crumbly vegan parm


Sometimes you just need a hit of salty, umami flavor to finish a dish.  This crumbly, nutty vegan parmesan is just that + it’s made from healthy ingredients.  It’s super easy to whip up and lasts indefinitely in the fridge.  The perfect garnish for pizza, pasta, soups, roasted veggies and more.  Mix it into vegan burgers/meatballs, sprinkle it over avocado toast, garnish a simple arugula salad with it.  Pull out your food processor and let’s go!



1/2 cup raw almonds

1/2 cup raw cashews

1/4 cup raw pumpkin seeds or hemp seeds or pine nuts

1/4 cup nutritional yeast

1 tablespoon kosher salt**

1 teaspoon garlic powder

1 teaspoon onion flakes or 1/2 teaspoon onion powder

optional: 1/4 teaspoon of porcini or shiitake mushroom powder (adds umami but perfect without it too)

** this makes it pretty salty- just like a real parmesan is very salty. This is meant as a garnish and not eaten on its own.  You can start with less salt and add more as you see fit if you are sensitive to sodium.


Place all ingredients in a food processor.  Pulse until the mixture looks fine but still crumbly, as shown in the below photo.  DON’T over-process or leave the processor running because the nuts will turn into butter if you do.  That’s it!  Store in a jar in the fridge.


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