I admit, I love cheese. Cheese is the only dairy product which I can not live without. The alternatives in the vegan supermarket have not yet convinced me. Nevertheless, I tried my best to come up with a vegan Parmesan Cheese version.
Likewise, I do not understand why someone is vegetarian and then eats vegan sausage which does still taste like meat. Maybe at one point someone explain that to me someday. But I am a big believer in people should do as they feel. Why do I write about vegan Parmesan? Honestly, it is just incredibly convenient and cheaper as well even though yes cashews are not the cheapest nuts. Further yeast also contains a lot of vitamin B, which is good for nerves and skin.
Most of the ingredients for vegan Parmesan I have often in my cabinets, so I spontaneously can also conjure up dishes with a parmesan flavor. Just try for yourself and see how you like it. Little hint from my side if you want to add a cheesy flavor to a dish without the calories add some yeast flakes, can work as well.
Vegan Parmesan CheesePrint This
1 Cup Cashewnuts
4 Tbsp. Nutrional yeast A lot of supermarkets already carry it in their health food section
1/2 tsp. Sea Salt
1/4 tsp. Garlic Powder optional
1 Tbsp. Panko optional, believe it gives the cheese a nicer texture
- Add all ingredients into your mixer and turn it on pulse until the mixture has a crumbly “Parmesan” like texture.
Keep the mixture in a closed container in your fridge. Should be fine for quite a while probably 3-4 weeks.