Cheese is my life!

Declared my daughter when we were discussing veganism and how we would have to give it up if we were to go 100% plant-based. I don’t feel as strongly about cheese as she does, but I don’t think certain dishes would be as delightful without some salty, melty, regular cheese accompanying them.

That being said, I’m all open for alternatives that may not necessarily be 1:1 replicas – I don’t think any plant-based version of parmesan will ever come close to the real thing. But as Mon-Fri plant-based eaters, this alternative does more than the trick when a sprinkling of parmesan over pasta, pizza or salad is called for.

You can make this with almonds or cashews or even a combination of the two. It all comes down to personal preference or whatever you have in the pantry.

AuthordeliciousmotherCategorySavouryDifficultyBeginner

Making vegan parmesan cannot get easier or faster with four simple ingredients and a Thermomix.

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

Prep Time2 minsCook Time1 minTotal Time3 mins

Almond Parmesan

 75 g blanched almonds (1/2 cup)

 10 g nutritional yeast (2 Tbsp)

 6 g salt (1 tsp)

 3 g garlic powder (1 tsp)

Cashew Parmesan

 75 g cashews (1/2 cup)

 10 g nutritional yeast (2 Tbsp)

 6 g salt (1 tsp)

 3 g garlic powder (1 tsp)

 3 g freeze dried onion flakes (optional, 1 tsp)

1

Add all ingredients to mixing bowl and blitz 10 seconds / speed 8.
Serve over pasta, salads and soups. Store in an airtight container.

Notes

2

I've adapted this recipe from various authors (see below for links).
If you don't love garlic or onion as much as I do, decrease the amount(s) by a quarter or a half. I would start with a little amount and then add more to taste.
Makes 1 cup.

Adapted from: The Tasty K , The Minimalist Baker & The Simple Veganista