Patrick Oconnell
Parmesan cheese is a magical food that can enhance almost any dish. For vegans, vegetarians, or those who are lactose intolerant, vegan Parmesan cheese is a great alternative. It can be made with just a few simple ingredients, such as cashews, nutritional yeast, salt, and lemon zest, and can be stored in the refrigerator for several weeks. This versatile condiment can be sprinkled on pasta, pizza, salads, and more, adding a bold, cheesy flavour to any dish. With its crumbly texture and rich taste, it's no wonder that vegan Parmesan cheese has become a popular substitute for its dairy-based counterpart.
| Characteristics | Values |
|---|---|
| Number of ingredients | 4-8 |
| Ingredients | Raw cashews, nutritional yeast, salt, lemon juice/zest, green olives, plant-based milk, white miso paste, potato starch, coconut oil, hemp seeds, sunflower seeds, garlic powder, onion powder, flax seeds |
| Preparation | Add ingredients to food processor and pulse until mixture resembles a coarse meal with a soft, crumbly texture |
| Storage | Refrigerate in an airtight container for up to 3 months, or freeze for 3-6 months |
| Use | Sprinkle over pasta, pizza, salads, cooked vegetables, sauces, etc. |
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What You'll Learn
Nutritional yeast adds a cheesy flavour
Nutritional yeast is a dairy-free food seasoning that is especially loved by vegans for its cheesy, umami-rich flavour. It is commonly used in vegan recipes to bring a "funky", savoury flavour to dishes when traditional cheese is not an option.
Nutritional yeast is grown in large tanks of a sugar-rich liquid, such as molasses, sugar cane or beets. The yeast grows for several days and is then pasteurised to deactivate it. The result is a paste that is rolled out, dried, and crumbled into flakes.
Nutritional yeast is a great alternative to Parmesan as it adds a similar savoury flavour to dishes without the salt, sugar, or fat. It is also a nutritional powerhouse, providing protein, fibre, and vitamins B1, B3, B6, B9, and B12. Nutritional yeast is also sugar-free, gluten-free, and sodium-free, making it a great option for those with dietary restrictions.
Nutritional yeast is very versatile and can be used in a variety of dishes. It can be mixed with nuts to make plant-based "cheese", sprinkled on top of soups, salads, or popcorn, or used as an ingredient in sauces. It can also be used as a substitute for grated Parmesan in pasta dishes.
In addition to its culinary uses, nutritional yeast is also a good source of vitamin B12, which is typically found only in animal products. This makes it a great option for those following a plant-based diet.
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Use raw cashews for texture and consistency
Raw cashews are an excellent substitute for parmesan cheese as they mimic the texture and consistency of the dairy product. The nuts can be ground down into a meal, similar to the shelf-stable grated parmesan sold in plastic containers at the grocery store.
To make vegan parmesan cheese, add raw cashews to a food processor and blend until they form a coarse meal. Be careful not to over-mix, as this can alter the desired powdery texture. The star of the recipe is nutritional yeast, which gives the parmesan a cheesy flavour. Other ingredients include garlic powder, onion powder, and sea salt, which add flavour, slight saltiness, and an extra hint of cheesiness.
Some recipes suggest roasting the cashews, which will result in a toasty, nutty flavour. However, this may alter the texture and consistency of the final product. It is also important to note that cashews should not be soaked, as this will result in a mushy texture.
Vegan parmesan cheese made with raw cashews can be stored in the refrigerator for up to two months and can be frozen for up to six months.
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Add lemon juice for tanginess
Adding Lemon Juice for Tanginess
Lemon juice is a key ingredient in making vegan Parmesan cheese that tastes like the real deal. It adds a "sour tanginess to the cheese, replicating the tangy flavour that regular dairy cheese has.
If you don't have lemon juice, you can use apple cider vinegar as a substitute. However, lemon juice is preferred for its fresh taste.
To make lemon parmesan cheese, you can follow a recipe that uses almond flour, dried oregano, salt, and lemon juice. Preheat your oven to 350°F (177°C) and line a sheet pan with parchment paper. In a small bowl, whisk together the almond flour, dried oregano, and salt. Then, add the lemon juice and mix with a fork until the almond flour is evenly coated. Use your fingertips to rub the mixture into small meal crumbles. Spread the mixture onto the pan and bake for about 5 minutes, until the edges turn golden brown.
This lemon parmesan cheese is perfect for sprinkling on pasta, pizza, and other dishes. It has a crunchy texture and moisture similar to dairy Parmesan cheese.
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Use a food processor to pulse ingredients
To make vegan Parmesan cheese, you can use a food processor to pulse the ingredients. This is a convenient method, as it is easy to blend and less likely for cashews to get stuck in the bottom. If some cashews do get stuck, use a butter knife to release them before pulsing again for a smoother blend.
The ingredients you will need are raw cashews, nutritional yeast, salt, and lemon zest. Some recipes also include white miso paste, garlic powder, and onion powder. It is important to use unsalted raw cashews so that you can control the amount of salt in your cheese. Nutritional yeast is also key, as it adds a cheesy flavor. Lemon zest adds a bright, tangy counterpoint to the other savory flavors.
Add all the ingredients to your food processor and pulse until the mixture resembles a coarse meal with a soft, crumbly texture. Be careful not to over-process, as this will result in a creamy texture similar to cashew butter. The vegan Parmesan cheese should be stored in the refrigerator and will last for several weeks.
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Store in the refrigerator
Storing your vegan parmesan in the refrigerator is a great way to keep it fresh for longer. It is best to store it in an airtight container, which will help to prevent exposure to air and moisture. Wrapping your vegan parmesan in paper towels before placing it in the container can also help to absorb any excess moisture.
Vacuum sealing is another effective method for storing vegan parmesan in the refrigerator. This method removes air from the packaging, creating an oxygen-free environment that inhibits bacterial growth and spoilage. You can also use cheese paper to wrap your vegan parmesan before placing it in the refrigerator.
It is important to note that the refrigerator temperature should be maintained between 4-7°C (40-45°F) to ensure the vegan parmesan stays fresh. The ideal humidity level is between 75-80% relative humidity to prevent the cheese from drying out.
Additionally, it is recommended to store vegan parmesan in a dark place within the refrigerator, away from direct sunlight, as light can degrade the flavour and nutritional value.
With proper storage, your vegan parmesan can last for several weeks in the refrigerator.
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Frequently asked questions
You can make your own vegan Parmesan cheese using a food processor and a few simple ingredients, such as cashews, nutritional yeast, lemon zest, and salt. You can also add ingredients like garlic powder, onion powder, and lemon juice.
You can find vegan Parmesan cheese at most grocery stores in the refrigerated section or health food section. Some brands that make vegan Parmesan cheese include Violife and Follow Your Heart.
Vegan Parmesan cheese can be used in any dish that calls for traditional Parmesan cheese. This includes pasta, pizza, salads, soups, and sauces. It can also be used as a topping for roasted vegetables or tofu.
Other vegan alternatives to Parmesan cheese include nutritional yeast, powdered hemp seeds, and walnut and nutritional yeast mixtures. You can also make "poor man's Parmesan" by frying breadcrumbs in oil with garlic, thyme, and salt.
You can store vegan Parmesan cheese in an airtight container in the refrigerator for up to a few weeks. It can also be frozen for up to a month.
