If you love a salty, rich, cheesy sprinkle of parmesan on your dishes but would rather do without the dairy, these vegan parmesan sprinkles are a satisfying alternative. They provide a flavor pop to all things savory and only require three ingredients. A rosemary-flavored option is included in the recipe - so dreamy on Italian food! Gluten-free, dairy-free, oil-free, and so delicious!
I find these so much tastier than the store-bought kind (remember the tube containers when we were young?).
Both the standard and rosemary versions of this recipe are fantastic on pasta dishes like my Pasta Bolognese with Red Lentils recipe.
Only three ingredients are required for this recipe. A fourth, dried rosemary, is included for an alternate version.
Almonds: We're using raw almonds that you can toast for extra flavor, if you'd like. I'll show you how. I prefer almonds for this recipe, but you can try cashews or other nuts if you don't have them on-hand.
Nutritional yeast: This is what brings on the cheesy flavor. It can be found online or in grocery stores, often in the bulk section.
Salt: You can use any salt you'd like. Since iodine is important and not easy to get without iodized salt, that's what I usually use.
For the rosemary option:
Dried rosemary: I usually dry my own by fresh sprigs in late summer so I have it on-hand through the year. If you do this, just make sure they're thoroughly dried before storing. Alternatively, use the ready-made kind at the grocery store.
See recipe card for quantities.
Minimal equipment is required for this recipe.
Measuring cups and spoons
A food processor or blender
A spatula if needing to help move the large almond pieces to be processed.
A toaster oven or regular oven if you'd like the almonds toasted.
These parm sprinkles can be made easily in just a few minutes. If you opt for toasting your almonds first, you'll add about 10-15 minutes for toasting and cooling down before use.
If you'd like a deeper toasted flavor, toast the almonds at 325 degrees in a toaster oven or regular oven. Let cool before processing.
Blend all the ingredients in a blender up to medium or a food processor. Stop and start, stirring if needed to get larger pieces to the bottom.
Once the almonds are broken down, pour the parm into a jar or other sealed container. A canning funnel can help.
It's ready! Store sealed in the fridge for weeks.
Avoid over-processing your ingredients or they will turn to butter! Stop the machine frequently if needed to help larger pieces get to the blades. Toss with a spatula if necessary. If using a food processor, pulse the ingredients. If using a blender, turn up to a medium setting (not high).
Rosemary option: Add the dried rosemary (stems removed) to the blender or food processor with the other ingredients.
These sprinkles should keep well in a refrigerated sealed container for up to a few weeks. I prefer mason jars for storing.
I think they taste much better than store-bought parmesan sprinkles. As I say with most veganized recipes, these sprinkles satisfy in the same way that the "traditional" version does, which doesn't mean they will taste exactly the same. They satisfy the desire for something salty, rich, and cheesy sprinkled onto a dish.
Looking for other savory sprinkle topping ideas? Try these:
These dishes are fantastic served with the parm sprinkles:
Vegan Parmesan Sprinkles Recipe
- strong blender or food processor
- measuring cups and spoons
- spatula to help blending (optional)
- toaster oven or standard oven if toasting almonds
- 2 cups almonds raw
- ⅔ cup nutritional yeast
- 2 teaspoons salt
Rosemary Parmesan option
- 1 tablespoon dried rosemary stems removed
- If toasting the almonds (optional): Toast at 325 degrees until fragrant and golden. Let cool for a few minutes before processing.Toaster oven: Check after 3-4 minutes, keep an eye on them until readyStandard oven: Check after 10 minutes, keep an eye on them until ready
- Place all the ingredients in a food processor or blender and process until pieces are evenly distributed and broken down. Stop to toss the ingredients with a spatula to help larger pieces get to the blade, if necessary.Food processor: PulseBlender: Turn up no more than medium speed
- Store in a mason jar or other sealed container in the refrigerator for up to a few weeks.
For Rosemary Parmesan option
- Process the dried rosemary with the other ingredients.
general food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands and ingredients well before using
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove