Brazil Nut ‘Parmesan’

brazil nut 'parmeasn'

Brazil Nut ‘Parmesan’

From Stonesoup
Sorry. Video is not available for this recipe.

I was going to call this ‘I can’t believe it’s not Parmesan’ but of course you won’t mistake this topping for freshly grated parmesan.

The good news is, even though it tastes different, it’s actually really delicious and even though I’m back to eating dairy, I often reach for this topping to give crunch and extra depth of flavour to salads and other dishes.

Nutritional yeast and onion powder are two new ingredients for me. They’re actually wonderful ways to add savoury or ‘umami’ flavours to foods without adding animal based ingredients. And I’ll let you in on a secret: they’re often used in commercial salty snacks for that very reason

Nutritional yeast is also a great source of B group vitamins.

Enough for about a cup.
1 cup brazil nuts
2 teaspoons onion powder
1 tablespoon nutritional yeast
1 teaspoon sea salt flakes

1. Whizz everything together in the food processor. Store in an airtight jar in the fridge.


short on time / yeast & onion-free – just grate whole brazil nuts with a microplane.

nut-free – use real parmesan 🙂

Print Friendly, PDF & Email


  • I made up a batch of this for a largely to wholly vegan version of your Broccoli & Bacon Bowls recipe tonight, and see what you mean about the umami hit. The result tastes a lot like “chicken”-flavoured chips!

Leave a Reply

Your email address will not be published. Required fields are marked *