Vegan Parmesan Cheese is perfect for topping pasta dishes, or sprinkling over salad. I often make vegan cheese sauce with a base of cashews or almonds, nutritional yeast, and salt. I took use same base to make this dry shakable vegan cheese. This recipe is super simple to make. You can make this to use right away, in less than five minutes; or you can make it ahead of time and store it in an airtight container in the fridge to keep on hand for sprinkled cheese when you need it.
Ingredients in Vegan Parmesan Cheese:
You only need three simple ingredients to make this shredded vegan parmesan. Just sliced blanched almonds, nutritional yeast, and salt.
You can typically find blanched almonds in the baking isle of your grocery store. If you don’t have blanched almonds, you can boil whole raw almonds for 5 minutes, and then peel their skins off, then toss the almonds in an ice bath to cool.
How to Make Easy Dairy-Free Parmesan:
To make this shakable cheeze, you simply pulse together the blanched almonds, nutritional yeast, and salt in a blender. Be careful not to over blend the almonds, as this can easily turn into almond butter. I recommend using the pulse function on your blender to make sure you end up with crumbs perfect for sprinkling, and not creamy butter.
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- 3/4 Cup Sliced Blanched Almonds
- 1 Tbsp Nutritional Yeast
- 1 tsp Salt
- In a blender or food processor, blend together all ingredients just until fine crumbs. Do not over blend!
Store in an air tight container in the refrigerator.
Amount Per Serving: Calories: 54Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 237mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 2g