Italian Herb Parmesan
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This vegan parm is a delicious flavour bomb topping! Lemony fresh thyme and peppery, woody fresh rosemary add lovely green, bright notes to this Italian Herb Parmesan. A touch of sherry vinegar makes it all pop. Trust me when I say that you're going to want to eat this straight from the processor bowl! Use it with abandon on avocado or hummus toast, baked potatoes and Cashew Sour Cream, salad, pasta, roasted veggies, soup, and my Italian Herb Parmesan-Crusted Portobellos. This recipe is from my new cookbook, Oh She Glows for Dinner: Nourishing Plant-based Meals to Keep You Glowing (2020) by Angela Liddon. Published by Penguin Random House Canada.
Yield
1 cup
Prep Time
8 Minutes
Cook time
0 Minutes
Total Time
8 Minutes
Ingredients:
- 1 to 2 medium (4 to 8 g) garlic cloves, to taste
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- 1 cup (160 g) roasted pepitas or raw cashews*
- 2 tablespoons nutritional yeast
- 1 tablespoon (15 mL) extra-virgin olive oil
- 1 to 2 teaspoons (5 to 10 mL) sherry vinegar, to taste**
- 1/4 teaspoon fine sea salt, or more to taste
Directions:
- In a food processor, process the garlic, thyme, and rosemary until finely chopped.
- Add the pepitas, nutritional yeast, oil, vinegar, and salt to the food processor with the garlic and herbs and process until coarsely chopped, only 5 to 10 seconds. The parm will be a bit "wet" in texture due to the moisture from the oil and vinegar. Taste the parm and adjust seasonings, if desired. Store in an airtight container in the fridge for up to 5 days, or freeze in a freezer bag with the air pressed out for up to 2 months. There is a slight flavour loss after freezing and thawing, so I like to refresh the parmesan by stirring in a touch of sherry vinegar, salt, and olive oil, to taste.
* Make it nut-free: Use the pepita seed option instead of cashews. If making the raw cashew version, omit the oil, since the cashews naturally release more oil than pepitas do while processing, and using oil in the cashew version results in a sticky consistency (though it's still delicious!).
** Sherry vinegar is my preference in this parmesan (2 teaspoons for a bright pop!), but red wine vinegar will work in a pinch.
For convenience, I like to keep store-bought roasted pepitas on hand. If you use salted store-bought pepitas, you may need to reduce the salt called for. To roast raw pepitas at home, spread them out over a small baking sheet and toss with 1 teaspoon olive oil. Roast at 325°F (160°C) for 10 to 13 minutes, until lightly golden.