Roasted Parmesan Edamame

Roasted edamame is a great source of fiber and plant based protein. A great snack alone or combine with some dried fruit, whole grain, cereal and nuts for a healthy snack mix. If you are trying to limit your sodium intake, you can use garlic powder instead of salt.



  • 2 1/2 cups frozen shelled edamame

  • 3-4 sprays of truffle oil

  • 1/4 cup plant based Parmesan cheese (see below)

  • 1/4 tsp garlic salt

  • pinch of pepper


  1. Preheat oven to 400F degrees. Defrost frozen shelled edamame in a strainer under running cool water.

  2. Spread out on a couple sheets of paper towels. Pat dry.

  3. Spray edamame lightly (3-4 spritzes) of truffle oil.

  4. In a small bowl, combine plant based Parmesan cheese, garlic salt, and pepper.

  5. Toss edamame with cheese mixture.

  6. Cover sheet pan with parchment.

  7. Spread edamame in single layer.

  8. Bake for 15-20 minutes. For crisper edamame, turn oven off and let sit for 20-30 minutes.

  9. Remove tray from oven and cool completely.

  10. Store in airtight container.


1/2 cup is a serving




  • 1/2 cup nutritional yeast

  • 1 tablespoon chopped walnuts

  • 1/4 teaspoon salt


  1. Combine all ingredients in a food processor and process until ground well (3-4 pulses).

  2. Store in the refrigerator in a small mason jar or airtight container. Store for up to 4 weeks.