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Easy Vegan Cheeseless Parmesan

This vegan parmesan is similar to the jar of parmesan crumble we all grew up with in the fridge. And while the more traditional vegan substitute is cashews, this recipe can easily be made with slightly healthier or nut-free options to enjoy on all your favorite dishes!
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 16 1 tbsp (~1 cup for whole recipe)
Course: Side Dish, Topping
Cuisine: American, Italian
Calories: 49.6
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup raw cashews sub with walnuts or hemp seeds [note#1]
  • 1 tbsp oat flour
  • 1 tbsp nutritional yeast
  • 1 tbsp dried parsley
  • 1 tsp garlic powder
  • salt & pepper to taste

Equipment

  • high-speed blender

Method
 

  1. For the cashew base, add all ingredients to a high-speed blender and blend until smooth, stopping to shake the ingredients in the container if needed.
  2. For the hemp seed base, simply stir together all ingredients until evenly incorporated.
  3. Serve with Oil-Free Pesto, over Sweet Potato Lasagna, or on pasta or Chickpea Meatballs with Marinara or Pasta Sauce.
  4. Enjoy!

Notes

The calorie calculate is with cashews. Walnuts are 52.5kcal/tbsp and hemp seeds are 43.2kcal/tbsp
  1. I personally think cashews offer the best flavor, but walnuts are the healthiest option and hemp seeds are healthier than cashews and a great option for a nut-free parmesan alternative. The hemp seeds can also be used whole rather than blended - you can just mix them with the spice and enjoy right away.
Store cashew-base parmesan in the fridge for up to 4 weeks, and hemp-seed-base parmesan at room temperature for up to 3 months.