Have you ever stumbled across one of those recipes where, after you read it and make it yourself, you think: “why have I not made this before?!”? I have – and this is that recipe.
You see, before going vegan, parmesan cheese was my bestie. We did everything together. Sometimes I would grate parmesan directly into my mouth, I loved it that much. So imagine how heartbroken I was when it was time to go our separate ways. But than – THEN I found vegan parmesan cheese. A friend shared this recipe with me, and if you can believe it – it’s just as good as the dairy-based stuff. Except it’s free of animal products. And I can make it myself. Because you certainly would never have caught me making cheese out of cow’s milk. No way, no how.
This vegan parmesan takes just 2 minutes to make. That’s it. I’m not kidding. 2 minutes. Set a timer if you don’t believe me. All it is, is nuts (I use almonds, but many others would work, such as cashew or walnut), nutritional yeast and salt. Put it in your food processor, process and them BAM. You’re done. Sprinkle it on everything. For a nut-free version of this cheese, combine 1/2 cup toasted sesame seeds with 2 tablespoons nutritional yeast and 1/4 teaspoon salt.
- ¼ cup nutritional yeast
- 1 cup raw almonds, unsalted
- 1 tsp salt
- Add all ingredients to a food processor and process until powdery (I like mine with just a bit of texture and not super smooth of a powder).
- Store in the refrigerator in an air-tight jar for up to 2 weeks.
kristen says
June 8, 2017 at 7:52 PMCan this be stored if made in bulk?
Shayna says
October 4, 2015 at 6:41 PMI finally tried this, and I’ll be honest — I wasn’t expecting much. But I was blown away! Okay, so nothing will every be EXACTLY like cheese, but the flavors in this are dang close. The bit of salt really helps elevate the cheesy flavor, and the mild amount of nooch definitely makes this perfect. The only issue I had is that my food processor works kinda fast, and it ended up being somewhat “buttery” by the time everything was blended. I wish I could take out that moisture…but as long as I break it up when using it, it works fine. Thank you!!
Iron stef says
June 28, 2016 at 4:56 PMit does best when you pulse it. I have a high power processor too. Try it with raw garlic and no powder. it’s way better. been making it that way for years.
Joy says
July 23, 2015 at 10:35 PMThere’s a tiny company in WI called Herbal Symphony that sells unfortified nutritional yeast. It tastes so much better than the yellow stuff with synthetic vitamins! We’re opening a new health food store and it’s the only kind of nutritional yeast we’ll sell. Such a difference in flavor and it’s easier to incorporate into “veganized” recipes without as much off-putting taste.
TRH says
October 16, 2016 at 1:11 PMSo happy to see your post! New to veganism and have been displeased with all of the recipes that use the nutritional yeast. Just don’t care for the flavor AT ALL!!! (and I am sooooo NOT a picky eater!) Googling your product NOW! . . . well just did . . . disappointed that it is a year after your post and I see no way to order your product online. 🙁
but thanks for giving me the suggestion to search for a different version
Elizabeth says
January 13, 2015 at 12:40 PMhi. I just tried my first vegan cheese and it was the nutritional yeast flakes that seemed to ruin the taste. The flakes smelled bad (to me) and ruined the taste of the cheese. I’m just wondering if there are brand differences with nutritional flakes? I had to order it online (AMAZON) as we don’t have any carried locally.
Beth says
May 21, 2015 at 12:39 AMYea. Brewers yeast (or nutritional yeast) changes its flavor based on the medium it was grown on. Brewers yeast is a bi product of the beer making industry while nutritional yeast can be grown on a variety of different mediums like molasses. First off, I would never use the flakes just because it remindes me of fish food. I live in Israel, and fell in love with Brewers yeast while here (a good friend puts it on her popcorn!).When I came to America for a visit, I wanted to make my friend’s yummy popcorn for my family. It came out awful! I tasted the yeast I bought and found it to have a very pungent strong unpleasant flavor. To me it tasted like processed cheddar cheese. I went out to the health food store to try a few other brands, and while some were milder none of them had that savory addictive umami flavor of the yeast I buy in Israel. So, yes the flavor has everything to do with the brand and on what medium they grow their yeast. Good luck finding a brand you enjoy!
Fredda says
October 24, 2014 at 3:21 AMThe nutritional yeast is what we use I place of parmigiana. No nuts or seeds needed.
Runner Taylor says
October 23, 2014 at 6:32 AMI tried this out, and I really loved it, so thanks! 🙂 I will recommend it to my vegan friends.
Cassie says
October 24, 2014 at 11:17 AMSo happy you loved it!
Emily Rose says
September 17, 2014 at 2:51 PMI have cashew meal in the cupboard, do you think that would work? And how much should I measure out since it’s already somewhat powdery? Thank you! I want to make this recipe ASAP, as in, the next 10 mins hahaha :)~ Thanks
Emily Rose says
September 17, 2014 at 3:20 PMSo I couldn’t wait for a reply I was just too eager! I added the cashew meal in 1/4 cup at a time and it only took about 1/2 cup. GENIUS! Thank you thank you thank you! Amazing recipe!
Cassie says
September 18, 2014 at 2:34 PMGlad it worked out for you! Thanks for letting me know that it worked!
Bonnie MacEvoy says
February 17, 2016 at 1:57 AMYou can replace almonds with cashews, or 50:50. Will be sweeter. May want to add garlic powder to taste.
Malea says
September 15, 2014 at 9:26 PMMy son is allergic to almonds (all nuts really). Do you think the flavor would be significantly affected if I tried this with sunflower seeds???
Cassie says
September 16, 2014 at 5:55 AMNope, sunflower seeds would work as well!
Laura-Lea says
September 16, 2014 at 11:35 PMI have made a recipe similar to this but used sesame seeds. Delicious