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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

  • Adult-Minded: Try adding 1⁄8 teaspoon of onion or garlic powder.
  • Kid-Friendly: I make this often for our kiddos, and make it quick and simple using just the nooch, nuts, and salt. You may enjoy added flavor depth from the zest, but it’s not essential.
  • Savvy Subs and Adds: To make this mixtre nut free, substitute the almonds and cashews with: 3 tbsp hemp seeds, 1 tbsp chia seeds (preferably white chia), and 1 tbsp pumpkin seeds (or sesame or sunflower).  Voila!