4-ingredients. 2 mins. Vegan parmesan FTW! Flavour all the things! My vegan parmesan is perfect for adding a nutty, sweet-savoury flavour to all kinds of dishes. It's soy- and gluten-free too.
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2-Minute Vegan Parmesan Recipe
Parmigiano, Pecorino, Grana Padano - I love the taste of them all but alas, they're not even vegetarian, much less vegan. So what's a body to do when she still craves that savoury, almost-nutty flavour that goes so well with pasta sauces, on top of baked potatoes, and to put the finishing touches to pizza?
Why, make it, of course!
I've tried proprietary brands in the past, and to be honest, they're not up to much, in my opinion (unless you actually like your food to smell like old socks). Besides, they're expensive and not that easy to come by when you're living in Eastern Europe.
Vegan cheese
A lot of vegans say the thing they miss the most is the cheese - or rather the taste and texture of it. I completely get that - after all, cheese is delicious stuff. Especially extra mature Cheddar.
Not gonna pretend otherwise. Which is why you have to try my vegan parmesan - it's amazing.
Does this vegan parmesan behave the same as dairy?
Will my vegan parmesan fool dairy cheese aficionados? Unlikely but that's not the point; the point is that this is something which adds a very similar flavour and texture to hard Italian cheese, which vegans can eat.
And because I only use fair trade cashews, no humans have suffered to put food on the table. I call that a win!
(The infographic above was part of a fair trade cashew campaign I worked on for Traidcraft.)
How long does vegan parmesan keep?
In an airtight jar at room temperature, about six months. I haven't tried freezing it.
If you like my Vegan Parmesan recipe, check out these vegan Italian yums too!
You'll love this vegan parmesan
Because it's...
- savoury-sweet
- nutty
- cheesy
- stupidly easy to make
- gluten-free
- soy-free
- full of B Vitamins (including B12)
- gorgeous!
Amato mio and I love this so much, I bet you will too. Buon appetito!
Enjoy this 2-minute vegan parmesan!
How To Make Vegan Parmesan
Ingredients
- 125 g raw Fairtrade cashews
- 3 tablespoon nutritional yeast flakes
- ¾ teaspoon ground sea salt
- ½ teaspoon garlic powder
Instructions
- Whizz all the ingredients together a food processor or blender for a couple of minutes, until they resemble very fine breadcrumbs.
- Store in an airtight jar at room temperature for up to 6 months.
Notes
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
Barbara A Filteau
How long will this keep in the fridge
Nico
Hi Barbara!
I keep mine in an airtight jar at room temperature. It's fine for around six months or so. xx
Joe
Hey. I'm currently Pescetarian and looking to eat more vegan a lot of the time. My wife isn't, currently. We love to make pasta and parmesan a couple times a week. (just pasta, margarine, and parm). Does this melt like the kraft stuff, or will there be a noticeable gritty texture? Loving your site, so far. Great stuff.
Nico
Hi Joe!
I've never eaten the Kraft parm (if we have it here in Europe, I've never seen it), so I honestly don't know how mine holds up against it. While it doesn't melt in quite like dairy parm, it's definitely not gritty. If you try it, do come back and let me know what you think of it! xx
Lindsay
This Parmesan is really great. You can use it on all sorts of things, pasta, pizza and even nachos.
Nico
Glad you like it, Lindsay! xx