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Parma Jonathan—Vegan + Nut Free Parmesan Sprinkles

Nut allergy sufferers REJOICE! Toasted hemp seeds provide just the right nutty punch for these nut free, vegan parm sprinkles!
Prep Time5 mins
Total Time5 mins
Course: Vegan Cheese
Author: Sarah De la Cruz


  • 1/2 c hemp seeds
  • 1/2 c panko bread crumbs I like Ian's brand, you can also use gluten free
  • 1/4 c nutritional yeast
  • 1/2 - 1 t salt (start with just the half and taste!)
  • 1/4 t garlic powder
  • 1/2 t onion powder


  • Over medium heat, toast the hemp seeds and bread crumbs until just starting to brown.  
  • Place them into a food processor or the dry canister of your blender (I haven't tried this in a regular blender, just my Vitamix, but my guess is that it would work fine).  
  • Add the nutritional yeast, salt, garlic and onion powders.  
  • Pulse until the seeds and bread crumbs are broken up a bit and the texture is a bit sandy.
  • Serve right away.  Store leftovers in an airtight container.  I keep mine in the fridge, although I'm not sure that it's totally necessary.  I tend to err on the side of caution.