Vegan Parm (Parmesan) is easily our favorite pasta topping. The Easiest Vegan Parmesan is similar to dry, crumbly processed parmesan cheese. It’s like the kind you find in the middle grocery store aisles that don’t expire for years. We ate a ton of parmesan out of a green canister growing up. Especially on pasta! So I knew I had to find a healthier version that we could enjoy and feel great about eating.
Pasta is a classic option for Vegan Parmesan. But there are many more uses for it to consider. We love to put it on vegetables and meatless loaves. Lentil and bean patties, soups, and even op top of gooey nachos are just the tip of the iceberg when it comes to delicious ways to enjoy Vegan Parmesan. So get creative and find your favorites!
Almonds vs Cashews
Vegan parmesan recipes are wildly popular. Everyone has their own take on this classic topping. When we first began our plant-based diet, I noticed that cashews topped many ingredient lists. With their soft, creamy texture and extreme versatility, I quickly learned to keep cashews on hand.
When it came to Vegan Parmesan, one of the first recipes I tried had a cashew base. The recipe called for grinding the cashews into a mealy or coarse flour. My Vitamix would handle this with ease, but it seemed like a lot more work to pull out another appliance just for a quick topping.
Almond flour has a deliciously nutty flavor that compliments many dishes. It’s not too strong, nor does it fade into the background unnoticed. The texture is also perfect for Vegan Parmesan. And almond flour is readily available and relatively inexpensive compared to other nut-based flours. We always keep a bag in the fridge for baking. So it was a natural fit to try turning a few spoonfuls into the most deliciously addicting Vegan Parmesan we’ve ever had!
Added Nutrition with Almond Flour
According to Healthline.com a 28g serving of Almond Flour contains:
- Calories: 163
- Fat: 14.2 grams (9 of which are monounsaturated)
- Protein: 6.1 grams
- Carbs: 5.6 grams
- Dietary fiber: 3 grams
- Vitamin E: 35% of the RDI
- Manganese: 31% of the RDI
- Magnesium: 19% of the RDI
- Copper 16% of the RDI
- Phosphorus 13% of the RDI
Click here for their full explanation as to why all of these nutrients are so important. (RDI refers to Recommended Daily Intake).
Almond Flour and Type 1 Diabetes
Our son has lived with Type 1 Diabetes for nearly his entire life. When he was diagnosed at 16 months old, we received a crash course in nutrition from the hospital. While every Type 1’s body responds differently to each food, we want to share our experience in hopes that it might help someone else.
Pasta can be a “spikey” food for Type 1’s. This means that pasta can cause big upward swings in blood sugars that happen very rapidly. Insulin takes time to kick in, so a quick rise in blood sugars is something we try to avoid. Think of blood sugars like the ocean – calm and steady waves are much easier to navigate than trying to surf a tsunami. The added protein in almond flour can help to blunt or even avoid these spikes.
Pasta GI (Glycemic Index)
Pasta has a GI (Glycemic Index) rating of 41. Whole grain pasta is digested even more slowly with a GI of 37. Lower GI scores indicate slower digestion. Choosing lower GI foods helps to keep our blood sugars stable. Even non-diabetics benefit from this stability. It helps avoid sugar crashes and keeps us feeling full longer.
So here it is, the healthful Vegan Parmesan topping for all your favorite foods!
The Easiest Vegan Parmesan
- 2 tbsp Almond Flour
- ½ tbsp Nutritional Yeast
- ½ tsp Granulated Garlic
- ¼ tsp Sea Salt
- Add all ingredients into a bowl and stir to combine
- Sprinkle on any dish you can think of! Try it on vegetables, pasta, soup, lasagna, meatless loaf and everything in between!