Vegan Parmesan Cheese recipe made with 4 simple ingredients in less than 5 minutes! Goes perfectly on top of spaghetti, veggies, or anything else you would put Parmesan on! Which for me, is like everything.
(Gluten-Free, Dairy-Free, Vegan)
Whether your diet requires dairy-free or you simply need or want less dairy in your life, this Vegan Parmesan Cheese recipe is your solution!
As the holidays quickly approach, we all need some ways to eat healthier and cut back on the dairy.
Cheese seems to be in everything–cheese and crackers, cheesy potatoes, macaroni and cheese–yes, lots of cheese. Really, it’s the cheese and crackers that get me every time.
Regardless of the cheese dilemmas you may face, this Vegan Parmesan Cheese comes to the rescue.
How to Make Vegan Parmesan Cheese
Really, it’s the easiest thing you could possibly make with minimal effort. 4-Ingredients, whirl it in the food processor into a fine consistency, and store in the fridge until ready to use!
What is Vegan Parmesan Cheese Made out of? Our 4-ingredients are.
- Nutritional Yeast
- Garlic Powder
Tip: I always have roasted cashews in my house. Some recipes call for raw cashews, but I found I prefer the roasted flavor that comes through.
You can use this Vegan Parmesan Cheese on top of your favorite spaghetti dish like our vegan bolognese sauce, vegetables like our roasted broccoli, or anything else you would normally want to have Parmesan on!
What does Vegan Parmesan taste like? It is the same?
No it is not going to mimic the consistency of real shredded parmesan. But if you are use to the canned parmesan cheese this is pretty close! It has that nutty, tangy flavor that is so loved in Parmesan.
I love using cashews to create a ‘cheese base’, like in our vegan cheese dip. // Perfect for entertaining!
This Vegan Parmesan Cheese also works perfectly with Vegan Pumpkin Alfredo.
Make it ahead of time and have a jar ready and waiting for when your cheese cravings hit. Or when some Parmesan cheese is most definitely required on that spaghetti!
So now that we are getting settled in we gotta buckle up our bootstraps, tighten our belts, and start eating healthier again. // This does not include the half of pan of gluten-free lemon bars I’ve already had today… I’ll start this tomorrow.
And it starts with this Vegan Parmesan Cheese recipe. I’ll opt for this instead of the pound of cheese I’m currently craving.
This Vegan Parmesan Cheese on Kale Lemon Salad? I think soooo.
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