Homemade Vegan Parmesan Recipe
I recently whipped up a batch of vegan parmesan using raw cashews, nutritional yeast, sea salt, and garlic powder, and I’m thoroughly impressed by how well it replicates that cheesy umami flavor. It’s become my go-to sprinkle over pasta, salads, and even popcorn, and I love that it’s not only delicious but also completely plant-based.
I enjoy crafting recipes that merge uncomplicated methods and wholesome ingredients. My Vegan Parmesan is a charming, plant-based substitution for traditional cheese.
I love homemade versions of anything, so I naturally took to the kitchen to experiment with this recipe. By pureeing raw cashews with nutritional yeast, sea salt, and a drizzle of olive oil, I came up with a creamy, dreamy sauce that I could pour over everything from pasta to popcorn.
It was also my favorite topping for the lentil veggie burger I ate several times last week.
Homemade Vegan Parmesan Recipe Ingredients
- Raw Cashews: Rich in healthy fats and protein; creamy texture.
- Nutritional Yeast: Packed with B-vitamins; cheesy, umami flavor.
- Sea Salt: Enhances flavor; provides essential minerals.
- Garlic Powder: Adds savory depth; contains antioxidants.
Homemade Vegan Parmesan Recipe Ingredient Quantities
- 1 cup raw cashews
- 4 tablespoons nutritional yeast
- 3/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
How to Make this Homemade Vegan Parmesan Recipe
1. Collect all the components: raw cashew nuts in the amount of 1 cup, 4 tablespoons of nutritional yeast, 3/4 teaspoon sea salt, and 1/4 teaspoon garlic powder.
2. Put the unprocessed cashews in a blender or food processor that has a high power supply.
3. In the food processor, combine the nutritional yeast and cashews.
4. Dust the sea salt over the cashews and nutritional yeast.
5. In the food processor, add garlic powder to the mixture.
6. Give the mixture short bursts of power. This prevents the cashews from overheating and turning into a paste.
7. Keep pulsing until the mixture achieves a fine, crumbly texture much like that of grated parmesan cheese.
8. Sample the blend and fine-tune the flavorings if needed, introducing a touch more salt or garlic powder to meet your specifications.
9. The airtight container is where you want to store your vegan parmesan. Transferring it to this kind of container ensures that the vegan cheese will stay fresh—for how long, I can’t say. You might also want to check to see if the container you have is not only airtight, but also waterproof and pest-proof.
10. Keep in the cold for as long as a few weeks and pull from it whenever you want to sprinkle on the tops of any of these dishes. Use it as you would grated Parmesan or Pecorino.
Homemade Vegan Parmesan Recipe Equipment Needed
1. Measuring cups and spoons
2. High-power blender or food processor
3. Airtight container for storage
FAQ
- What is nutritional yeast, and why is it used in this recipe? Nutritional yeast is a deactivated yeast packed with nutrients and has a cheesy, savory flavor, making it an excellent addition to vegan cheese recipes.
- Can I use roasted cashews instead of raw? It’s best to use raw cashews as roasted ones might alter the flavor profile, making it less neutral and more nutty.
- How should I store the homemade vegan parmesan? Store it in an airtight container in the refrigerator for up to a month.
- Is there a substitute for cashews for someone with nut allergies? You can try using sunflower seeds or hemp seeds as a nut-free alternative.
- Can I add other spices to the mix? Yes, feel free to experiment with spices like onion powder or smoked paprika for a different flavor twist.
- How can I use this vegan parmesan in recipes? Sprinkle it over pasta, salads, or roasted vegetables for a savory, cheesy boost.
- Is this recipe gluten-free? Yes, this vegan parmesan is naturally gluten-free!
Homemade Vegan Parmesan Recipe Substitutions and Variations
1 cup of raw almonds in place of 1 cup of raw cashews
Instead of using nutritional yeast, opt for 4 tablespoons of brewer’s yeast.
3/4 teaspoon of Himalayan pink salt, not sea salt, is what we use.
1/4 teaspoon onion powder in place of garlic powder
Pro Tips
1. Soak the Cashews for Smoother Texture: If you prefer a slightly smoother or softer texture, soak the cashews in water for a few hours before processing. Make sure to drain and fully dry them before blending to avoid an unwanted paste-like consistency.
2. Add Flavor Complexity: Consider adding a pinch of onion powder or a small amount of smoked paprika to introduce an extra layer of flavor and depth to the vegan parmesan.
3. Use Short Bursts in the Processor: Pulsing in short bursts is essential to avoid turning the mixture into a paste. This technique not only helps with texture but also allows you to capture a consistent crumbly texture, similar to grated cheese.
4. Adjust Seasonings to Taste: After initially blending, taste the mixture and adjust seasonings accordingly. Adding a bit of lemon zest or freshly cracked black pepper can enhance the flavor profile further.
5. Enhance Shelf Life: For optimal freshness, consider storing the vegan parmesan in a fridge or a cool, dark pantry. You can also add a small amount of rice or a silica packet to the container to absorb moisture and prolong shelf life.
Homemade Vegan Parmesan Recipe
My favorite Homemade Vegan Parmesan Recipe
Equipment Needed:
1. Measuring cups and spoons
2. High-power blender or food processor
3. Airtight container for storage
Ingredients:
- 1 cup raw cashews
- 4 tablespoons nutritional yeast
- 3/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
Instructions:
1. Collect all the components: raw cashew nuts in the amount of 1 cup, 4 tablespoons of nutritional yeast, 3/4 teaspoon sea salt, and 1/4 teaspoon garlic powder.
2. Put the unprocessed cashews in a blender or food processor that has a high power supply.
3. In the food processor, combine the nutritional yeast and cashews.
4. Dust the sea salt over the cashews and nutritional yeast.
5. In the food processor, add garlic powder to the mixture.
6. Give the mixture short bursts of power. This prevents the cashews from overheating and turning into a paste.
7. Keep pulsing until the mixture achieves a fine, crumbly texture much like that of grated parmesan cheese.
8. Sample the blend and fine-tune the flavorings if needed, introducing a touch more salt or garlic powder to meet your specifications.
9. The airtight container is where you want to store your vegan parmesan. Transferring it to this kind of container ensures that the vegan cheese will stay fresh—for how long, I can’t say. You might also want to check to see if the container you have is not only airtight, but also waterproof and pest-proof.
10. Keep in the cold for as long as a few weeks and pull from it whenever you want to sprinkle on the tops of any of these dishes. Use it as you would grated Parmesan or Pecorino.