With 5 ingredients (plus salt & pepper) and 5 minutes, you can make my version of VEGAN PARMESAN CHEESE. My recipe uses a combination of nuts, and the end result is a delicious “cheesy” spicy mixture that can be sprinkled on EVERYTHING.
TGIF! I don’t know about you, but it was hot as hell! I did everything in my power to keep cool, and that meant seeking refuge in air conditioned rooms (full blast please), and drinking a ton of iced tea. I’m a lifelong Californian, and I can’t remember experiencing a July this warm. If this isn’t an argument for global warming, I don’t know what is. Anyways, I hope you are keeping cool. I’m huddled under the a/c vent at home writing this post.
Enough whining – back to the food.
Although I knew for years, I knew that I had a sensitivity to dairy. I always felt horrible after eating ice cream or drinking milk, yet I couldn’t admit that this was a problem. I sound like an addict, don’t I? I only started eliminating dairy in earnest when my dermatologist prescribed eliminating dairy to reduce my rosacea flare-ups. He also suggested eliminating spicy foods, coffee and alcohol. Whoa, whoa, whoa! One step at a time. I’ll start with the dairy, thank you very much.
Although I won’t whine publicly about it, I really miss eating cheese. I won’t lie – I indulge occasionally, but then I need to live with the consequences of a rosacea breakout (and an unhappy tummy). I resisted trying non-dairy cheeses for the longest time, as I thought there didn’t hold a candle to the real thing. I was totally wrong!
This vegan parmesan cheese was the first homemade recipe I made. This non-dairy cheese skeptic was hooked. Even my dairy loving husband love it. Since my first try, I’ve tweaked the recipe with a variety of nuts, and found that the combination of brazil nuts and pepitas provide great texture and a nice neutral flavor. I also add a little cayenne and black pepper to keep things interesting.
Sprinkle this delicious “cheese” on everything – salads, roasted veggies, as a taco topping! Stay tuned for future recipes, where I show you how I use this in my recipes.
This hits all the notes for paleo, keto, gluten free and dairy free eaters. It is a no-no for Whole 30 as it is SWYPO.
VEGAN PARMESAN “CHEESE” | paleo, vegan
With 5 ingredients (plus salt & pepper) and 5 minutes, you can make this super delicious vegan parmesan cheese. Cheese loving, non-vegans will also love this cheese!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: condiment
½ c brazil nuts, chopped coarsely
½ c pepitas
¼ c nutritional yeast
1 tsp garlic granules
¼ tsp cayenne pepper
¼ tsp black pepper
¾ tsp sea salt
Add all ingredients to a food processor.
Pulse 5-6 times until you get a grated parmesan texture. Note: do not overprocess, or you will end up with nut butter
Transfer to a jar with a lid to store.
Keywords: cheese, vegan, parmesan