RecipesSauces - Condiments - Dressings

Vegan Parmesan Cheese (Oil-Free & GF)

posted by Melissa Huggins September 25, 2017 7 Comments

This Vegan Parmesan Cheese has the perfect balance of salty, cheesy and tangy flavor. It’s a real game-changer and it can be yours in 10 minutes or less!

This Vegan Parmesan Cheese has the perfect balance of salty, cheesy and tangy flavor. It's a real game-changer and it can be yours in 10 minutes or less!

Everyone has that must-have staple in their home and mine is definitely Vegan Parmesan Cheese. It adds a heavenly depth of flavor to so many dishes, and I use it all the time on pizza, pasta, soups, salads, popcorn and more.

I just made my Roasted Red Pepper Pasta last night and I didn’t hold back. I coated it with a powdery blanket of cheesiness.

Even in my non-vegan days, I had a big green bottle of Kraft in the fridge at all times (so fancy). It was quite addicting and I dumped sprinkled it on everything. I loved the saltiness and slight tang it added to my food.

After going vegan, I was a little sad about the choices available in the store (10 years ago). They didn’t taste anything like parmesan cheese and were quite expensive.

These days, there are a few more on the market and they definitely taste much better and closer to the dairy version. However, my local grocery store doesn’t carry it and I have to travel an hour away to get it.

This Vegan Parmesan Cheese has the perfect balance of salty, cheesy and tangy flavor. It's a real game-changer and it can be yours in 10 minutes or less!

Homemade Vegan Parmesan Cheese

I was on a mission to make a homemade version, but after a few failed attempts, I decided to try a recipe I saw circulating online for a while.

I wasn’t sure how good it would be because it was made from ground cashews and I imagined it would be gritty, but I gave it a try anyway. To my surprise, it was really tasty and had the perfect texture, very similar to parmesan cheese.

I don’t know who the original creator of this recipe is, but I wish I could thank them because it was a genius idea! I first saw the recipe on Minimalist Baker’s blog and I’ve been making it ever since.

Recently though, I felt like this tasty Vegan Parmesan Cheese could use something more. It was definitely cheesy, but missing that slight tang that dairy cheese has.

I had a light-bulb moment when I remembered I bought a bottle of Lactic Acid a few months back. I bought it to experiment with fermented nut cheeses, but I never got around to it.

This Vegan Parmesan Cheese has the perfect balance of salty, cheesy and tangy flavor. It's a real game-changer and it can be yours in 10 minutes or less!

The missing ingredient

The Lactic Acid did the trick and it added that slight tang that I’ve been missing. It was a real game-changer and I can’t wait to use it in future nut cheeses and sour candy recipes. I may even try it in my Vegan Mozzarella Cheese in replace of the lemon juice.

Lactic acid isn’t typically in everyone’s kitchen, but I promise, it’s worth the purchase. You’ll only need 1 1/4 teaspoon for each batch and the package contains 8 oz of product. The expiration is about 2 years, so you’ll have plenty of time to use it.

This lactic acid is by Druids Grove and it’s made from organic sugar beets. Also, its non-GMO, gluten-free and of course, vegan. You can find it in many health food stores, but it depends on your area. It’s worth a look.

Cool find

I purchased these great Jar Shaker Caps on Amazon for the parmesan cheese. I love them! They fit on all regular mouth Mason Jars (including the small jar I photographed). The lid snaps closed to keep everything fresh. They sell them in larger quantities too.

 

*Click photo for pin*

This Vegan Parmesan Cheese has the perfect balance of salty, cheesy and tangy flavor. It's a real game-changer and it can be yours in 10 minutes or less!

 

I’d love to hear from you

If you make these Vegan Parmesan Cheese, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

This Vegan Parmesan Cheese has the perfect balance of salty, cheesy and tangy flavor. It's a real game-changer and it can be yours in 10 minutes or less!
Print
Vegan Parmesan Cheese
Prep Time
10 mins
Total Time
10 mins
 

This Vegan Parmesan Cheese has the perfect balance of salty, cheesy and tangy flavor. It's a real game-changer and it can be yours in 10 minutes or less!

Course: Condiment, topping
Recipe Type: Gluten-Free, Oil-free, Soy-Free, Vegan
Servings: 21
Calories: 38 kcal
Ingredients
  • 1 cup raw cashews
  • 3 1/2 tablespoons nutritional yeast
  • 1 1/4 teaspoons lactic acid (vegan sourced)
  • 3/4 teaspoon Himalayan salt , more to taste (or preferred salt)
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon Italian seasoning
Instructions
  1. Place all ingredients In a high-powered blender or food processor. Pulse for 2-3 long pulses, until you have a fine meal-like texture. Don't over pulse or it will start to clump. Taste for seasoning and add more if needed.

Recipe Notes

* Store in airtight container and refrigerate for 3-4 weeks. 

 

* Sprinkle on pasta, salad, pizza, soup, popcorn and more. 



* Adapted from Minimalist Baker

 

 

Nutrition Facts
Vegan Parmesan Cheese
Amount Per Serving (1 Tablespoon)
Calories 38 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 111mg 5%
Potassium 61mg 2%
Total Carbohydrates 2g 1%
Protein 1g 2%
Calcium 0.2%
Iron 2.7%
* Percent Daily Values are based on a 2000 calorie diet.


 

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7 Comments

Anje September 27, 2017 at 10:54 am

I’m allergic to yeast. Do you know of any substitute I could use because this sounds delicious!

Reply
Melissa Huggins September 27, 2017 at 1:17 pm

Hi Anje, oh, that is a tricky one. Do you know if you’re allergic to deactivated yeast? Nutritional yeast is not active.

I have tried this without the nutritional yeast (by accident) and it wasn’t bad at all. It does miss the hint of cheesiness but has a nice tang from the lactic acid. Also, the texture is still like parmesan. You can try bumping up the seasoning a little bit.

I just discovered miso powder, but I haven’t ordered it yet. It seems like it would be hard to find in stores too. I’m so curious if it will work in this recipe. Miso paste would be too wet.

I hope this helps. 🙂

Reply
Anje October 11, 2017 at 6:25 pm

Thank you so much for the kind answer. I’d be very interested to know how miso power works.

Frankly, I’m so allergic to yeast I would be afraid to try. Do you know why inactive yeast might be less allergenic? I think I’ve heard that before but not from an allergist.

Reply
Lynn September 28, 2017 at 4:44 pm

Where do you get lactic acid for the vegan parm?

Reply
Melissa Huggins September 29, 2017 at 5:01 am

You can find it at health food stores. I buy mine on Amazon though. I use Druids Grove brand. 🙂

Reply
Anna October 7, 2017 at 10:01 am

I must admit, never tried vegan parmesan, but I’ve seen many recipes circling around, and now, after seeing yours, I’m really tempted! Thanks for sharing Melissa!

Reply
Melissa Huggins October 13, 2017 at 2:20 pm

Oh, it’s the best and so darn easy to make! So much cheaper than store-bought too. Have a great weekend, Anna! 🙂

Reply

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