If you’ve been following my blog for a while, you’ve probably noticed that I like to make vegan “parmesan” using nutritional yeast and almonds. It has a nice flavor and it tastes great on pasta and salads.
One day I was making a Caesar Salad for lunch, and I went to the pantry to get almonds so that I could whip up a batch of parmesan, but there were none to be found. I dug through the freezer, because surely there must be a bag of almond meal somewhere at the back. But sadly, there wasn’t. Back in the pantry, the only nuts I could find were walnuts. I decided to give it a go. How bad could walnut parmesan be?
Actually, walnut parmesan is amazing! I’ve found that I now prefer it over the almond parmesan. Around the same time that I made this amazing discovery, I was sent some vegan cheeses from The Sanctuary at Soledad to try. Their parmesan, which is pine nut based, has a little extra bit of tang to it, which comes from mustard powder, so I decided to add a pinch to mine as well. Parmesan perfection!
What’s your favorite food to sprinkle parmesan on?
Vegan Walnut Parmesan
Sprinkle this vegan Walnut Parmesan on salads, pasta, popcorn, or anything else that could use a little flavor boost!
- 1/4 cup nutritional yeast
- 1/4 cup walnuts
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground mustard seed
Mix all of the ingredients together in a spice grinder, a small food processor, or the dry blade of a high-speed blender. Do not over-mix or you'll end up with cheesy walnut butter! It only takes about 10 seconds to grind everything together in my Blendtec high-speed blender.
Store in the refrigerator until ready to use.
If you're allergic to walnuts, you can substitute just about any nut or seed.
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