You will find several recipes on My Darling Vegan that call for vegan parmesan cheese, such as my Kale Caesar Salad, Pumpkin Alfredo Pasta, and Cream of Asparagus Soup. I’m also getting ready to share a couple more parmesan-heavy recipes in the upcoming weeks. Spoiler alert: keep your eyes out for a vegan Eggplant Parmesan that I think you will love!
To keep things simple, I’ve usually suggested grabbing some store bought parmesan. But over the years I’ve come to realize that not only is store bought parmesan difficult to find (unless you live in a vegan-friendly city), it’s also incredible simple to make at home. Beyond being simple, you have more control over how homemade parmesan tastes and, all-in-all, it’s cheaper to make.
So finally, after almost 6 years of blogging, I have for you homemade vegan parmesan cheese.
It takes just 5 ingredients:
- hemp seeds
- nutritional yeast
- garlic powder
and mixes them up in a food processor for about one minute and….and…that’s it! It doesn’t get much easier than that! Within a minute you have yourself a cheesy, salty, nutty vegan parmesan cheese alternative that I’m certain you’re going to want to sprinkle everything. Think: your favorite soups, salads, or pastas.
Beyond it’s perfect taste, this parmesan cheese is loaded with important nutrients that vegans especially need to consider. From the hemp seeds you’ll get a complete protein source plus all kinds of omega 3 and 6. The nutritional yeast is loaded with B vitamins, specifically B6 and B12. And the cashews are packed with all kinds of other vitamins, minerals, and antioxidants.
A cheese that not only tastes great and is kind to the environment and animals alike, but also one loaded with benefits for you! How can you say no to that?
Like with so many things, homemade does not only taste better, it also is usually simpler than expected, always cheaper, more versatile, and often loaded with all kinds of health-happy benefits.
So give this recipe a try!
Go on. You’ll be glad you did.
Combine all the ingredients in a food processor and blend until the cashews and hemp seeds are fully incorporated and broken down to resemble parmesan cheese, about 1 minute.
Use immediately or transfer to an airtight container. Store in the refrigerator for up to 3 weeks.
Disclaimer: This post contains affiliate links.
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