Published on May 18th, 2012 | by Tanya Sitton


‘Noochesan’ Pasta Topping

eating veganvegan ravioli with pasta toppingI came up with this recipe to feed my inner pasta-monster child. It’s super quick and easy, and tickles my taste buds the same way aged Parmesan cheese used to — but without the cow-squeezin’s!


  • 1 cup nutritional yeast flakes
  • 1/3 cup unsalted raw cashew pieces (or raw almonds)
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/8 – 1/4 teaspoon ground red pepper (optional)


Grind cashews or almonds to a fine meal, using a blender or food processor. Combine nuts with other ingredients in a large bowl, and mix well.

Store in the refrigerator in an air-tight container. Use as a topping for pasta, pizza, garlic bread, salads, or in any recipe that calls for Parmesan.

Image credit: Creative Commons photo by Vegan Feast Catering.

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About the Author

is an ecovore, veganist, messy chef, green girl, food revolutionary, and general free-thinkin' rabble-rouser. M.S. in a health profession, with strong interests in biology, nutrition, and healthy living - find her on .

2 Responses to ‘Noochesan’ Pasta Topping

  1. Oh yum! I have always replaced parm with straight up nooch, but this sounds one billion times better. That’s a scientific measurement of betterness.

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