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Vegan parm nuts

Vegan parm nuts

Makes a great topping for pasta and casseroles. Walnuts are a great source of super-healthy fat. Powdered garlic helps keep this tasty for longer. If you are confident you’ll eat it all within a week, use fresh instead. This recipe yields about 2 one-cup canning jars. You can keep one in the fridge to be consumed within a month and the other one in the freezer (crumbled nuts can go rancid faster than whole).
5 from 1 vote
Course Building block, Freezer-friendly, Prep-friendly, Topping
Cuisine Italian, Vegan
Servings 2 8-oz jars


  • 1 cup assorted nuts walnuts, cashews and pine nuts are great in this recipe
  • 1 tsp garlic powder or use 2-3 fresh cloves if to be eaten within a few days
  • 1/2 tsp salt
  • 1 Tbsp nutritional yeast or to taste
  • 3-5 green olives (chopped) optional


  • Pulse a few times in a blender or food processor until a crumbly texture is achieved.
  • Do not over-process or it will rapidly turn to powder.
  • You can enjoy raw or roast in the oven on medium-low temperature (275F) for about 20 minutes, stirring at the halfway point.
  • Fill two small jars. Keep one in the fridge for up to a month and the other one in the freezer for later. (Crumbled nuts go rancid faster than whole.)
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