Vegan Parmesan Cheese

/Vegan Parmesan Cheese

Vegan Parmesan Cheese

Are you vegan or allergic to dairy? Then this vegan parmesan cheese recipe is perfect for you! It is so tasty over pasta, on potatoes, on lasagna or on a salad. In fact it tastes so darn good that I have it with just about anything. Enjoy!

Vegan Parmesan Cheese
Servings Prep Time
4 - 8Serves (Approx) 5minutes
Votes: 18
Rating: 4.5
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dairy free vegan parmesan cheese
Servings Prep Time
4 - 8Serves (Approx) 5minutes
Votes: 18
Rating: 4.5
You:
Rate this recipe!
Print Recipe
dairy free vegan parmesan cheese
Ingredients
Servings: Serves (Approx) Units:
Instructions
  1. Place all the ingredients in a blender and pulse about 10 - 20 times until the mixture resembles fine breadcrumbs. Be careful not to over-blend or you may end up with nut butter.
Recipe Notes

Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.

The blender I use for this is a Tribest Personal Blender. Find it using my Amazon link: https://cookingwithplants.com/visit/amazon-com-tribest/

 

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By | 2016-05-05T07:44:15+00:00 April 6th, 2016|Recipe, Videos|12 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

12 Comments

  1. Sylvia April 6, 2016 at 8:28 am - Reply

    Sounds wonderful. Thank you!!

  2. S D April 6, 2016 at 3:43 pm - Reply

    Thank you Anja. I just made this for the first time and it will go so well over a veggie Sheppard’s pie tonight for the family! Cheers, Sonia (Brisbane)

  3. anais April 6, 2016 at 7:04 pm - Reply

    Is it possible to have the recipe in grammes ? I’m French and I don’t know the quantity using tbsp and cup 🙁

    • Anja April 10, 2016 at 2:55 pm - Reply

      I use 5ml tsps, 20 ml tbsp and 250ml cups.

  4. Gisa Nogueira April 6, 2016 at 10:39 pm - Reply

    Great alternative to the real parmesan, which is full of bad fats for your body.. Love, love, love this simply recipe.

  5. Sylvia April 10, 2016 at 8:44 am - Reply

    Just made it, and it’s yummy. Thanks, Anja!

  6. Michal April 17, 2016 at 10:50 am - Reply

    So good! Actually, still had tiny pieces of almond and it was great! Thank you.

  7. Lauren April 22, 2016 at 2:53 am - Reply

    Just made this. It is amazing!! Thanks for another great recipe. Love your channel.

  8. LaShondra Harris Jr November 22, 2016 at 3:41 pm - Reply

    How long does the various foods keep? The cheese in particular.

    • Anja December 19, 2016 at 10:19 am - Reply

      About 1 week in the fridge

  9. Kel June 13, 2017 at 2:44 am - Reply

    I just made this using walnuts instead of almonds… It is absolutely delicious! I totally don’t miss parmesan with this recipe!

  10. Sue September 6, 2017 at 11:07 pm - Reply

    Thank you, This is great! I accidentally added more yeast and less almonds, also a tiny pinch of sugar and smoked paprika! Anyhow, it does the job, sticking to the pasta sauce Xxx

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