Does this vegan parmesan taste like a traditional parmesan? A little. This vegan parm recipe will give you a bit of that flavor and texture you are used to on top of your favorite savory dishes. It has a slight cheese-like and tangy flavor that is reminiscent of the dairy version, and the texture you are used to dusting over your pasta. But it doesn't contain any of the crazy additives or dairy, of course.
This parmesan is also incredibly simple to make: you're done in a few minutes and will be ready to start dressing up your dinner with cheesy goodness.
How fine to process your vegan parm
This is really up to you. As you can see I leave a bit of texture in my parmesan, leaving some of the nut pieces a bit larger than others for a coarse texture as I like it to be this texture within sandwiches. You might want to grind it down to a fine dust all the way through (the finer "dust" seen in the photos), and this also works well. Test it a few times while you're blending!
Where to use this?
This vegan parmesan condiment contains nuts, so it is something to use as a garnish only to keep the dish low fat. Use this wherever you might use parmesan, such as on top of your spaghetti or another favorite pasta dish. Dust it on top of vegetables or potatoes to add a bit of crunch. You can also add it on top of your DIY baked potato chips or popcorn.
I've also used this vegan parmesan in sandwiches. Yep, that's right! It adds a bit of crunch and texture to your favorite vegan sandwich and goes with all kinds of flavors. I sprinkle it right on top of a layer of nut spread, or habanero jelly. It tastes great, adding flavor and texture all at once!
Store this parmesan in the fridge for up to a week in an air-tight container.
This recipe is around on a thousand other blogs and Facebook posts, so it's nothing new. After making it the first time, I did want to try adding a tiny hint of tang after hearing some folks added lemon to theirs. Hence, the addition of lemon juice. However, I do not know the source of that addition if there is any.
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