Wednesday, August 4, 2021

Easy Vegan Parmesan "Cheese"

Food, Plate, Spaghetti, Pasta, Dish

I'm excited about this easy 4 ingredient plant-based vegan Parmesan "cheese".  It's delicious and has the look and texture of the real thing. 

Great for anyone who is vegan, dairy-free, kosher or if you are looking to cut down on sources of unwanted animal fat.
 


I whipped up a batch in my food processor using the metal blade in just 2 minutes- literally. And it made enough to keep for at least a month of using to enhance a variety of foods!



Pasta with vegan cheese

I sprinkled some on plain penne pasta and really loved it too. 

A Great Vegan or Dairy-Free Topping 
It also makes a tasty topping for a baked potato, popcorn, steamed vegetables, tomato soup, corn on cob, and whatever you like. However, don't expect it to melt like regular cheese.

Vegans: 
This is perfect to put into a little container and take it with you to a restaurant to have your own "parmesan" for pasta or vegetables. 

I find that when I eat out, I can often find something to eat but miss out on the dressings and condiments that are not usually vegan. I've learned to bring my own. Actually, I started when I was on Weight Watchers because I wanted to avoid the high fat caloric dressings in restaurants.

Cashew, Nuts, Food, Healthy, Snack, Raw

Ingredients: 
1 cup of raw cashews
1/4 cup of nutritional yeast
1 tablespoon of garlic powder 
optional: 1 teaspoon of salt

Directions: 
Place ingredients in the food processor using the metal blade. Pulse on and off until you reach the desired consistency. Pour into a small bowl to serve and store in a container in the refrigerator.  Do not over process or it will make a cashew butter.

 Notes:
1. This can be frozen for up to 3 months
2. For longest shelf life- Keep refrigerated 
3. Do not soak the cashews


Shared on Weekend Cooking at The Intrepid Reader and Baker where anyone can join in and share a food related blogpost.

16 comments:

  1. Love cashews and nutritional yeast...they are for sure nice as the pasta toppings.

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  2. This sounds so good. I eat a lot of nuts for protein and I never get dressings at restaurants. Thanks for the recipe!

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  3. This is brilliant! I'm not vegan, but we have friends who are. Making this for them next time we have them over! :-)

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  4. What a great tip for making “Parmesan.”

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  5. Judee,it is Chats from many years back. You might remember me.

    Your blog looks great makes me think I should blog again. hope all is well with you.

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    1. Yes, of course I remember you and I am so glad to hear from you. I kind of wondered what happened to you as you stopped blogging but didn't have any closure. I would love to catch up.. my email is vegyid2@yahoo.com is you want to email me. It would be great if you started to blog again.

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  6. It looks delicious!!....I would love to try it!!....Abrazotes, Marcela

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  7. Friends have been singing the praises of nutritional yeast as a replacement for Parmesan cheese so often lately that I have decided to try it. This recipe was timely. Thanks for that.

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  8. Ooooh I love this idea. It looks so quick and easy. Passing this along to my vegan niece.

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  9. Cashews are very adaptable aren't they?

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  10. Many thanks for this recipe suggestion ...

    All the best Jan

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  11. Oh, I'm a big fan of pasta! Yours looks so yummy and bright with the gorgeous tomatoes. And I'd never know the cheese is vegan!

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    1. You might know when you taste it.. It's not quite the same but for those of us with a special diet, it's the next best thing. LoL

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