Vegan “Parmesan”

We use this on non-dairy pizza, Eggplant “Parmesan”, and any other Italian dish that needs a hit of salty umami goodness. It doesn’t melt, but it will brown nicely. Quick and easy, this stuff isn’t parmesan, but it is a tasty replacement. My original recipe now has additions of pine nuts and green olives, thanks to the inspired vegan cookbook created by America’s Test Kitchen.

Vegan Parmesan
Yield: 1-1/2 cups

3/4 cup raw cashews
3 tablespoons nutritional yeast
2 tablespoons raw pine nuts
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon chopped green olives, patted dry
3/8 teaspoon sea salt (i.e., a 1/4 and a pinch)

Preheat oven to 275 degrees.
Pour all the ingredients into a food processor and mix/pulse until it becomes a fine meal, about 1 minute.
Spread the mixture on a rimmed baking sheet and bake—stirring occasionally—until dry, about 20 minutes.
Store in the refrigerator to keep fresh. Lasts for several weeks.

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