Vegan Parmesan Cheese enhances so many dishes. There are only four ingredients and it only takes about 5 mins. Sprinkle it on pasta, soups, salads and more.
How to Make Vegan Parmesan Cheese is a talent that can be yours in minutes. It enhances so many dishes as I am sure you can remember how regular parmesan cheese did in the old days. This recipe is so simple yet so useful.
There are only four ingredients and is complete in about 5 minutes. You can sprinkle it on, at least, pasta and soups. I love sprinkling quite a lot of it into my salads. That sounds good! I have to have a salad tomorrow.
Go ahead and double or triple the recipe if you like. It freezes so well you can freeze a larger quantity and take out a quarter of a cup at a time. It’ll be ready to go immediately.
Just today I sprinkled some in my chickpea wrap. It really added a delicious extra flavor and texture. You’ll find you can go through tis vegan parmesan cheese very quickly. Thank goodness it’s so simple to make.
My niece was over last week and made a batch with walnuts. That was a bit of a stronger flavor but it certainly has it’s place. I’m thinking chili. If you like walnuts don’t be afraid to try them as a substitute.
Cashews are traditional though as they come closer to dairy parmesan cheese in flavor. Nutritional yeast and other spices are balanced just right. You’ll be glad you made a batch.
I would love to hear how you would use vegan parmesan cheese. Leave a comment below so I can make notes. You aren’t really suppose to eat if off a spoon but it is pretty good.
How to Make Vegan Parmesan Cheese
Vegan Parmesan Cheese enhances so many dishes. Sprinkle it on pasta, soups, salads and more.
- Add all of the ingredients to a food processor.
- Pulse until a fine crumb mixture forms. Literally seconds.
- Use in just about any savory dish you can think of.
Keep in the refrigerator for about a month or keep in the freezer in a freezer container for up to 12 months.