These vegan parmesan sprinkles provide a satisfying flavor pop to all things savory and only require three ingredients. A rosemary-flavored option is included - so dreamy on Italian food! Gluten-free, dairy-free, oil-free, and delicious!_______________________________Plant Diversity: Striving for 30 different plants per weekThe number of plants in this recipe: At least 1 plant
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Topping
Cuisine: American, Italian, Mediterranean
Diet: Low Lactose, Vegan
Servings: 36
Calories: 49.24kcal
Equipment
strong blender or food processor
measuring cups and spoons
spatula to help blending (optional)
toaster oven or standard oven if toasting almonds
Ingredients
2cupsalmondsraw
⅔cupnutritional yeast
2teaspoonssalt
Rosemary Parmesan option
1tablespoondried rosemarystems removed
Instructions
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.
Notes
Serving estimates are based on one tablespoon of sprinkles.