ITALIAN PARM (PLANT-BASED)

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:

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ITALIAN PARM (PLANT-BASED)
The perfect cheesy, savory sprinkle to any dish!
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Prep Time 5 minutes
Servings
cup
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
Prep Time 5 minutes
Servings
cup
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
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Rating: 0
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Instructions
  1. 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! 🙂
  2. Store parmesan in a tightly sealed glass jar in the fridge. Will keep for several weeks.
Recipe Notes

Nut notes:  Cashew or almonds can be substituted for the Brazil nuts.

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