Snootch to tha Nootch!

Here’s my quick and clean recipe for “Vegan Parmesan,” which doesn’t taste anything like Parigiano-Reggiano but instead is like a delightful savory umami magic sprinkle for All the Things. If I add some lemon and parsley to it, it becomes a gluten-free, vegan gremolata. WHAT.

1 cup toasted walnuts

3 Tablespoons nutritional yeast

1/2 teaspoon sea salt, or more if desired

1/2 teaspoon garlic powder

If desired, add 1 tablespoon fresh lemon zest and 2 tablespoons fresh parsley

Blend all ingredients in a food processor until the mixture is sandy and the granules are fairly small. Store in an airtight container in refrigerator for up to 6 weeks.

Based on a recipe by The Minimalist Baker

Below are some affiliate links for the gadgets I use in class. I am an Amazon Affiliate.

8 qt. silicone rings for Instant Pot

5 or 6 qt silicone rings for Instant Pot

3-section steamer insert for Instant Pot (6 or 8 qt)

Multi-piece accessory pack for 5 qt and up

 

 

 
 
 
 
 
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Made some vegan “Parmesan,” which I don’t think isvery Parm-y, but it’s really good!! #snootchtothenootch #veganfairydust

A post shared by Lesa Sullivan-Abajian (@lesacooks) on

 

 

 

 

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