Vegan Parmesan Cheese – A Plant Based Alternative with Real Ingredients
Today I’m sharing a pantry staple I use on the regular. It has replaced traditional parmesan cheese for me, and I don’t even mind. This vegan parmesan cheese recipe is super simple and quick to make, and it can be used on many savory dishes.
I love dairy, but my body doesn’t. I also love good food and won’t settle for a dairy alternative unless it is outstanding. I’ve got standards! So trust me when I say this cheese sprinkle’s got it all: texture, flavor and real ingredients.
Vegan Parmesan Cheese Recipe
This recipe is so easy! Plus, you can make it once and use it over and over again, unless you’re like me and find you put it on everything. All you need is a food processor or blender with a pulse function.
- Place all ingredients in a food processor and pulse until finely chopped. The mixture should look like breadcrumbs.
- Transfer to an airtight container and store in a cool, dry place or refrigerate up to several weeks.
Why do I love this recipe so much? I know exactly what’s in it, there’s no need for weird preservatives or dyes, and it’s got a seriously cheesy flavor and parmesan sprinkle texture. My body doesn’t handle dairy well, yet I don’t like using alternatives with average taste.
If you like parmesan cheese sprinkle, then I bet you’ll quickly fall in love with this vegan version.
Sprinkle Cheese Ingredient Swaps
My basic vegan parmesan recipe is easily customizable. Swap out the almonds and cashews for the nuts or seeds of your choice (know the flavor changes depending on what you use). Roasted, unsalted nuts can also be swapped in.
If you’re looking for a certain flavor, feel free to add the spices of your choosing. Onion powder, chili powder or smoked paprika are all great additions.
Vegan Parmesan FAQs
My recipe combines almonds, cashews, nutritional yeast, sea salt and garlic powder. Just toss in a food processor, pulse until it looks like bread crumbs, then top all the foods!
Parmesan cheese is vegetarian, yet not vegan. It does not contain meat; however, parmesan is a dairy product and therefore a by-product of meat. My vegan parmesan cheese honestly gives you the cheesy flavor you’re looking for and none of the dairy. It’s a win-win!
This vegan parmesan cheese recipe is perfect for those looking for that cheesy flavor yet can’t do real sprinkle parmesan. It even has the texture of parmesan but without any weird additives, dyes or preservatives.
How to Use Vegan Cheese Sprinkle
Honestly, use this vegan version wherever you use regular parmesan cheese sprinkle. Here are a few inspo recipes for you to try:
How do you like to use cheese sprinkle? Drop a comment and let me know!
Vegan Parmesan Cheese
Your favorite cheese sprinkle without the dairy! This delicious mix works great on pizza, pasta, veggies and more. I seriously love it. Easy to whip up and store, vegan parmesan cheese will become your go-to meal topper in no time.
Ingredients
- ½ c raw almonds
- ½ c raw cashews
- ¼ c nutritional yeast
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
Instructions
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Place all ingredients in a food processor and pulse until finely chopped. The mixture should look like breadcrumbs.
-
Transfer to an airtight container and store in a cool, dry place, or refrigerate up to several weeks.
Notes
- Add spices to taste
- Roasted unsalted almonds and cashews can be used instead of raw
- This can also be made in a blender using the pulse feature
- Feel free to swap the almonds and cashews with the nuts/seeds of your choice, just know the flavor will change slightly
Nutrition (estimated)
Calories: 51kcal (3%) Carbohydrates: 3g (1%) Protein: 2g (4%) Fat: 4g (6%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Sodium: 73mg (3%) Potassium: 72mg (2%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 1IU Vitamin C: 1mg (1%) Calcium: 13mg (1%) Iron: 1mg (6%)
More Plant Based Dairy Recipes
Since my body doesn’t do well with dairy, I’m always looking for good substitutions. I love the way cheese tastes, yet I don’t love the way my stomach feels after eating it. Here are a few alternatives I’ve made that work so well yet leave the dairy at the door:
Let me know how this vegan parmesan cheese recipe turns out for you. I can’t wait for you to try it!
