Vegan Parmesan? Yes, you heard right. It’s not like a block of Parmesan cheese, but more like the shaker can version that you grew up with. And it’s a very, very tasty condiment: not only for pasta, but for salads, soups: you name it! Here’s the backstory of this vegan Parmesan.
In February, I took a trip to New York City right after our Pretty Simple Cooking cookbook launch and stayed my friend Gena Hamshaw of the blog The Full Helping. Trust me, if you’re on the fence about vegan food, hang around Gena for a few minutes and you’ll see how delicious it can be! Gena took me out to a fantastic vegan restaurant called Candle Cafe West. While there were lots of delicious sounding items on the menu, I stopped reading when I got to vegan meatballs with vegan Parmesan. It sounded so comforting and delicious, so I ordered it and fell in love. Returning home, I told Alex about these delicious vegan meatballs with vegan Parmesan from New York City. Could you help me recreate a recipe? The next day, I had an event and was out late. When I got home, Alex had some really, really delicious vegan meatballs waiting for me. I can’t quite explain the comfort of sitting in our dark kitchen at 10 pm, twirling pasta doused with delicious marinara and topped with vegan meatballs and vegan Parmesan.
Now, some of our recipe testers claim our vegan meatballs would win over a meat lover. At the very least, they’re perfect for vegetarians and vegans who want that cozy vibe of meatballs without the meat. To us, they’re a special occasion meal when we’re in the comfort food mood. High-quality marinara sauce is key here: it brings in the flavorful, savory component even more. And on top, of course, our crumbly, savory vegan Parmesan. >> How to make vegan meatballs.
This recipe is super simple and comes together in just 5 minutes. OK, maybe even 2 minutes! Just cashews, nutritional yeast, lemon zest, garlic powder, and flaked sea salt. You can also substitute kosher salt, but Alex wanted to use It’s perfect on spaghetti and meatballs, salads, or even soups. Scroll down for the recipe!
This recipe is…
Vegetarian, vegan, plant-based, gluten-free, and dairy-free.
Ever wondered how to make vegan Parmesan? It’s like the shaker can version of Parmesan cheese but plant-based, and comes together in just 5 minutes!
1/2 cup raw cashews
2 tablespoons nutritional yeast
1/8 teaspoon garlic powder
Zest of 1/4 lemon
1 teaspoon Maldon flaked sea salt (or substitute kosher salt)
Place the cashews, nutritional yeast, garlic powder, and lemon zest in the bowl of a food processor and process until ground into a fine powder. Remove from the processor to a bowl and stir in the Maldon sea salt flakes. Store in a sealed container in the refrigerator.