This miso walnut vegan parmesan is an easy, flavorful topping that replaces dairy parmesan beautifully. The miso adds savory umami, nutritional yeast brings a cheesy note, and toasted walnuts lend a pleasant crunch. Use it on pasta, roasted vegetables, salads, or lentil meatballs to boost flavor in seconds.
Make Your Own Vegan Parmesan Topping
This homemade vegan parmesan is a healthier, less-processed alternative to many store-bought vegan cheeses and takes only a few minutes to prepare. It’s ideal for weeknights when you want something quick and satisfying—plain buttered noodles topped with this parmesan are comfort food in a flash.
Ingredients
- Walnuts – Toasted or raw walnuts add rich texture and a mild, nutty flavor. They’re a nutritious base for this topping.
- Mellow miso – A fermented soybean paste that contributes deep umami notes. Use a mild (mellow) miso for the best balanced flavor.
- Nutritional yeast – Also called “nooch,” this deactivated yeast brings a savory, cheesy flavor and boosts the nutritional profile.
How do I make vegan parmesan?
Simply combine the ingredients in a food processor and pulse until you have a coarse, crumbly texture. The mixture should resemble grated parmesan rather than a paste. Transfer to a jar or bowl and refrigerate—stored in an airtight container, it will keep for up to a week. Sprinkle it over pasta, soups, salads, or plant-based meatballs for an instant flavor lift.
Share in the comments how you like to use this parmesan—on pasta, roasted veggies, or something else!
Miso Walnut Parmesan
Equipment
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1 food processor
Ingredients
- 1 cup walnuts, toasted or raw
- 1/4 cup nutritional yeast
- 1 tbsp mellow miso
- 1 tbsp extra virgin olive oil, optional
Instructions
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Place the walnuts, nutritional yeast, miso, and olive oil (if using) into a food processor.
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Pulse until the mixture becomes a coarse, crumb-like texture—stop before it turns into a paste.
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Transfer to a jar or bowl and use immediately, or refrigerate in an airtight container for up to one week.
Notes
- Substitute: Swap walnuts for almonds, or use toasted sunflower seeds or pepitas for a nut-free version.
- Store: Keep in an airtight container in the refrigerator for up to one week.
Nutrition
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