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    Home » Recipes » Vegan Cheeses

    June 13, 2013 59 Comments

    Parmegan (Vegan Parmesan)

    4.0K shares
    Jump to Recipe

    Introducing Parmegan (vegan parmesan). See what I did there with the name? Yeah, I'm so clever. Ehem, this is a lovely, salty, nutty, cheesy, crumble that works perfectly for substituting parmesan. It's so good that my parents (who aren't vegan), have a giant jar of it in their fridge at all times and they don't even purchase parmesan anymore! For real, no lies.

    The cashew macadamia nut duo provides the perfect rich, creamy taste, the nutritional yeast adds a hint of cheesy flavour, and enough salt is added to match the saltiness of parmesan. Oooee I do love this stuff.

    Parmegan (Vegan Parmesan). This 4 ingredient, 5 minute recipe is the perfect topping for any pasta, soup, salad, or anywhere you would use parmesan. Keep a jar on hand at all times! Dairy-free, gluten-free, vegetarian. #itdoesnttastelikechickenI like to make a container full of vegan parmesan and store it in the fridge so that I always have some at the ready. Parmegan is gorgeous on top of pasta dishes, salads, soups, pizza or anywhere that traditional parmesan would be used.

    Parmegan (Vegan Parmesan). This 4 ingredient, 5 minute recipe is the perfect topping for any pasta, soup, salad, or anywhere you would use parmesan. Keep a jar on hand at all times! Dairy-free, gluten-free, vegetarian. #itdoesnttastelikechicken

    On another note, can you believe that this is the second recipe I ever posted on this blog!? My oh my how times have changed.

    I decided to revamp this post as it was Ugly (with a capital U). See my original photo on the left, and my new improved photo on the right. Before and after shots for vegan parmesan, who knew that was a thing? Same recipe, but Sam has learned a thing or two about photography and blogging. Sam has also learned to speak in third person. Apparently, Sam, hasn't learned that she isn't speaking at all, but is typing. #stilllearning

    Parmegan (Vegan Parmesan). This 4 ingredient, 5 minute recipe is the perfect topping for any pasta, soup, salad, or anywhere you would use parmesan. Keep a jar on hand at all times! Dairy-free, gluten-free, vegetarian. #itdoesnttastelikechicken

    To make Parmegan (Vegan Parmesan): simply toss all the ingredients into a food processor.

    Parmegan (Vegan Parmesan). This 4 ingredient, 5 minute recipe is the perfect topping for any pasta, soup, salad, or anywhere you would use parmesan. Keep a jar on hand at all times! Dairy-free, gluten-free, vegetarian. #itdoesnttastelikechicken

    Pulse several times until it's broken down into a fine crumbly texture. I like a bit of texture in mine, but if you prefer a powdery texture, pulse a few times more. Sprinkle away over all your favourite dishes!

    Parmegan (Vegan Parmesan). This 4 ingredient, 5 minute recipe is the perfect topping for any pasta, soup, salad, or anywhere you would use parmesan. Keep a jar on hand at all times! Dairy-free, gluten-free, vegetarian. #itdoesnttastelikechicken

    Print Recipe
    5 from 18 votes

    Parmegan (Vegan Parmesan)

    This 4 ingredient, 5 minute recipe is the perfect topping for any pasta, soup, salad, or anywhere you would use parmesan. Keep a jar on hand at all times! 
    Prep Time5 mins
    Total Time5 mins
    Course : Side Dish
    Cuisine : AmericanCanadianItalian
    Servings: 24 (about 1 tablespoon per serving)
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • ½ cup cashews (roasted or raw)
    • ½ cup macadamia nuts
    • ½ cup nutritional yeast
    • ½ teaspoon salt
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    *nutrition is for 1 tablespoon

    Nutrition

    Calories: 38kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.



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    Reader Interactions

    Comments

    1. Den says

      March 25, 2023 at 11:49 am

      Texture is perfect, but the taste needs some bite. Garlic isn’t quite right. Any suggestions?

      Reply
    2. Kat says

      February 22, 2023 at 6:54 am

      Hi, how long will this keep for? Thanks

      Reply
      • Jess @ IDTLC Support says

        February 23, 2023 at 5:01 pm

        This will keep in the fridge for about a month!

        Reply
    3. Irish says

      February 09, 2022 at 4:40 am

      5 stars
      So simple and delicious, Sam!!! I used walnuts instead of macadamia and added 1/2 tsp of garlic powder….it’s a winner!!!! Thanks for sharing your recipe…sending love from the island of Guam.

      Reply
    4. Shae says

      December 30, 2020 at 11:34 pm

      5 stars
      This parmegan is sooooo good! Didn't have macadamia nuts so we used walnuts and roasted the cashews then added a little garlic powder. Couldn't stop eating it even before dinner!!

      Reply
      • Irish says

        February 09, 2022 at 4:42 am

        5 stars
        Thanks for sharing….used walnuts and garlic powder as well…: ☺️

        Reply
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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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