vegan parmesan: cheesy sprinkle

Cheesy Sprinkle

This topping, affectionately called Cheesy Sprinkle in our house, will be a favorite for kids big and small. Try it on salads, tossed into pasta, sprinkled on rice and beans, worked into sandwich mixtures, as a pizza topping, or eaten off a spoon (yeah, I’ve done it before)!
Course cheese


  • 1/2 cup nutritional yeast
  • 1/4 cup raw almonds see note
  • 1/4 cup raw cashews or more raw almonds
  • 1/2 tsp scant sea salt (about ¼ + 1/8 tsp)
  • 1/4 tsp lemon zest optional


  1. Put all the ingredients into a standing blender and pulse until very fine and crumbly. Don’t overprocess, just pulse several times. That’s it! Store in the refrigerator until ready to use.  Makes about 1 scant cup

Recipe Notes