This cheesy flavored sprinkle makes the perfect addition to spaghetti, pizza, a baked potato, soup, salad or popcorn. Free of dairy, added sodium, and even a nut-free version, this Plant-Based Italian Parm is totally a guilt-free indulgence.
This dairy-free Parmesan inspired and adapted from Dr. Gregor and the nut-free version inspiration from Dreena Burton has become a household fave. Be sure not to omit the Nutritional Yeast, the secret ingredient for the subtle cheesy flavor. So the next time you want a little extra savory flare to your dish, have at it and sprinkle away with this Italian Parm!
Watch “How-To” Video:
ITALIAN PARM (PLANT-BASED)
The perfect cheesy, savory sprinkle to any dish!
Ingredients
Nut Version
- 1/4 cup Walnuts
- 1/4 cup Brazil Nuts (see note below)
- 1/4 cup Nutritional Yeast
- 1/16 tsp Italian Herbs
- 1/8 tsp Ms. Dash Garlic & Herbs
- 1/8 tsp Onion Powder, unsalted
Nut-Free Version
- 1/4 cup Nutritional Yeast
- 2 Tbsp Hemp Seeds
- 1 1/2 tsp Chia Seeds
- 1 1/2 tsp Sunflower Seeds
- 1/16 tsp Italian Herbs
- 1/8 tsp Ms. Dash Garlic & Herbs
- 1/8 tsp Onion Powder, unsalted
Instructions
- Pulse all ingredients in a food processor or blender until crumbly and fine. Be sure not to over blend or you will end up with a creamy spread instead. Still good! 🙂
- Store parmesan in a tightly sealed glass jar in the fridge. Will keep for several weeks.
Notes
Nut notes: Cashew or almonds can be substituted for the Brazil nuts.
Tried this recipe?Let us know how it was!
