Hi Becky, I'm happy to hear you enjoyed this! It's a nice condiment but it also works well as an ingredient as you've discovered. I use this as a base for my vegan butter with coconut oil as well.

Just made this to add to some vegan pesto pasta. This is the first time I've seen dried mushrooms in a parm recipe. Delicious.

Thanks! I hope you enjoy it!

This is so amazing!!! 😋 I will use it as my meal topper...

Sorry about that, not sure what happened here, but it's I can see both of your comments now.

Thanks Kathy! This is also really good sprinkled on popcorn and French fries. Yeast-based products like nutritional yeast and Vegemite can have a strong taste, but the magic is in the enzymatic breakdown of protein into amino acids in these condiments. They are loaded with glutamate which creates the taste of umami. Love your idea of sprinkling it on sweet things. I actually add nutritional yeast when I'm making vegan dishes that would normally use butter as it gives cakes/cookies/etc a buttery taste.

Thanks Leigh, I'm glad to hear you enjoyed it! Great idea adding lactic acid for a bit of tang, I'm gonna have to try that.

In reply to Kathy.

Sorry to repost, but the comment count was saying "0". Still seems to not recognize the comment.🤷‍♀️

This is so tasty! I’m not a vegan, but what I always appreciate is how vegan cooks examine flavors in dishes and innovate to come up with similar plant-based flavors. Many times the results are even more delicious! I also love how vegan cooking breaks the norms of traditional cuisine. You may have been aiming to replicate Parm, but you came up with something that can span many genres. This could liven up a curry, top a plank of tofu, get added to a mix for frying. I could even see it sprinkled on a frozen dessert or fresh fruit!

I had tried nutritional yeast in the past and didn’t care much for it, but in this mix, it’s craveable. Trader Joe’s just started carrying it (their own brand), and it was affordable, so I got some. Then I remembered this recipe! I had a bit of technical difficulty with my spice grinder; I guess I will just have to double the batch and use my chopper.

I am vegan and have been through every vegan parm recipe there is out there....thought I had had the the best of them, until now! Dried mushrooms! Brilliant! That's what got me when I read it. The only thing I did differently (second time I made it) was to add 3/4 tsp of Druid's Lactic Acid and it took it over the top! This is a fantastic recipe. A major keeper and definite staple in my kitchen! Thank you!!