Thank you to Kathy Hester for allowing me to share this wonderful recipe from her new book
Gluten-Free, Vegan Cooking in Your Instant Pot®: 65 Delicious Whole Food Recipes for a Plant-Based Diet (
Kathy’s Favorite Salt Substitute Blend
1/2 cup nutritional yeast
2 Tablespoons dried parsley
2 Tablespoons tomato or carrot powder
1 tablespoon granulated garlic
1.5 teaspoons dry ground lemon peel
1 teaspoon onion powder
1 teaspoon celery seed
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon marjoram
3/4 teaspoon mustard powder
Blend all ingredients in a dry blender, food processor or spice grinder. Store in an airtight container for up to 4 months.
Kathy’s website is
Here are my favorite salt-free spices:
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Chef AJ
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