Plant Based Parm

This is a great non-dairy substitute for Parmigiano- Reggiano, providing some healthy fats and a bit of protein.

The cheesy flavor comes from nutritional yeast. I like to sprinkle this over popcorn, pasta, zucchini noodles, salads and soups. Savory, and so yummy!

Makes about a cup.


  • 1/3 cup hemp seeds
  • 1/3 cup raw, unsalted cashews
  • 1/3 cup nutritional yeast
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon sea salt


  • Step 1

    Place all ingredients into a food processor fitted with a metal blade. Pulse until the mixture is finely ground.

  • Step 2

    Serve over pasta, Caesar salad, bean salads, etc.

  • Step 3

    Store leftovers in the fridge in a jar with an airtight lid. Should keep for a couple of weeks. But mine never lasts that long — I use it on everything!