I grew up with that ubiquitous green shaker can of parmesan cheese at my family’s table. Now that Alan and I are vegan, and seek always to lessen all harm, we’ve kicked the can and replaced it with my own homemade Italian sprinkles.
Nothing could be easier to make, and we put it on everything from popcorn to pasta. Stayed turned for my twice baked potato recipe featuring this nutritious and delicious topping.
– Linda Nelson
Vegan Parmesan Cheese
1 cup walnuts
1/2 cup cashews (you may use roasted and salted though I use raw)
1 cup nutritional yeast
1/2 cup panko (it can be tricky to find a palm oil free panko though it can be done. All vegans read labels; right?)
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1 teaspoon dried parsley
1 teaspoon dried basil
salt to taste
Add all of the ingredients to a food processor, and process until the nuts have been ground down. The degree of fineness of the grind is up to you.
Store in air tight containers. Sprinkle it on a salad tonight!