I absolutely love this vegan parmesan substitute. We lovingly call it sprinkle cheese in my house but it is simply almond flour aka almond meal, nutritional yeast, salt and onion powder. In my original version, I toasted nuts – cashews, Brazil nuts and pine nuts – and then tossed them into the food processor with the rest of the ingredients. But almond flour is so much better because the texture is fine and fluffy. Plus, there is no processing. Just toast and store. That’s it!
Note: I usually make the entire bag of flour which is double this recipe and then store it in jars in the refrigerator.
Nutty Parm V2
- 2 cups almond flour/meal
- 2/3 cup nutritional yeast nooch
- 3 teaspoons salt
- 2 teaspoons onion powder
Preheat the oven to 350. Spread the almond flour/meal on a big sheet tray, being sure it is all in one layer. Place into the oven and toast until golden. This can range based on your oven. It usually takes 15 minutes in mine.
When the almond meal has cooled, pour it into a big mixing bowl. Add the nooch, salt, and onion powder and mix well.
Place into storage containers and use whenever you want a noochy, cheesy topping. We love it sprinkled over steamed broccoli, roasted cauliflower, popcorn, pasta and salads. Enjoy!