10-Min Sunflower And Almond Vegan Parmesan
This 10-min sunflower and almond vegan parmesan is easy to make at home and absolutely delicious. It can be sprinkled on everything to bring any dish to another level because it adds so many flavors. It takes a maximum of 10 minutes to make this magic vegan parmesan recipe and you can keep it on the counter or in the fridge for up to 2 weeks (or more).
This vegan parmesan recipe is packed with benefits and is also gluten-free, dairy-free, and fully plant-based. It will blow your mind.
I use it especially when I do a vegan Caesar salad but it is perfect on pasta, pizza or even avocado toast. It has been years now since I stopped using dairy products because I feel so much better away from dairy (and my skin too). So this sprinkle of vegan parmesan had to be one of a kind. This dairy-free recipe is the most savory parmesan I have ever had. The taste is a perfect balance between a salty twist and a bit of sweetness. This vegan seasoning is a great alternative if you are looking for plant-based cheese that is high in nutrients and budget-friendly.
This sunflower and almond vegan parmesan recipe is just unforgettable. You’ll be hooked once you have tried it out.
What are the ingredients for this delicious vegan parmesan recipe?
In this plant-based parmesan, I use toasted sunflower seeds, almond flour (or white almond), nutritional yeast, onion powder, smoked paprika, and Himalayan salt. Using a medium-sized blender or food processor, I blend them all until I reach a powder (parmesan) texture. This is so easy.
These 5 ingredients are all high in nutrients and great for your health. This vegan parmesan recipe tastes so good thanks to the toasted seeds and the smoked paprika. This parmesan alternative has seduced my whole family and friends. You should try it too.
Why sunflower seeds in this delicious parmesan alternative?
Sunflower seeds are not only rich in protein but they contain fiber, essential fatty acids, high level of vitamin E, and a powerful antioxidant.
Sunflower seeds are a rising star (and I feel we don’t use them enough). I love to use sunflower seeds in my recipes for their slightly sweet taste. When I tried them in this vegan parmesan recipe, especially toasted, they brought so much flavor into this cheese alternative that I wouldn’t change a thing.
If you want more recipes with sunflower seeds, I highly recommend you try my herbed sunflower spread which is divine. And again it is an easy recipe and so tasty.
Why do I use nutritional yeast flakes in this vegan parmesan recipe?
Nutritional yeast is this ingredient that is going to give that cheesy flavor to any recipe, especially in this one. It adds B vitamins and is a good source of protein. Here the yeast is not alive and is entirely vegan.
More recipes ideas to UPGRADE any dish
You might want to try other options when it comes to brightening salad, sauce, or pasta. Along with this successful sunflower and almond vegan parmesan, you could try these other fabulous plant-based recipes:
toasted coconut, flaked or desiccated
raw cacao granola (you’ll be surprised it is scrumptious on salad too)
roasted hazelnuts (check in my grilled and roasted balsamic red cabbage)
Healthy 10-min sunflower and almond vegan parmesan and…
Flavorful, unique taste, I-want-this-on-repeat, easiest recipe ever!
If you make it
If you make my 10-min sunflower and almond vegan parmesan, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
10-MIN SUNFLOWER AND ALMOND VEGAN PARMESAN
Ingredients
- ½ cup sunflower seeds
- ½ cup almond flour (or whole white almonds that you reduce first into flour)
- ½ cup nutritional yeast flakes
- ½ tsp onion powder
- 1 tsp smoked paprika
- ½ tsp Himalayan salt
Equipment
- 1 medium pan
- 1 medium blender or food processor
Instructions
- Using a pan over medium to high heat, toast 1/2 cup of sunflower until fragrant (2 minutes approx.). Keep mixing all the time to avoid burning them.
- Put all ingredients in a food processor (medium size) and pulse until you reach a medium to fine powder (don't overblend or it will become a paste). Keep it in the fridge for up to 2 weeks or more (or over the counter if the humidity is not too strong).
