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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
Total Time 10 minutes
Course Garnish, Savory, Seasoning, Topping
Cuisine American, Anti Inflammatory Diet, Italian, Mediterranean, Vegan, Vegan Fusion, Vegetarian, WFPB, WFPBNO

Equipment

  • Food Processor

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.
Tried this recipe? Let me know how it was!