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easy vegan parmesan
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Easy Vegan Parmesan

Sprinkle on pizza, pasta, roasted vegetables, and anywhere else you want a boost of flavor.
Prep Time2 minutes
Course: Seasoning
Cuisine: Italian
Keyword: dairy-free, gluten-free, plant-based, raw, seasoning, soy-free, vegan, vegetarian, WFPB
Servings: 16
Calories: 49kcal
Author: Heather Reseck, RDN

Ingredients

  • ½ cup raw cashews or blanched almonds
  • ½ cup raw walnuts
  • ¼ cup nutritional yeast flakes
  • ¾ teaspoon salt

Instructions

  • Pulse cashews, walnuts, nutritional yeast, and salt in a food processor or blender until finely ground.
  • Transfer to a storage container.
  • Refrigerate up to 3 months or freeze up to 6 months.

Notes

Variations:
  • Substitute blanched almonds or almond meal for the cashews.
  • Add 2 tablespoons of raw pine nuts for a more complex flavor
  • Add 5 stemmed dried shiitake mushrooms for more umami. Process the mushrooms into small pieces before adding the nuts.
  • Easy Vegan Parmesan with Seeds: Substitute hemp seeds, sunflower seeds, pumpkin seeds, and/or toasted sesame seeds for all or part of the cashews and/or walnuts.
Tip:
  • Don’t overprocess or you will end up with nut butter.

Nutrition

Serving: 1tablespoon | Calories: 49kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 110mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg