5-Minute Vegan Parmesan for Sprinkling

5 from 7 reader reviews

Prep Time 5

Total Time 5

Servings 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 sea 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. You get the buttery richness of the walnuts, the “dusty” and even sprinkling qualities of the almonds, and the grassy-fresh flavour of hemp seeds is just really nice!
A mix of hemp seeds, sesame seeds, sunflower seeds, and pumpkin seeds is delightful for a nut-free version.

This savory vegan parmesan is perfect for sprinkling over pasta, salads, and pizza. My entirely plant based parmesan that comes together in 5 minutes can also be made nut-free. All you need is a food processor and a handful of pantry ingredients.

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