One of the first things I missed after going vegan was Parmesan cheese!  I was used to dumping it on my salads and pasta to add flavor.  Okay, I was kind of addicted to it!  Until I found Cheezy Sprinkle, that is!  This is a popular non-dairy Parmesan cheese substitute and you’ll find a million different recipes online that are variations of this.  Some use walnuts instead of cashews, some use macadamia nuts, and some use a mixture of nuts.  I’ve made this more times than I can count over the past 2 years and I’ve tried many different variations before I settled on this perfect mixture (to my taste buds at least!).  Of course you can change it up to suit your tastes but this is so good to me that I literally eat spoonfuls of it at a time.  Great as a salad topper or on pizza/pasta!

Vegan Parmesan Cheese Recipe

Cheezy Sprinkle

Makes a little over 1/2 cup


1/2 cup raw, organic cashews (yup, this is really how I buy them, so much cheaper!)

1/8 cup nutritional yeast (I love this kind)

1/2 teaspoon high quality sea or mineral salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder


Add all ingredients to a food processor or high speed blender and pulse/blend for a few seconds at a time until it reaches a uniform granular consistency (like pictured above). DO NOT over-blend/over-process or you will get cashew butter!  Also good, but not what we’re looking for here : )