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
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