My Vegan Parmesan Recipes

EASY VEGAN PARMESAN CHEESE

Steps:

• Simply stir together the ingredients in a bowl or jar until they are evenly dispersed. Taste, and add more salt for more intense flavor (I usually add another pinch or so). You're done!
• Store this vegan Parmesan cheese in an airtight container at room temperature for up to 3 months.

BEST VEGAN PARMESAN CHEESE RECIPE!

Steps:

• Add all the ingredients to your food processor: raw cashews, nutritional yeast, sunflower seeds, and seasonings. Process until it has a fine mealy texture (much like parmesan), which takes no time at all. That's it! Enjoy!
• Wonderful sprinkled on so many things like popcorn, vegan mac and cheese, bolognese, spaghetti and meat balls, mushroom and spinach pasta, tofu scramble, soups, mashed potatoes, caesar salad, fettuccini alfredo, to name a few!

VEGAN CASHEW PARMESAN

Steps:

• Place all the ingredients in a food processor or blender and use short pulses until you have a fine, powdery crumble. Note: If using a blender, be careful not to overdo it. Blenders are powerful and can quickly turn the cashews into a clumpy paste. Depending on the blender, you may only need a few one-second pulses.
• Enjoy sprinkled over pizza, risotto, or pasta dishes such as spaghetti all'arrabbiata or tomato tahini pasta (see my full list of vegan pasta recipes for more inspiration).

HOW TO MAKE VEGAN PARMESAN CHEESE

Steps:

• Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
• I love vegan parmesan on top of chilaquiles, vegan pizza, breadsticks, pastas and gratins. It's also a great addition to vegan meatballs and can be converted into mexican cheese 3 ways!

VEGAN PARMESAN CHEESE

Steps:

• Combine nutritional yeast and sesame seeds in a spice grinder and grind very finely.

VEGAN ORZO RECIPE

Steps:

• Make your marinade by combining crushed garlic cloves, salt, brown sugar, oil and chilli powder. Mix well and set aside for later.
• Slice your peppers. I recommend slicing them lengthwise as this way all the pieces will be roughly the same size. Try to slice them thin.
• Cover peppers well with your marinade. Use hands to rub in all the marinade well and distribute it equally across all your pepper slices.
• Bake at 170°C / 338°F (fan oven) for 2 hours. Remember to set an alarm for every 20 minutes to stir your peppers very well.
• In the meantime, make your vegan parmesan by blending cashews, chilli powder, onion powder, garlic powder, almond flakes, nutritional yeast, and salt. Set aside for later.
• Once you've only got about 15 minutes of roasting left, cook your orzo according to instructions on your orzo packet. Drain and add the roasted peppers. Stir well.
• Once your orzo is cooked, make sure to add the liquid that remained at the bottom of your oven dish. This will be packed with flavour. If, for some reason, not enough liquid is left, add a drizzle of oil.
• Top off with basil. Mix very well. Serve with plenty of your DIY vegan parmesan and enjoy!

PARMEGAN (VEGAN PARMESAN)

Steps:

• Add all the ingredients to a food processor and pulse several times until it's broken down into a fine crumbly texture, scraping down the sides as needed. I like a bit of texture in mine, but if you prefer a powdery texture, pulse a few times more.

MY VEGAN PARMESAN

Steps:

• Combine all ingredients into a blender (or clean coffee grinder) and pulse until everything turns into tiny crumbs.
• That's it!