You can easily whip up a batch of this Raw Vegan Parmesan-Style "Cheese" whenever you need some cheesy, slightly nutty-tasting, dairy-free Parmesan-style seasoning. It's simple and delicious!
This tasty vegan cheese condiment is perfect on nearly everything! Sprinkle it over your pasta, on top of pizzas, over cauliflower wings, mixed into sauces, and so much more. The great thing is that it's quick to make and lasts a while, so you never have to be without it!
How to Make Raw Vegan Parmesan-Style "Cheese"
- Process nuts & seeds until finely ground.
- Scrape down the sides of the food processor.
- Add remaining ingredients and process longer.
- Use as a flavorful condiment.
- Store up to 2 months in the fridge.
Full directions for how to make Raw Vegan Parmesan-Style "Cheese" are in the printable recipe card below.
Raw Vegan Parmesan-Style "Cheese" FAQs
Can I use another type of nut?
If you prefer, you can easily swap out the almonds in this recipe for another type of nut. Try using walnuts, cashews, or even pine nuts! The flavor will differ a bit depending on the nuts you use, so feel free to change up the nuts until you find your preferred taste.
What is nutritional yeast?
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 nutritional yeast prepackaged and in bulk in grocery and natural foods stores.
For more vegan cheese-like recipes, go to Vegan Cheese-y Delights.
Raw Vegan Parmesan-Style "Cheese"
- ¾ cup whole raw almonds
- 3 tbsp raw sesame seeds
- ¾ cup nutritional yeast flakes
- pinch sea salt
- Place almonds and sesame seeds in a food processor fitted with an S-blade, and process for 1–2 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.
From The Complete Idiot’s Guide to Vegan Cooking* by Beverly Lynn Bennett and Ray Sammartano.
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