Raw Vegan Parmesan-Style “Cheese”

You can easily and quickly whip up this cheesy, slightly nutty-tasting dairy-free Parmesan-style seasoning with the help of a food processor. From The Complete Idiot’s Guide to Vegan Cooking* by Beverly Lynn Bennett and Ray Sammartano.

Yield: 1 1/2 cups

  • 3/4 cup whole raw almonds
  • 3 tablespoons raw sesame seeds
  • 3/4 cup nutritional yeast flakes
  • Pinch sea salt

Place almonds and sesame seeds in a food processor fitted with an S blade and process for 1 or 2 minutes or until finely ground. Scrape down the sides of the container with a rubber spatula.

Add nutritional yeast flakes and salt, and process for 1 more minute.

Use as a condiment to add flavor to salad dressings, sauces, vegetables, pasta, and other dishes. Store in an airtight container in the refrigerator for up to 2 months.

Variation: You can substitute other varieties of nuts, such as walnuts, cashews, or pine nuts.

Note from Beverly: Nutritional yeast is an inactive yeast, which differs greatly from the types of yeast used for brewing and baking, and has a surprisingly nutty, cheeselike flavor. It contains a wide assortment of minerals and B vitamins and can be a reliable source of B 12 for vegans. Look for in prepackaged and in bulk in grocery and natural foods stores.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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One comment on “Raw Vegan Parmesan-Style “Cheese”

  1. Nava

    I always keep some of Beverly’s vegan “Parmensan” on hand. It’s just insanely delicious, and great for topping pasta dishes and salads, especially.

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