Parmezano Sprinklesvegan Recipes

VEGAN "GRATED" PARMESAN CHEESE

Vegan

Almonds and nutritional yeast blend together to replace aged Italian cheese for those who don't want to eat real cheese. The taste is so similar when used in pesto or on top of pasta, it is hard to tell the difference. Try on top of popcorn too. This combination is chock-full-of nutrients too!

Provided by Buckwheat Queen

Categories 100+ Everyday Cooking Recipes Vegan

Time 5m

Yield 8

Number Of Ingredients 3

Ingredients

¼ cup nutritional yeast flakes
¼ cup almond meal
1 pinch sea salt

Steps:

Combine nutritional yeast, almond meal, and sea salt in a blender. Using short pulses, blend the ingredients just enough to come together.

Nutrition Facts : Calories 26.8 calories, Carbohydrate 2.3 g, Fat 0.8 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 41.5 mg

PARMEZANO SPRINKLES(VEGAN)

Parmezano Sprinkles(Vegan) image

Sprinkle this cool topping over pasta or pizza or wherever you would normally use Parmesan cheese. It is very easy to make if you have a food processor! Almonds and white sesame seeds will make the most real looking Parmezano, but if you want to be imaginative, try raw pumpkin seeds, roasted pistachios, walnuts, pine nuts, sunflower seeds, or any other nut or seed you like! Adapted from the Ultimate Uncheese Cookbook by Jo Stepaniak.

Provided by Sharon123

Categories Soy/Tofu

Time 10m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/2 cup almonds, blanched to remove skins (or white sesame seeds or try a mix of both-blanching is optional-I don't blanch)
2 tablespoons nutritional yeast flakes
1 tablespoon ground flax seeds (optional)
1 -2 teaspoon light miso or 1 -2 teaspoon chickpea miso
1/4 teaspoon salt (heaping)

Steps:

Grind almonds or sesame seeds to a fine powder in a coffee grinder(or food processor but use grinder if using sesame seeds). Move to a food processor and add remaining ingredients and pulse until all is well incorporated. I sometimes use red miso, it's good too.
Store in an airtight container in the refrigerator.
Will keep for a month or longer in the fridge. Also may be frozen.
This can easily be doubled or quadrupled.

Nutrition Facts : Calories 482.7, Fat 37.6, SaturatedFat 2.9, Sodium 827.3, Carbohydrate 22.5, Fiber 13.2, Sugar 3.4, Protein 24.4

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