Parmesan cheese is one of those ingredients that I used to always eat before I decided to give up dairy and ‘go vegan’. We eat a lot of Mediterranean food, like pizza, risotto, pasta dishes and variations of minestrone. Obviously we grow courgettes, peppers, tomatoes, cucumbers, garlic and onions which all lend themselves to that kind of cooking. So when we first decided to go vegan we bought some of the ready made vegan Parmesan style ‘cheese’. It was very expensive, but very good. When we ran out, I went to the local outlets and no one stocks it so I decided to try and make some myself.
Not only was it really quick and easy to make, but it tastes just as good and it costs a fraction of the price. I love it and I’ve even fooled some non-vegans with it, they thought it was really good too. I’m not sure how long it will keep in the fridge, but all the recipes that I’ve seen say that it will keep for about a month.
So, here is Parmesan cheese is one of those ingredients that I almost always have in my home. However, in our family I have 2 people that avoid dairy and I feel like they should have a tasty Parmesan style topping for sprinkling too. I have tried quite a few different spins on making my own vegan Parmesan, but this one is my favorite! It is great sprinkled on pasta, salads, sandwiches, and even sprinkled over the top of toasted gluten free bread with a little dab of vegan butter. This tutorial is so easy it takes only 1 step and 5 ingredients to yield a full cup of vegan Parmesan that will keep in your fridge for a month.
So, here is how To Make Vegan Parmesan
100g sunflower seeds (ground) (other recipes use cashews or almonds or a mixture, but the sunflower seeds work really well)
10g nutritional yeast
3/4 tsp sea salt
1/4 tsp garlic powder
I used some smoked salt that I got at a vegan fair recently and I think that worked particularly well. I’ve never seen it in the shops before though, so I don’t know if it is something you can buy commercially.