Vegan Parmesan
Who would have thought that it's so simple to make something that tastes just like Parmesan cheese from nuts and seeds? Plant magic, I call it.
Cheese is probably one of the hardest things to recreate a vegan version of, and most just aren't the same. But this raw, plant-based Parmesan sprinkle topping for everything and anything really comes super close to the 'real deal'. It's got that same savoury, nutty, slightly salty flavour with a little bite to it, and makes any dish taste even better. Feel like making a typical dish a little fancier? Just add this Parmesan.
Best of all is that it's super simple to make and you probably have all the ingredients already in your kitchen. In less than 5 minutes you can make yourself a whole jar of this Parmesan, which keeps for weeks in the fridge, ready for all your sprinkling needs!
Unlike traditional Parmesan cheese, this one is also great for you! Packed with plant protein, healthy omega 3 and 6 fatty acids, fibre, B vitamins, minerals and more, without the necessary saturated fat, cholesterol and animal protein.
My Dad has probably tried all the vegan cheese brands under the sun, and when it comes to finding the perfect cheese to put on his pizzas - this is his number one choice! I also love sprinkling it on top of pasta dishes and gnocchi, roasted vegetables, salads, veggie stews, even just plain rice or steamed vegetables. It's makes everything so much more delicious and satisfying.
Don't forget to tag me on Instagram if you try out this Parmesan recipe, I love hearing your thoughts!
Ingredients:
- 1/2 cup raw cashews
- 1/4 cup hemp seeds
- 1/4 cup sunflower seeds
- 1/4 cup nutritional yeast
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- squeeze of lemon juice
- (optional) 1 tsp sea salt
Method:
- Add all ingredients into a food processor and pulse until the mixture resembles fine crumbs, like typical parmesan cheese
- Sprinkle on everything and anything!
Notes:
- Feel free to substitute the nuts/seeds for each other, such as using only cashews or only seeds to make this recipe nut-free. Almonds or macadamia nuts can also be used.
- Store in a glass jar in the fridge for a couple of weeks
