Vegan Parmesan Cheese
One of the things I missed the most when I first gave up dairy was cheese. This Vegan Parmesan Cheese tastes delicious– the nutritional yeast gives it a sharp, cheesy edge while the buttery texture of cashews complements the tiny crunch of sesame seeds.
If you need to avoid cashews due to allergies, etc,. try sunflower seeds or almonds! They work great too.
A mini, electric food processor or chopper works great to make this vegan parmesan cheese. You can also use a regular blender. Whichever gadget you use, please be careful and stop when the mixture looks grainy, similar to parm. If you process it too long it will turn into nut butter!
If you do not have an electric chopper or blender of some sort, no worries. You can buy nut meal, such as almond meal, in place of the cashews and simply mix all the ingredients with a spoon.
Sprinkle your vegan parmesan cheese on soup, salads, popcorn, and, of course, pasta!
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| Servings | Prep Time |
| 21teaspoons | 5 minutes |
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Vegan Parmesan Cheese
dairy free, cholesterol free, gluten free
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- 1/2cup cashewsmay use sunflower seeds, almonds or almond meal instead
- 2tablespoons nutritional yeast
- 1tablespoon sesame seeds
- 1/4 teaspoon garlic granules
- 1/4 teaspoon salt
- Put all ingredients in a mini food processor, electric chopper, or blender.
- Blend until texture is crumbly, similar to parmesan cheese. Do not over blend. You do not want it to resemble paste.
Recipe from ChickpeaandBean.com
In An Evidence-based Approach to Dietary Phytochemicals, Jane Higdon reveals that "regular nut consumption (equivalent to 1 oz. at least 5 times weekly) is associated with significantly lower cardiovascular disease risk" (20).
This topping offers a tasty, simple way to add a serving of nuts to your diet a few times a week. I store it the refrigerator in a reused cinnamon spice bottle with a shaker top and sprinkle it instead of salt.
Sources for nutritional information:
Higdon, J. (2007). An evidence-based approach to dietary phytochemicals. New York: Thieme Medical.
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