Nutty Parm
For a cheesy flavor, sprinkle this on pasta, grain dishes, salads, and snacks like popcorn or kale chips.
Prep Time10 mins
Total Time10 mins
Servings: 24 servings
Calories: 39kcal
Ingredients
- 1/2 cup almonds
- 1/2 cup Brazil nuts
- 1/2 cup nutritional yeast *
- 2 teaspoons Savory Spice Blend
Instructions
- Combine all the ingredients in a food processor and process until the nuts are finely ground. Transfer to a covered container or shaker and keep refrigerated.
Variation
- Substitute different nuts for the almonds or Brazil nuts.
Notes
* I recommend those with Crohn's disease or hidradenitis suppurativa avoid nutritional yeast.
Nutrition
Serving: 1T | Calories: 39kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Potassium: 56mg | Vitamin A: 0.2% | Calcium: 1.2% | Iron: 1.6%
7 responses to “Nutty Parm”
Comment Etiquette
On NutritionFacts.org, you'll find a vibrant community of nutrition enthusiasts, health professionals, and many knowledgeable users seeking to discover the healthiest diet to eat for themselves and their families. As always, our goal is to foster conversations that are insightful, engaging, and most of all, helpful – from the nutrition beginners to the experts in our community.
To do this we need your help, so here are some basic guidelines to get you started.
The Short List
To help maintain and foster a welcoming atmosphere in our comments, please refrain from rude comments, name-calling, and responding to posts that break the rules (see our full Community Guidelines for more details). We will remove any posts in violation of our rules when we see it, which will, unfortunately, include any nicer comments that may have been made in response.
Be respectful and help out our staff and volunteer health supporters by actively not replying to comments that are breaking the rules. Instead, please flag or report them by submitting a ticket to our help desk. NutritionFacts.org is made up of an incredible staff and many dedicated volunteers that work hard to ensure that the comments section runs smoothly and we spend a great deal of time reading comments from our community members.
Have a correction or suggestion for video or blog? Please contact us to let us know. Submitting a correction this way will result in a quicker fix than commenting on a thread with a suggestion or correction.
View the Full Community Guidelines
Made this today and put some on top of my hummus. Very nice.
Tip: make this after you’ve made the savory spice blend if using a food processor as it’ll use up any left over spice blend.
just wondering how long this will keep in the fridge
A long time. I can’t remember when I made the batch currently in my fridge, but it’s still good and it’s been at least a month.
Instead of being a shakeable powder mine ended up as a soggy sludge. Where did I go wrong? I used flaked almonds. Were they the problem?
If you ended up with sludge you overdid the mixing and it became something like nut bbutter. I use a mini food processor but I’ve also used a blender. Just pulse it and stir by hand I’d needed to get all the ingredients mixed until they look like crumbs.
I use this to top vegan pizza. I put it over whole wheat crust, as much fresh arugula as I can fit, and a whole mess of sliced mushrooms and shallots that have been sauteed in a small amount of vegetable broth. Then top it with this stuff. I cannot find Brazil nuts to save my life, but almonds work fine.
Do you have suggestions on how I can I fix it if it’s sticky? I doubled my recipe and don’t want to start all over.