Vegan Parmesan Topping

This is a wonderful, healthy alternative to Parmesan cheese.   It is completely free from cholesterol and adds a nice touch to so many favorite dishes.  I use it on my pasta, Minestrone soup, baked potatoes, and the list goes on and on.


1 cup cashews (or blanched almonds)

1/4 cup nutritional yeast flakes

3/4 teaspoon salt

1/4 teaspoon Italian seasoning

1/2 teaspoon garlic powder


2 teaspoons lemon juice

2 teaspoons Bragg Liquid Aminos

1/8 – 1/4 teaspoon ascorbic acid (vitamin C powder)



Preheat the oven to 300 F.

In a food processor, blend the cashews, yeast flakes, salt, Italian seasoning, and garlic powder, into a crumb consistency.

Add the lemon juice, Bragg liquid aminos, ascorbic acid (vitamin C powder) and blend till combined, but not powdered, you want some texture.

Pour unto a lined baking tray and bake in the oven for about 20 minutes.

Let cool completely before storing it in a glass jar.


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