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Easy Vegan Parmesan Sprinkle

Marisa Marques
Nutty, Savoury & Simple
This easy vegan Parmesan sprinkle is cheesy, nutty, and full of flavour—no dairy, gluten or oil needed. Made in 5 minutes with wholesome ingredients like cashews, hemp seeds and nutritional yeast, it’s a healthy plant-based topping for pasta, salads, soups and more.
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Prep Time 3 minutes
Blend 2 minutes
Total Time 5 minutes
Course Topping
Cuisine Italian
Servings 8 people
Calories 70 kcal

Equipment

  • 1 blender

Ingredients
  

  • ¼ cup raw cashews
  • ¼ cup hemp heart seeds
  • 3 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp freshly ground black pepper
  • 1 pinch of smoked paprika optional, for a subtle depth and smokiness

Instructions
 

  • Add Your Ingredients
    Measure all the ingredients and pop them into a blender or food processor. Don’t forget the pinch of smoked paprika for that subtle depth of flavour.
  • Blend & Taste
    Pulse a few times until the mixture resembles coarse sand. Be careful not to over-blend—you want a crumbly texture, not a paste!Give it a taste and adjust to your liking. Want it saltier or cheesier? Add a pinch of salt or a bit more nutritional yeast.
  • Enjoy or Store
    Use straight away over pasta, salads, roasted veggies, or soups.Store the rest in a clean, dry glass jar with a lid. It’ll stay fresh in a cool, dry place (or fridge) for up to 2 weeks.

Notes

  • For a nut-free option just swap the cashews for sunflower seeds or pumpkin seeds
Keyword Healthy, Oil free, Vegan Parmesan