Since going vegan I sometimes miss having a bit of parm cheese to shake on pastas or pizza. I’ve been playing around with a few ingredients and I think I’ve come up with a nice alternative.
This weekend, I made some of my new vegan “parmesan”. I had Matt try it, and while I figured he’d like it, he actually started throwing it on everything. I separated the parm into 2 small jars and hid one in the back of the fridge so that Matt didn’t eat all of it before I got back home. I know it sounds bad to hide things from my husband but if you knew him, you’d hide some things too (otherwise you’d have nothing to eat). Well, I guess I didn’t hide the second jar well enough because there’s only about a tablespoon left from both jars.
[bctt tweet=”This #vegan parm cheese is delicious and perfect for those looking for a #plantbased alternative. “]
I’d like to note that my vegan parmesan doesn’t taste *exactly* like it’s dairy counterpart but it does have a cheesy flavor which adds a nice touch to pastas, pizza, sandwiches – basically any way you’d use the dairy version – or if you’re like Matt, much more.
I’d recommend this vegan parmesan to anyone who is plant-based (obvs) but also those that have issues with dairy like lactose or casein intolerances. The difference between these is lactose is a sugar and casein is a protein in milk. People can have problems with either (as I’ve been learning from my classes).
This non-dairy parm contains vitamin B12 from the nutritional yeast as well as provides good doses of protein and magnesium from the almonds and cashews.
Yields about 1 cup
- 1/2 cup of raw almonds
- 1/2 cup of raw cashews
- 1/4 cup of nutritional yeast
- 1 tsp salt
- 1/2 tsp garlic powder
- Pulse all ingredients together in a food processor until it becomes a parm like consistency.
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