This miso walnut vegan parmesan is a simple, flavorful topping that brings umami from miso and a cheesy note from nutritional yeast. It’s an excellent dairy-free alternative to grated parmesan — sprinkle it over pasta, lentil meatballs, roasted vegetables, or buttered noodles for an instant boost of savory flavor.
Make Your Own Vegan Parmesan Topping
This homemade vegan parmesan is healthier and far less processed than many store-bought vegan cheeses. It takes about five minutes to make and requires only a food processor. Keep a jar in the fridge for quick dinners when you just want to boil pasta and finish it with something satisfying.
Ingredients
- Walnuts — Toasted or raw, walnuts lend a rich, slightly bitter nutty base that mimics the texture of grated cheese. They’re also nutritious and versatile in many savory recipes.
- Miso — Use mellow miso for a mild, rounded umami flavor. A small amount adds depth without overpowering the mixture.
- Nutritional yeast — Often called “nooch,” nutritional yeast gives a nutty, cheesy flavor and is a pantry staple in vegan cooking.
How do I make vegan parmesan?
It couldn’t be easier: combine the ingredients in a food processor and pulse until you have a crumbly, coarse texture. Transfer the mixture to a jar or bowl and use it to top pasta, salads, or grain bowls. Store in the refrigerator in an airtight container for up to one week.
Try this miso walnut parmesan on lentil meatballs or your favorite pasta and leave a comment with how you like to use it.
Miso Walnut Parmesan
Equipment
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1 food processor
Ingredients
- 1 cup walnuts, toasted or raw
- 1/4 cup nutritional yeast
- 1 tbsp mellow miso
- 1 tbsp extra virgin olive oil, optional
Instructions
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Place the walnuts, nutritional yeast, miso, and olive oil (if using) into a food processor. Pulse until the mixture forms a coarse, crumb-like texture.
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Transfer to a serving bowl or jar and sprinkle over your favorite dishes. Store refrigerated in an airtight container for up to one week.
Notes
- Substitute: Swap walnuts for a milder nut like almonds, or for a nut-free version use toasted sunflower seeds or pepitas.
- Store: Keep in an airtight container in the refrigerator for up to one week.
Nutrition
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Carbohydrates: 6g
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Protein: 6g
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Fat: 23g
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