could use a pop of flavor, including soups, veggies, baked potatoes, pasta, salads, and, of course, Italian dishes.

LOW-FODMAP 3-INGREDIENT VEGAN PEPITA PARMESAN
Makes 3/4 cup

INGREDIENTS

• 1/2 cup unsalted roasted pumpkin seeds (pepitas), or 1/4 cup unsalted roasted pumpkin seeds and 1/4 cup unsalted roasted sunflower seeds
• 1/2 cup nutritional yeast flakes
• 1/4 tsp sea salt

DIRECTIONS

1. Put all the ingredients in a food processor or blender. 
2. Pulse just until the seeds are coarsely ground (don't process too long or the seeds will turn into seed butter).
3. Transfer to a glass storage container and store in the refrigerator or freezer. (You can use it directly from the freezer -- no need to thaw.)

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