Vegan Parmesan Cheese is made from only 5 ingredients and should be a staple recipe for all vegan households, in our opinion. Actually it probably already is, as many vegans we know have their own version of this delicious nutty topping.
Use whatever you have in the pantry! Don’t have almonds? Use hazelnuts. Don’t have hazelnuts? Use walnuts. Nut allergies? Use sunflower seeds and pumpkin seeds. Or use them all, like we often do. Sesame seeds are also smart to add, because of their high calcium content.
We are so used to (and in love with) this parmesan, that pasta without it is unimaginable!
Ingredients for a large jar:
- 1 cup mixed raw nuts and seeds (I normally use sesame seeds, almonds, walnuts, sunflower seeds, cashew nuts and pumpkin seeds)
- 1/2 cup nutritional yeast
- 1 tsp salt (maybe less, but parmesan cheese is salty and we think 1 tsp is perfect)
- 2 tsp onion powder
- 2 tsp garlic powder
This is how you do it:
Put everything into a food processor and run into a coarse or fine meal, whatever consistency you prefer. Some small nutty bits are ok, but parmesan should be finely ground, after my opinion.
Keep the parmesan in a container in the fridge, it keeps longer in the fridge than in the pantry, I have mine for months, but I don’t want to promise anything about how long it keeps for. 2-3 weeks at the leat. 🙂
Use it for pasta, pizza, salads, soups, whatever you want. It doesn’t melt, but is a great topping for many dishes. And it’s healthy and gives the dish a nutritional boost. 🙂