I like cheese and cheesy flavorings, but being off dairy already for the past while, I often need to go without. I mean, yes, there are many recipes for vegan cheeses and vegan cheese sauces out there, but I get lazy sometimes, and sometimes want to add a bit of cheese flavor without all the extra work. This here is a vegan Parmesan cheese recipe that is very quick to make and can help add cheesy flavor instantaneously to a recipe, like I did to this vegan gluten free lasagna.Not having eaten real cheese in a long time, I thought it tasted very parmesiany, but a dairy eater who tried it said it was good, but didn't taste like Parmesan to her. Ok, so it may not be perfect, but it definitely works in a pinch, and since cheese is very expensive here, and in many places, you may find that its cheaper to make and use this vegan Parmesan than to use the real deal.
Homemade Vegan Parmesan Cheese Recipe
Ingredients:4 tablespoons nutritional yeast (aka nooch) flakes, less if using powdered
4 tablespoon hemp seeds, sunflower seeds, pumpkin seeds, sesame seeds, almonds, or cashews (or a mix)
1/2-1 teaspoon salt
Instructions:
1. Place all the ingredients in a coffee grinder or food processor or blender.
2. Whiz until blended up and in a uniform, small size.
3. Use as you would grated Parmesan cheese. I put mine in an old spice container for ease of use.
How much does Parmesan cheese cost where you live? How does that compare to how much it would cost you to make this vegan Parmesan? Would this be cost effective for you, or no?
If you're dairy free or otherwise enjoy vegan dishes, does this look like a recipe you'd try? Have you ever made a vegan Parmesan cheese before? What was in it?
Tags
condiments
dairy free
egg free
frugal recipes
frugal strategies
gluten free
made from scratch
nutritional yeast
recipes
simple meals
vegan
vegetarian
Thanks for this recipe! I have a cow's milk allergy. Before, I had just used nutritional yeast by itself as a parm. substitute. I liked this a lot more. I used half cashews and half sunflower seeds. (I found the cashews to be more mellow) and omitted the salt, as the seeds and nuts were salted. I used it as a topping for an Italian dish. My dairy-eating husband liked it a lot, too! I wouldn't say it tastes *like* parmesan, but it is parmesan-esque and serves a similar purpose.
ReplyDeleteI've made vegan parm with cashews before--very similar, perhaps a bit fattier? Didn't have cashews on hand and found your recipe. Yum! Thank you!
ReplyDeleteThank you for sharing your recipe. My daughter is gluten intolerant and allergic to milk. It has been a challenge. I appreciate people like you that help by sharing your discoveries
ReplyDeleteI thought I remembered this recipe existing. Might have to try it. My husband is skeptical and thinks that any recipe I find for non-dairy parmesan cheese is going to be full of junk. I was like, um, this is PENNY so I don't think so! Thanks :-)
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