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October 2, 2013

Parmesan Walnut

The Cheesy Vegan by John Schlimm

  • This recipe or its almond variation makes a great sprinkle for pasta, pizza, casseroles, and anything else that benefits from a savory garnish. Amy Beadle Roth

Makes about 1 1/4 cups (285g)

1 cup (225g) coarsely chopped raw walnuts
2 tablespoons nutritional yeast flakes
1/2 teaspoon ground sea salt, or to taste

In a small bowl, mix the walnuts, nutritional yeast, and salt together. In batches, if necessary, grind the mixture in a coffee grinder dedicated to ingredients other than coffee.

Grind for 8 to 10 seconds per batch. Don’t overgrind the mixture.

Transfer the mixture to a tightly covered container and refrigerate.

The cheese will keep in a tightly covered container, refrigerated, for about 1 week, assuming the walnuts are fairly fresh.

Tip: Nutritional yeast can be found in the bulk bins at your local Whole Foods or other health-oriented supermarket, or online from a variety of sources.

From the book The Cheesy Vegan by John Schlimm. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2013. www.dacapopresscookbooks.com


All figures are per tablespoon, or about 1/20 of a recipe.

Calories: 39
Fat: 3 g
Carbs: 1 g
Fiber: 0.5 g
Protein: 58 g