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!

Note: I almost never make this recipe verbatim. I use whatever nut/seed combo I happen to have on hand. Literally everything works (except chia and flax). If you are allergic to nuts, use all seeds. The onion/garlic powder is not strictly necessary but it does add deeper flavor.

crumbly vegan parm

1/2 cup raw almonds
1/2 cup raw cashews or walnuts
1/4 cup raw pumpkin seeds or hemp seeds or pine nuts
1/4 cup nutritional yeast
1 tbsp kosher salt**
1 tsp garlic powder
1 tsp onion flakes or 1/2 teaspoon onion powder

** kosher salt is much less salty than the same volume of fine salt due to its larger crystals. REDUCE the salt if you are using fine salt. You want it pretty salty- just like a real parmesan is very salty. This is meant as a garnish and not eaten on its own.

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.  Transfer to an airtight container, such as a jar, and store in the fridge. It will last for months.