Description
Make this vegan parmesan cheese sprinkle for a dairy-free cheesy topping for pasta, salads, popcorn, and roasted vegetables. Easy seasoning blend. 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