Aug 6
Vegan Italian Spice “Parmesan”
posted by: Marissa in Condiments, Vegan on 08 6th, 2009

I bought a bottle of Parma! a while back. I had just gone off dairy, and for the most part didn’t eat dairy much anyway…except for my beloved Parmesan cheese. Needless to say I wasn’t that impressed with Parma! I got a little sad after eating a bite as I knew it couldn’t take the place of my beloved. While this is still true, I am not compromising my personal ethics because something “tastes good”.

Parma! is expensive, excessively so…and I wasn’t all that impressed. I doctored it up with some spices, and then I got the great idea to just make my own. Now I put it on EVERYTHING. Ultimately the reason I loved Parmesan so much was the salt factor. My Vegan Parmesan has salt, it doesn’t melt…but it has salt. It also has a lot of flavor, and endless combos of spices could also be added to change the flavor. The honest truth is that when you make it fresh it tastes a lot better than when you buy the stuff that has been sitting on the shelf. Sorry Parma! I make my own now!

This is the Italian spice version

Vegan Italian Spice “Parmesan”

Ingredients:

  • 1 C. Raw Walnuts
  • 1/4 C. Raw Pine Nuts
  • 1/2 C. Nutritional Yeast
  • 1 T. Italian Seasoning
  • 1/4 tsp. Garlic Powder
  • 1 tsp. Sea Salt

Method:

  1. Combine all ingredients in a food processor and process until it is like cornmeal. Don’t over process or you will get spiced Walnut butter.
  2. Store in an airtight container in the fridge.

20 Responses to “Vegan Italian Spice “Parmesan””

  1. Twitted by hashvegan, on August 8th, 2009 at 12:03 pm Said:

    [...] This post was Twitted by hashvegan [...]

  2. Pumpkin & Pomegranate » Pizza!, on August 13th, 2009 at 11:01 am Said:

    [...] 1/4 C. Vegan Parmesan [...]

  3. Heather McD (Heather Eats Almond Butter), on August 18th, 2009 at 3:22 pm Said:

    So making this soon!

  4. Pumpkin & Pomegranate » Cauliflower Au Gratin, on August 21st, 2009 at 11:55 am Said:

    [...] Vegan Parmesan for sprinkling over the top [...]

  5. Erik, on August 28th, 2009 at 10:11 am Said:

    thanks for the heads up Marissa, I’ll have to get a batch of this goin’ soon.

  6. Heather McD (Heather Eats Almond Butter), on August 30th, 2009 at 12:57 pm Said:

    Oh my gosh. MimicCream samples waiting for me when I got home. Made your parm and then mixed it with the cream for an alfredo sauce. Served on top of raw zucchini pasta. AMAZING!

  7. Fruitful LR « Vegan Fritz, on August 30th, 2009 at 7:01 pm Said:

    [...] here. I totally downed a whole head of cauliflower-au gratin style, so good. & Marissa, your Vegan Parmesan was bomb, thank you. I also roasted a sh*tton of veggies later in the day: zukes, red & green [...]

  8. Vegan Creamer That Actually Tastes Good « Heather Eats Almond Butter, on August 31st, 2009 at 6:55 am Said:

    [...] minced garlic in my butter and slowly stirred in 1/2 cup MimicCream.  To it, I added 2 TBSP of Marissa’s Vegan Italian Spice Parm (AMAZING RECIPE by the way.  Thank you Marissa!), & salt and pepper.  I topped my pasta with [...]

  9. Pumpkin & Pomegranate » Zucchini Muffins, on September 1st, 2009 at 10:11 am Said:

    [...] to prepare them. Most of my squash have had the same fate…either a slow roast and topped with vegan Parmesan, or a breakfast scramble and then…you guessed it, topped with the vegan parm again. I tell [...]

  10. I Am Grateful For… « Heather Eats Almond Butter, on September 2nd, 2009 at 3:34 am Said:

    [...] veggies topped with Marissa’s Parm… You guys have to try this [...]

  11. Pumpkin & Pomegranate » A Greek Inspired Feast, on September 3rd, 2009 at 1:18 pm Said:

    [...] Vegan Parmesan [...]

  12. Alfredo Adoration « Heather Eats Almond Butter, on September 14th, 2009 at 5:32 am Said:

    [...] Thank you Gena!  I’ve been pouring this sauce on everything, and I always top it with Marissa’s Vegan Italian Spice Parm.  Please try this [...]

  13. Tiffany S., on September 21st, 2009 at 7:11 am Said:

    I tasted the nutritional yeast on my finger and didn’t like it AT ALL, but then I made this and put it on Quinoa pasta with pesto and it was AMAZING! Even Chris thought it was one of the best dishes we’ve eaten in a long time! Awesome!

  14. Pumpkin & Pomegranate » Happy Mabon / Autumn Equinox!, on September 22nd, 2009 at 1:06 pm Said:

    [...] Sauteed that a bit, then when the squash was done I mixed those together and topped it off with vegan parm. [...]

  15. Pumpkin & Pomegranate » Stripetti and Beetballs!, on October 1st, 2009 at 9:56 am Said:

    [...] I served these babies with a side of beet greens (don’t wast those!) sautéed in some extra virgin olive oil and garlic slices. I then drizzled some of the real balsamic vinegar on top. I also topped the dish with the vegan Parmesan. [...]

  16. Pumpkin & Pomegranate » And Now We Return to Our Regularly Scheduled Weather, on October 16th, 2009 at 11:56 am Said:

    [...] minced garlic. I added a little salt as well. Then I mixed up a quick sauce on the stove using some vegan parm and Mimiccreme unsweetened coffee creamer (yes I do the weirdness when I cook for myself). The [...]

  17. Averie (LoveVeggiesAndYoga), on November 5th, 2009 at 11:36 pm Said:

    I just found your site and this recipe from a backlink Diana (Soap Choc) gave. What a recipe SCORE! Thank you! I am a mega nooch lover and I make kale chips with nooch
    http://www.loveveggiesandyoga.com/2009/10/raw-vegan-kale-chips.html
    And I bet your vegan parm action could/will work with some tweaks as my kale chip coating. Great work on that one!

  18. Marissa, on November 6th, 2009 at 9:31 am Said:

    I am going to have to try kale chips again. I used to make them in my wiply little dehydrator, but I tried in my Excalibur and they FLEW everywhere!

  19. Pumpkin & Pomegranate » Full belly, but oops ;-), on November 6th, 2009 at 11:37 pm Said:

    [...] 3 T. Vegan Parm [...]

  20. vegan pizza margherita | health tips, on December 14th, 2009 at 9:42 pm Said:

    [...] sprinkle of Vegan Parm post-broil added another nice element to an already-tasty flavor [...]

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