Dairy Free Parmesan Style Sprinkles

Sometimes you just need salty, crunchy bits on spaghetti and baked eggplant right? There are many versions of nut and seed-based vegan cheese sprinkles you can make. Here is the basic technique - feel free to experiment to your heart's content

Psst! If you love pasta and Italian food, you may want to pick up one of our Dairy-Free Sauce Kits while you're here. It makes Alfredo sauce, a creamy fondue style sauce and a mac and cheese style sauce.

Urban Cheesecraft nut and seed based parmesan sprinkles vegan and paleo


  • 1/2 cup or blend of roasted pine nuts, cashews, walnuts, Brazil nuts, hazelnuts, almonds, sunflower, hemp and sesame seeds or even almond flour in a pinch
  • 1 teaspoon nutritional yeast, to taste 
  • 1/4 teaspoon garlic powder, to taste
  • 1/2 teaspoon sea salt, to taste
  • big pinch dairy-free citric acid or dry lemon zest, optional


  • Mini food processor or hand blender
  • Storage jar


  • 1/2 cup


STEP 1. 
Place all ingredients in the mini food processor and pulse a few times. Check the texture and stir if needed to make sure all nuts get chopped. Done! You can now sprinkle away. 

Low-tech version- crush it all in plastic bag with a rolling pin!

Storage Guidelines

  • Cover and store in the refrigerator
  • Use within 1 week


                                                                                                                                                               make life delicious! 
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