Parmesan Topping—Whole Food Plant Based

Sometimes I miss Parmesan cheese. It used to be the “cherry on top” of so many great dishes. The flavor of the store-bought dairy-free version isn’t quite the same. And if you read the ingredient list, you’ll understand the difference between a “vegan” and “whole foods plant based” diet (assuming you have a Ph.D. in biochemistry).


This Parmesan topping recipe can compete (and likely win) in a taste test with the real deal. It’s a mouth-party that stands alone. It takes less than 5 minutes (including clean up) and keeps a long time in the fridge and indefinitely in the freezer. 

If you are into homemade gifts, this is an easy way to offer a healthy staple that everyone can enjoy.

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Parmesan Topping
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness. See more at colleenkachmann.com
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Place all of the ingredients in your food processor. If using a salt based lemon zest, omit the sea salt. Otherwise, grate the skin of an organic lemon with a fine grater. Word of caution: Don’t over-process as nuts will turn into a paste. Use the pulse setting at the end if you have one. 
  2. Store in an air-tight jar in the refrigerator. Add to anything and everything.

Top image features lemon turmeric tahini dressing over roasted butternut squash and greens with Parmesan topping.