If there’s one vegan cheese you need to make, this is it. It’s super simple, very quick to make and delicious. There’s no fermenting or cooking involved so you can spend less time in the kitchen, and more time eating! Here’s a video I made which will show you how to make vegan parmesan in a few simple steps.
This recipe is adapted from Minimalist Baker and Beard and Bonnet, two of my favourite foodie bloggers. It’s super easy to make and it’s super handy to have around, especially if you love savoury sprinkles on everything.
Once you’ve learned how to make vegan parmesan you’ll wonder how you could ever live without it. It’s dairy-free yet it makes everything taste nice and ‘cheesy’. Whether you’re trying to eat less dairy in general, or transitioning to eating more plant-based foods, or perhaps feeling slightly adventurous in the kitchen, this recipe will open up a world of possibilities.
You can sprinkle vegan parmesan on pasta, salads, roast vegetables or anything that needs a hit of ‘umami’. I especially love it on top of mushroom risotto and soup. Yum!
Oh, by the way, you’ll need a food processor to make this (I use Cuisine Companion) or you’ll need to pound the mixture using a mortal and pestle.
How To Make Vegan Parmesan
- 1/2 cup raw cashews
- ¼ cup silvered almonds
- 3 tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
Add all ingredients to a food processor and pulse until the mixture resembles fine crumbs (I used Cuisine Companion and it took less than 10 sec on Pulse setting with chopping blade).
Store in the refrigerator for up to 2 months, or longer in the freezer.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me in the picture.