Vegan Parmesan

Vegan Parmesan


  • 5 tablespoons nutritional yeast
  • ¼ cup of unsalted raw brazil nuts
  • ½ teaspoon salt
  •  ½ teaspoon garlic powder


  1. Mix all ingredients in a high speed blender until you form a fine crumb.  It’s best to use the pulse function on your blender as it’s easy to over blend, making the nuts turn to a butter.  
  2. Blending time depends on the power of your blender.  If using a powerful machine like a Vitamix or Thermomix, then 15 seconds will be enough.  For something less heavy duty you may need to blend for 30 seconds or more.
  • The above ingredients will make a small bowl, probably enough as a topping on six serves of pasta.
  • Another nut option is cashews – creates a slightly lighter and sweeter parmesan.
  • To make a bigger batch simply increase the ingredients in equal quantities.  The parmesan can keep in an air tight container in the fridge for up to two to three months.

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