Give a little savory depth to your meals with this healthy dairy-free topping. Think of this Vegan Cheesy Sprinkle like a plant-based Parmesan Cheese- perfect for sprinkling over pasta, soups, veggies, and salads. Easy to make in less than 20 minutes!
If the only prayer you say in your entire life is thank you, that would be enough. ~ Meister Eckhart
Fast to make and crazy good! You may find yourself using this delightfully rich Vegan Cheesy Sprinkle on almost everything. It adds that extra savory oomph to pasta dishes, salads, soups, avocado toast and so much more!
Completely satisfying as is or get a little creative, play around with adding dried herbs, spice it up with red pepper flakes, deepen the flavor with a bit of shiitake mushroom powder. Take it as a starter and make your own masterpiece!
Vegan substitute for Parmesan Cheese:
Need a plant-based substitute for Parmesan Cheese? Use this Vegan Cheesy Sprinkle to add flavor without the dairy. Toasted walnuts and hemp seeds not only add umami flavor, but they are also rich in omega 3’s supporting healthy cholesterol levels, high in magnesium which helps regulate heartbeat, as well as a lot of supportive antioxidants and amino acids.
How to make Vegan Cheesy Sprinkle:
Pulse walnuts and hemp seeds in a food processor until fine crumbs form.
Toast in a skillet, stirring constantly along with the nutritional yeast.
Cheesy sprinkle is so satisfying in its simplicity but feel free to jazz it up and create your own sprinkle of yumminess.
Additional enhancement suggestions:
- red pepper flakes.
- aleppo pepper flakes.
- dried rosemary.
- shiitake mushroom power.
- black pepper.
- smoked paprika.
- dulse flakes.
- dried orange or lemon peel.
Vegan Cheesy Sprinkle keeps for 2 months in an airtight container stored in the fridge.
Enjoy!
What to serve with Vegan Cheesy Sprinkle:
- Spaghetti and Beetballs! (Vegan Meatballs)
- Zesty Vegan Pasta with Alfredo Sauce
- Spaghetti with Fresh Tomato Sauce
- Simple Sautéed Greens Recipe
- Lemony Asparagus Risotto
- Butternut Risotto with Leeks (Instant Pot or Stovetop)
Vegan Cheesy Sprinkle
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 1/2 cups 1x
- Category: condiment, spice
- Method: toasted
- Cuisine: American
- Diet: Vegan
Description
Give a little savory depth to your meals with this dairy-free rich topping. Perfect for pasta dishes, soups, and salads- a great vegan substitute for parmesan cheese. Easy to make in less than 20 minutes!
Ingredients
- 1 cup walnuts (or sub hazelnuts, pinenuts, Brazilnuts)
- 1/2 cup hemp seeds (see notes)
- 1/4 cup nutritional yeast
- 1/2 teaspoon sea salt, adjust to taste
Instructions
- In a food processor pulse all ingredients until a uniform crumb is formed.
- Dump mixture into a skillet, stirring constantly over medium low heat about 8-10 minutes or until it starts to smell toasty and looks lightly colored.
Store in an air tight container in the fridge. Will keep fresh for 2 months.
Notes
Substitutes for walnuts or hemp seeds: Play around exchanging any combination of nuts and seeds, keeping in mind that walnuts and hemp seeds have rich flavors, so substitutions like Brazil nuts, hazelnuts, pine nuts, cashews, sunflower seeds would all be good choices. Experiment!
Nutritional yeast substitutes: mushroom powder, white miso powder, dulse flakes, adding some sesame seeds also adds richness (Tip: grind a couple of tablespoons of sesame seeds in a spice grinder). You may need to play around with amounts, adding salt to taste only if needed.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 53
- Sugar: 0.2 g
- Sodium: 49.8 mg
- Fat: 4.8 g
- Saturated Fat: 0.5 g
- Carbohydrates: 1.2 g
- Fiber: 0.6 g
- Protein: 2.1 g
- Cholesterol: 0 mg
The perfect easy to make, flavorful, crunchy topping that pairs well with so many dishes…thanks for sharing!!!
thanks Christine!
This is delicious and so easy to make. A great plant based alternative to parmesan. And so nutritious. Thank you!
So glad you are enjoying this Hannah!
Fabulous……as all your vegan recipes are
I no longer seek out recipes from any other source
I try a different one every day…
I have learned so much from you ..even though I’ve been cooking obsessively (cruelty free) for almost my whole life
You keep it simple without too many ingredients…and your videos are a big help…thank you Sylvia
This makes us so happy to hear.💛 We are thrilled you are here Linda!
It’s cute how you think this will “last up to two months” in the fridge. It is SO good it didn’t last two weeks. Thank you!
Hehe… I know what you mean!
Excellent on everything!
Love this nutritious topping!
Sylvia, I am unable to eat nutritional yeast due to an overgrowth issue. Have you or your community an alternative?
Hi Martie- check the notes at the bottom of the recipe for some ideas on substitutions for the nutritional yeast.
So delicious. Used it with minestrone soup and chickpea Bolognese. Amazinf plus so good for you!! I love it!
Awesome Gina! Great to hear!
I made this with pine nuts and added Rosemary. WOW!! Loved it! Who needs parmesan!!!
Perfect!
I’ve made this recipe several times & sprinkle it over many different foods: salads, potatoes, yams, veggies, beans, rice etc!
Super easy, keeps well & tastes delicious!!
Great Karen! So glad you are enjoying it!