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5-Minute Vegan Parmesan for Sprinkling

5 from 4 reader reviews
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
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Ingredients

  • 1 cup mixed unroasted nuts/seeds (see note)
  • 3 tablespoons nutritional yeast
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • 1 teaspoon fine salt
  • ½ teaspoon freshly ground black pepper

Instructions

  • In the bowl of a food processor fitted with the “S” blade, combine the nuts/seeds, nutritional yeast, garlic powder, onion powder, salt, and pepper. Pulse until you have a mealy and slightly “dusty” mixture.
  • Transfer the vegan parmesan sprinkle to a sealable jar or other container and close the lid on top. This will keep in the fridge for a month.

Equipment

  • Food Processor

Recipe Notes

  • For the nut and seed mix, my favourite combination is: ⅓ cup raw walnuts, ⅓ cup sliced almonds, and ⅓ cup hemp seeds. 
  • A mix of hemp seeds, sesame seeds, sunflower seeds, and pumpkin seeds is delightful for a nut-free version.
A savory, nutty sprinkle that adds parmesan-like depth to pasta, salads, and pizza. Five minutes in the food processor, and it keeps one month in the fridge.