vegan parmesan: brazil nut parm

Brazil Nut Vegan Parmesan

There are many versions of vegan Parmesans available, and in fairness, none of them are really like dairy Parmesan. But, we don’t need them to be! What we want is a tangy, salty, rich-tasting sprinkle that we can use for topping salads, pastas, pizza, and more. This topping delivers!

Course cheese
Servings 2 cups


  • cups brazil nuts see notes
  • ½ tsp little scant sea salt
  • 1 ½ tbsp nutritional yeast
  • 1 tbsp freshly squeezed lemon juice


  1. Preheat the oven to 275°F and line a baking sheet with parchment paper. Process the brazil nuts in a food processor or blender until fine and crumbly. Don’t overprocess, or they will begin to heat and become pasty. Just pulse until finely crumbled. Spread on the prepared pan. Toss in the salt, nutritional yeast, and lemon juice. Use your fingers to work these ingredients through the crumbled nuts. Place in the oven and bake for 35 to 40 minutes, being sure to toss three or four times through the baking process (and check during last minutes of baking; the mixture should become dry and maybe a touch golden around the edges, but should not brown). Remove from the oven, let cool, and transfer to a container to refrigerate. Makes about 2 cups.

Recipe Notes