I am ready to share with you all my absolute favorite dairy-free sub for parmesan cheese as well as the BEST salad topping or breadcrumb substitute EVER, Easy Nut and Seed Vegan Parmesan Cheese. So simple, comes together in minutes and stores in the fridge for up to 3 weeks, maybe more but mine has never lasted that long. It’s so good! Crunchy, salty and a nice cheesy flavor from the nutritional yeast without any of the dairy.
So what is VEGAN PARMESAN CHEESE?
A dairy free substitute for real parmesan cheese that is full of Whole Foods and great nutrition.
- Plant-based protein
- Vitamin B and C
- Healthy fats – Omega 3s
- Folic acid
Not to mention the addition of the hemp seeds which have all nine essential amino acids. SCORE! This is the stuff you want to add to all of your meals for that extra boost of nutrition. And get this, my kids LOVE it! Happy mommy!
So how did I make this super delicious and nutritious topping?
Just add the following ingredients to a food processor and pulse. DONE!
- Nutritional Yeast
- Garlic powder
- Hemp seeds
- Olive oil
That’s it! Use it to add to salads, pastas, pizza, soups and more.
How do I store it?
I store mine in a mason jar with a tight lid and leave it in the fridge. You can store it in any type of airtight container but it must be refrigerated and should last up to 3 weeks.
Can I substitute the cashews with other types of nuts?
I have found that cashews work best but you can certainly try other nuts and let me know how it turns out for you.
- 1/2 cup raw salted cashews
- 1/4 cup hulled hemp seeds
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon olive oil
- Place all ingredients into a food processor and pulse until you reach a fine parmesan cheese-like texture.
- Store in an airtight container in the fridge for up to 3 weeks! Enjoy!
Nutrition Information:Yield: 20 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 37 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 52mg Carbohydrates: 2g Fiber: 1g Sugar: 0g Protein: 2g