This is my go-to quick lunch!
Ingredients:
- 2 cans Oregon’s Choice Pacific pink shrimp, drained
- 2 tbsp. Dr. Bragg’s Vinaigrette (I really like this salad dressing- it’s a tangy, apple cider vinegar vinaigrette)
- Vegan parmesan to taste*
Mix together in a small bowl and enjoy!
*How to make the vegan parmesan:
In a food processor combine:
- 1.5 cups raw cashews
- 6 tbsp. nutritional yeast
- 2 tsp salt
- 1/2 tsp garlic powder
Process into a fine powder. Sprinkle on anything and everything! Keeps in the fridge for up to 2 months.