Parmesan cheese is an indispensable part of good Italian pasta. Even we vegans admit it. In addition, it is not just a topping, but serves as a seasoning and delivers this hearty Umami taste, which completes every plate of pasta. This vegan parmesan made of cashews, almonds, yeast flakes, salt and a dash of lemon juice is a worthy alternative. Because it tastes balanced, salty, full of umami and has this light, subliminal acidity, which also makes the original parmesan unmistakable. The perfect topping for your pasta!
I found the recipe on the beautiful food blog Eat-This and tried it right away. And I was directly enthusiastic, because all previous Parmesan alternatives had nothing to do with the original. But by adding yeast flakes this vegan Parmesan gets an authentic cheese flavour.
The best thing is, you need only 5 minutes for the preparation and only 5 ingredients, which you probably already have in your larder anyway. Simply chop and mix all ingredients finely and your vegan Parmesan is ready. You can fill it into clean screw top jars and keep it in the fridge for several weeks. Then you’ll always have it at hand when you’re really hungry for pasta.
Vegan Parmesan cheese
- 40 g cashew nuts
- 40 g almonds (peeled)
- 40 g yeast flakes*
- 1 tsp salt
- 1 tsp lemon juice or apple vinegar
- Crush all ingredients in the mixer or Food Pocessor evenly and finely.
- Leave to dry for 15 minutes. Fill into jars, close well and store in refrigerator.
If you liked this recipe for vegan Parmesan you may also like one of these other Italian recipes:
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