Vegan Parmesan Flakes

October 14, 2017

Do you do dairy

I don’t these days, mainly because I’m having way more foodie fun experimenting with yummy dairy-free creations like coconut yoghurts, nut milks and nut cheeses! Speaking of…during a delicious lunch with the delightful Julie Montagu (check out her page pronto if you haven’t already!) I enjoyed a wonderful ‘courgetti spaghetti’ dish adorned in the most perfect pine nut parmesan flakes I’d ever seen!

I didn’t get a chance to ask the wonderful Wild Food Cafe how they created their version of this tasty treat, BUT I did do a little experimenting today to arrive at an equally yummy version via the recipe shared below…make this the next time you need a terrific, cheesy-like topping for your food 👌🏻


You need:

  • 1/2 cup raw cashews
  • 1/4 cup raw pine nuts
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon sea salt
  • 1 teaspoon garlic powder

You do:

  1. Add all ingredients to a food processor & pulse until ingredients become crumb-like.
  2. Store in an airtight class jar
  3. Enjoy, enjoy, ENJOY!

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  • Reply Andreya October 21, 2017 at 5:11 pm

    It looks delicious. Yummy!!!

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