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!
- 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.
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.
- 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
Keywords: vegan parmesan cheese recipe, vegan parmesan, cheesy sprinkle, vegan cheesy sprinkle