Name: Vegan Parmesan
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 cups walnuts; 1 cup nutritional yeast; 2 tablespoons kosher salt

Butter Club Notes

I don't think vegan Parmesan should try to taste exactly like Parmesan cheese. It just needs to bring that same salty, nutty, savory finish that makes everything underneath it taste better. Toasting the walnuts first makes a huge difference, and the nutritional yeast fills in the rest. I keep a jar of this in the refrigerator because it ends up on pasta one day, roasted vegetables the next, and popcorn before the week's over.

Vegan Parmesan

Toasting the walnuts first gives this crumbly vegan Parmesan its warm, nutty bite. The salty, savory dust clings to steaming pasta as a final flourish.

By Alex Stone

Prep5 minCook10 minTotal30 MINUTESDifficultyEasy

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Ingredients

ScaleMultiplier

2 cups walnuts
1 cup nutritional yeast
2 tablespoons kosher salt

Instructions

Toast the Walnuts: Preheat the oven to 350°F. Spread the walnuts onto a parchment-lined baking sheet and toast for 6–8 minutes, or until lightly golden and fragrant. Allow them to cool completely.2 cups walnuts
Blend the Parmesan: Add the cooled walnuts, nutritional yeast, and kosher salt to a food processor. Pulse until the mixture resembles coarse grated Parmesan. Be careful not to overprocess or the walnuts may begin releasing their oils.2 cups walnuts, 1 cup nutritional yeast, 2 tbsp kosher salt
Check the Texture: If needed, pulse a few more times until evenly blended while still maintaining a light, crumbly texture.prepared vegan Parmesan
Store: Transfer to an airtight container and refrigerate until ready to use.