Vegan ‘Parmesan’ Seed and Nut Topping WFPB Oil-Free

Crunchy nutty topping to use on salads, pasta, casseroles and more! A healthy oil-free alternative to dairy and store-bought vegan cheese toppings.

WHY I LOVE IT

No, you won’t be fooled into thinking you’re having actual parmesan cheese, but this healthy alternative to highly processed vegan ‘parmesan’ provides a satisfying layer of texture and flavor intensity to compliment many dishes. Two kinds of seeds, sesame and sunflower, combined with walnuts give this topping a well rounded flavor. For a tree nut free version, substitute the walnut pieces with pumpkin seeds or leave out walnuts and double the sunflower seeds.

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FOOD PROCESSOR NEEDED

A food processor is required for this recipe in order to create a somewhat uniform grainy texture and merging of ingredients. I like to leave some slightly chunky pieces in my ‘parmesan’ but if you like a topping that’s more powdery just pulse to your desired consistency.

NUTRITIONAL YEAST

Nutritional yeast, sometimes nicknamed ‘nooch,’ is a staple in vegan cooking due to its cheesy flavor profile. In fact, it is often used as a healthy plant-based parmesan substitute on its own. In this recipe, nutritional yeast imparts its unique cheese-like flavor while harmonizing with the rich crunchiness of the seeds and nuts for a tastier more well rounded topping.

SALT OR NOT SALT

Although I love the taste and texture of coarse salts like coarse sea salt, or kosher salt, because it reminds me of the intense saltiness of traditional dairy parmesan cheese, you can use a salt substitute or leave out the salt altogether.

For a slightly sweeter version you can try using pecan pieces instead of walnuts. Slithered almonds are also a good alternative to either the walnuts or the sunflower seeds.

You should store your vegan ‘parmesan’ in any airtight container. It doesn’t need to be refrigerated but will stay fresher longer if kept in an airtight container in the fridge or freezer. I tend to worry about nuts and seeds becoming rancid especially when they’re finely chopped, so I prefer to store mine in the freezer. It’s ready to use straight out of the freezer, no thawing required.

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Vegan ‘Parmesan’ Seed and Nut Topping WFPB Oil-Free

Crunchy nutty vegan topping for salads, pasta, casseroles and more. A healthy oil-free alternative to dairy and store-bought vegan cheese toppings.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Garnish, Savory, Seasoning, Topping

Cuisine American, Anti Inflammatory Diet, Italian, Mediterranean, Vegan, Vegan Fusion, Vegetarian, WFPB, WFPBNO

Equipment

• Food Processor

Cook ModePrevent your screen from going dark

Ingredients

  

• ½ cup sunflower seeds
• ½ cup walnut pieces
• ¼ cup nutritional yeast
• 2 Tbsp sesame seeds (any kind)
• 1 tsp coarse sea salt or kosher salt
• 1 tsp garlic powder
• ¼ tsp ground black pepper

Instructions

 

• Place all ingredients in a food processor. Pulse until you achieve a desired consistency. Be careful not to over pulse or you end up with a kind of nut butter. You only need a few short pulses to achieve a texture similar to coarse sand.
• Store in a sealed container. Will stay fresher longer if kept in the refrigerator or freezer.

Notes

For a tree nut free version you can substitute the walnuts for pepitas or more sunflower seeds. This recipe works well with other nuts too.

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